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Watercress, Preserved Duck Kidney and Pork Bone Soup

traditionally supports yin nourishment and helps cool internal heat

By · Registered Nutritionist & TCM Practitioner

Prep
15 min
Cook
1 hr 30 min
Total
1 hr 45 min
Makes
1.2–1.5 L
Cooling & Summer HeatChildren's WellnessKidney & Urinary WellnessBone & Joint WellnessEveryday Balance
Watercress, Preserved Duck Kidney and Pork Bone Soup

Why people make this soup

After indulging in a few too many lychees — that deliciously warming fruit — the familiar telltale signs can appear: a dry, scratchy throat and a slight feverish feeling that the Chinese tradition calls “internal heat.” Rather than reaching for something cold and harsh, this gentle, nourishing soup is a traditional remedy the whole family can enjoy. It is clear, slightly sweet, and genuinely cooling without being aggressive.

Watercress is a leafy green that traditional Chinese food therapy considers cool in nature, associated with moistening the lungs and easing dry coughs. Combined with the mild, savoury depth of preserved duck kidney, which is traditionally valued for nourishing yin and supporting the spleen, this is a soup that soothes rather than shocks.

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Frequently asked questions

Is this soup suitable for children and older family members?

Yes. The recipe notes that this soup is suitable for the whole family, young and old, making it a gentle option across age groups.

What is watercress traditionally considered to do in this recipe?

In traditional Chinese food therapy, watercress is considered cool in nature and is commonly associated with moistening the lungs and easing dry coughs. In this soup it is combined with preserved duck kidney as part of a traditionally soothing preparation.

What is preserved duck kidney traditionally valued for in this context?

Preserved duck kidney is traditionally valued for nourishing yin and supporting the spleen, contributing to the soup's overall purpose of helping to cool internal heat as part of a balanced diet.

When is this soup traditionally enjoyed, and what prompts people to make it?

This soup is traditionally made as a remedy after eating warming fruits such as lychee, which are associated in Chinese tradition with causing a dry, scratchy throat and a slight feverish feeling described as internal heat.

How long does this soup take to prepare and cook, and how much does it make?

Preparation takes about 15 minutes and the soup simmers for approximately 1.5 hours, for a total time of around 1 hour and 45 minutes. The recipe yields 1.2 to 1.5 litres of soup.

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