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.

Method

1. Rinse the fresh morinda root and cut into 3–4 cm sections.
2. Soak and rinse the beef sinew vine slices and prince’s ginseng.
3. Drop chestnuts into boiling water briefly; peel off skins while warm.
4. Pit the red dates.
5. Blanch the pork ribs in boiling water for a few minutes; discard the water.
6. Place all ingredients in a pot with 3 L of cold water. Bring to a boil, then reduce heat and simmer for 2 hours until 1.2–1.5 L remain.
7. Drink the soup and eat the solid ingredients.

Nourilo’s Tips

This is a well-rounded and nourishing soup — suitable for all ages. If fresh morinda root is unavailable, substitute with 19 g (19 g) of dried morinda root, which is easy to find in any Chinese herb shop. The soup can be made 3 times a week; continue until symptoms ease. Anyone taking blood thinners should check with their doctor before drinking regularly.