Morinda Root, Beef Sinew, Chestnut and Pork Rib Soup

Why people make this soup

When Nourilo spotted fresh morinda root and fresh beef sinew vine at the market one day, he knew exactly what to make. These two roots have been used together in Cantonese food therapy for generations — morinda for warming the kidney yang and supporting the tendons and joints, and beef sinew vine for its reputation of nourishing the liver and keeping the sinews supple. The soup is rounded out with prince’s ginseng (a gentler alternative to regular ginseng, also called “children’s ginseng” because it is mild enough for kids) and chestnuts, which add a natural sweetness and are traditionally linked with kidney-nourishing properties.