Turmeric, Fresh Millettia Root, Loranthus Mistletoe and Pork Rib Soup

Why people make this soup

Turmeric — better known in the West as a spice and for its active compound curcumin — has been used in Chinese and Ayurvedic medicine for centuries for its anti-inflammatory properties. Modern research has increasingly supported what traditional practitioners have long observed: turmeric appears to inhibit inflammatory pathways, which helps explain its traditional use for rheumatic and arthritic pain, nerve pain, and joint inflammation.

Combined with millettia root (niu da li, a root used in Guangdong folk medicine to strengthen sinews, tendons, and joints) and loranthus mistletoe (sang ji sheng, a classic herb for the kidneys, liver, and joints), this soup becomes a genuinely useful preparation for those dealing with achy, stiff joints in colder weather.

Method

1. Scrub the turmeric root clean under running water; there is no need to peel. Slice into rounds.
2. Rinse the fresh millettia root and cut into sections. (If using dried, soak briefly and cut.)
3. Soak the loranthus mistletoe in cold water for 10 minutes, then drain and rinse.
4. Blanch the pork ribs in boiling water for 2–3 minutes; drain and rinse.
5. Combine all ingredients in a pot with 2.4–2.7 L of water. Bring to a boil, then reduce to a simmer.
6. Cook for 2 hours until the soup reduces to about 1.2 L.
7. Serve warm. Drink the broth and eat the soft ingredients.

Nourilo’s Tips

This soup has a mild herbal flavour — noticeable but not unpleasant. It is particularly good during cold or damp weather when joints tend to ache more. Fresh millettia root (niu da li) can be found at Chinese or Asian grocers and herbal medicine shops; if unavailable fresh, use 38 g of the dried version. Pregnant women: please substitute fresh ginger for the turmeric — the remaining ingredients are fine to use.