Walnut, Ginkgo Nut, and Pork Lung Soup

Why people make this soup

In densely populated cities with variable air quality, many people — adults and children alike — find that coughs linger long after a cold has passed. In traditional Cantonese food-therapy, when a cough persists and the pattern resembles a weakness in both the lung and kidney systems (chronic bronchitis, asthma-type wheezing, or elderly respiratory frailty), practitioners often turn to warming, nourishing ingredients like walnuts and ginkgo nuts. This hearty soup is Nourilo’s go-to recommendation for families dealing with exactly that kind of stubborn, recurring cough.

Method

1. Clean the pork lung thoroughly: attach it to the tap and run cold water through the airway to flush out blood and impurities. Repeat several times until the water runs clearer. Then cut into large chunks and blanch in boiling water for 2–3 minutes; drain and rinse.
2. Heat a little oil in a pan and lightly pan-fry the pork lung pieces until they colour slightly. This step removes any remaining odour and helps seal in flavour. Set aside.
3. Remove the core from each ginkgo nut by splitting the nut open and pulling out the green embryo inside.
4. Combine all ingredients in a large pot. Add about 1.5 litres of water.
5. Bring to the boil, then reduce to a gentle simmer and cook for 2 hours.
6. Serve hot; eat both soup and the cooked ingredients.

Nourilo’s Tips

This soup is warming for the lung and kidney, and suitable for the whole family — young and old alike. The key safety rule is the ginkgo nut: always remove the core, and stick to the age-based portion limit for children. If pork lung is too much trouble to prepare, simply replace it with lean pork — or ideally, partridge or crocodile meat from a specialist shop, both of which are highly regarded in Cantonese food-therapy for respiratory support.