Water Chestnut, Malt, and Corn Soup

Why people make this soup

When a child suddenly loses interest in eating, holds food in their mouth for a long time without swallowing, develops noticeably bad breath, or goes through bouts of both bloating and irregular bowel movements, traditional Chinese food-therapy often attributes this to “food accumulation” — a state where the spleen and stomach struggle to process what the child has eaten. Excessive sweet or greasy foods, insufficient chewing, and teething (which changes how much saliva a child produces) can all contribute. This simple, pleasant-tasting soup uses two classic digestive herbs — rice sprouts and barley malt — alongside water chestnuts and corn to gently support the digestive system without being harsh on a small child’s stomach.

Method

1. Rinse the rice sprouts and barley malt, then soak briefly in water.
2. Peel and slice the water chestnuts. Husk the corn, rinse, and cut into sections. Slice the dried figs.
3. Combine all ingredients with 1.5 L of water in a pot.
4. Bring to a boil, then reduce to a low simmer and cook for 1 hour until reduced to about 600 ml.
5. Allow to cool slightly and serve to the child in divided amounts throughout the day.

Nourilo’s Tips

Water chestnuts are genuinely useful for children prone to constipation — they contain natural compounds that encourage the intestines to move along. Because water chestnuts can also help clear trace amounts of lead from the body, making this soup from time to time is a good habit for urban families. Rice sprouts (gu ya) are different from just “gu ya” — the same character can sometimes cause confusion, but both terms refer to the same sprouted rice grain. Use the plain, unroasted version of barley malt for this recipe.