Fresh Yam, Lotus Seed and Loach Soup

Why people make this soup

Loach — long nicknamed the “ginseng of the water” — is traditionally considered especially good for the liver, and makes a sweet, delicious, nourishing soup. The one thing to prepare for is the slime: loach release a slippery coating that needs to be removed before cooking. The easiest method is to place the loach in a fish-soup bag and drop the whole bag briefly into boiling water — this firms up the slime so it rinses away cleanly. Loach is available at Chinese or Asian fish suppliers. This pot is traditionally good for weak qi and blood and for those wanting to support the liver.

Method

1. Put the loach in a fish-soup bag, drop the whole bag into boiling water briefly, then tip out to remove the slime.
2. Peel the fresh yam and cut into chunks; core the lotus seeds; pit the red dates; rinse and soak the goji; cut the pork shin into chunks and blanch.
3. Simmer everything in 2.4–2.7 L of water for about 1.5 hours down to 1.5 L. Serve.

Nourilo’s Tips

This soup is light, smooth and tasty — it tonifies the centre and qi, warms the spleen and stomach, and suits young and old. It is also traditionally good for nutritional edema and weak sweating.