Watercress, Fig & Pig Lung Soup

Why people make this soup

Watercress is one of those ingredients that Cantonese cooks have long had a deep affection for. Nourilo loves using it in wontons, fresh tofu rolls, and above all, in slow-cooked soups. Paired with dried figs and pig lung, this soup becomes a classic remedy for what traditional Chinese medicine describes as “lung and stomach heat” — the kind of internal warmth that shows up as dry mouth, bad breath, red eyes, or sluggish bowels.

Watercress is rich in vitamins and antioxidants and has a naturally cooling quality. Dried figs bring sweetness while traditionally supporting the intestines and soothing irritated tissues. Pig lung (a clean, mild organ meat when properly prepared) is used in the principle of “like nourishes like” — traditionally believed to support the respiratory system. A handful of apricot kernels and a piece of dried tangerine peel round out the flavour and function.