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 Bro Niu’s go-to recommendation for families dealing with exactly that kind of stubborn, recurring cough.

Who it suits / who should be cautious

• Suitable for adults and children as an everyday family soup
• Particularly suited to chronic, lingering cough with a tendency toward breathlessness and weakness — rather than the early, acute stage of a cold
• Ginkgo nuts must have the inner core (the green embryo) removed entirely — this step is non-negotiable
• Children: follow the age-based limit strictly (one nut per year of age); ensure they eat the nut portions and do not overconsume
• If pork lung is unavailable, lean pork can be used; crocodile meat (available at some specialist shops) or partridge are also traditionally regarded as excellent substitutes

Why these ingredients (the food-therapy logic)

• Walnut kernels (he tao rou): Traditionally associated with warming and supporting the lung and kidney, helping to ease wheezing and strengthen the body’s root energy
• Ginkgo nuts (bai guo): Used in Chinese medicine for their astringent property — helping to settle the lungs and reduce excessive coughing; mild toxicity means they must be used carefully in correct doses
• Sweet apricot kernels (nan xing): A classic ingredient for moistening the lungs and supporting smooth breathing; distinct from bitter apricot kernels, they are gentler and safer for everyday use
• Dried figs (wu hua guo): Traditionally used to soothe the throat and support digestive function
• Pork lung: In Chinese food-therapy, the concept of “like nourishes like” — pork lung has traditionally been used to support human lung function

Ingredients (4–5 bowls)

Ingredient	Amount	Notes
Walnut kernels	40 g	Can be found shelled at supermarkets
Sweet apricot kernels (nan xing)	20 g	From Chinese herb shops; not bitter almonds
Ginkgo nuts (cores removed)	15 pieces	MUST remove the green inner core entirely
Dried figs	4 pieces	Rinse
Fresh ginger	2 slices	—
Pork lung	~300 g (half a lung)	Clean and blanch; see method below
Lean pork	225 g	Optional if using pork lung
Water	~1.5 litres	—

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.

Bro Niu’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.

Community questions answered (selected)

• Q (kaka): My two-year-old has been coughing until wheezing and vomiting at night for a month. Can I use this soup? With a two-year-old I can only add two ginkgo nuts — how do I cook such a small amount? Bro Niu: You can make the full soup with 10 or more ginkgo nuts in the pot — as long as your child only eats two. You can also make a congee with su zi (perilla seed), zi su ye (perilla leaf), and fresh ginger with minced pork for children who wheeze at night.

• Q (vicky): If I don’t want to use pork lung, what can I substitute? Bro Niu: If you don’t use pork lung, replace it with lean pork. Crocodile meat or partridge would be even better.

• Q (Taro, a reader’s update): I cooked the walnut and ginkgo nut congee on Sunday morning, and a lung-nourishing soup in the evening for my daughter — by the next morning her cough was much less severe. Thank you Bro Niu! Bro Niu: (Pleased to hear it — keep it up!)

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Published August 18, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.