Nourilo

Soups

Morinda, Eucommia, Black Bean and Pork Bone Soup

traditionally used to strengthen kidney yang, nourish the lower back, and warm cold, aching limbs

By · Registered Nutritionist & TCM Practitioner

Prep
15 min
Cook
3 hr
Total
3 hr 15 min
Makes
1.2 L
Respiratory & Lung WellnessWomen's WellnessChildren's WellnessKidney & Urinary WellnessEnergy & VitalityBone & Joint WellnessEveryday Balance
Morinda, Eucommia, Black Bean and Pork Bone Soup

Why people make this soup

On cold, foggy days and during humid spells, many middle-aged and older people notice their lower back and knees becoming noticeably more troublesome — stiff in the morning, aching when the weather turns, and weak when climbing stairs. Chinese food-therapy attributes this pattern to the gradual decline of kidney qi and liver yin that comes with age: the kidney governs bone, and the liver governs tendon, so when both are insufficiently nourished, the sinews and bones lose their resilience. This hearty soup combines two of the most respected kidney-yang-tonifying herbs in Cantonese tradition — morinda root and eucommia bark — with black soybeans for additional kidney support, and pork tail bone, which is rich in collagen and marrow, for a deeply nourishing broth. It is warming, strengthening, and genuinely delicious.

Members only

Unlock the full method & Nourilo's tips

One payment, lifetime access to every one of our 2,303 recipes — step-by-step methods, preparation tips and serving notes.

  • Full step-by-step method for this and all 2,303 recipes
  • Nourilo's Tips — sourcing, substitutions and serving notes
  • One-time payment via PayPal · no subscription, no renewals

Checking your access…

Frequently asked questions

Who is this soup traditionally suited for, and who should avoid it?

The soup is suitable for the whole family, including middle-aged and older adults who experience cold, aching lower back and knees, and it is also well suited to women before or after childbirth who experience lower back pain or cold-type blood deficiency. It is not suitable during pregnancy, during illness, or for constitutionally hot individuals.

What role do morinda root and eucommia bark traditionally play in this soup?

In Cantonese food-therapy tradition, morinda root and eucommia bark are two of the most respected kidney-yang-tonifying herbs, and in this soup they are combined to traditionally support the lower back and knee strength as part of a warming, nourishing broth.

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

Preparation takes about 15 minutes, and the soup simmers for 3 hours, giving a total time of roughly 3 hours 15 minutes. The recipe yields approximately 1.2 litres of finished broth, starting from 2.4 litres of water.

Should I eat the pork and black soybeans, or just drink the broth?

The recipe advises serving the soup warm and eating some of the pork and black soybeans along with the broth for the full effect.

Is there anything to avoid around the time of drinking this soup?

The recipe notes that strong tea should be avoided for an hour or two around the time you drink the soup, as tannins can reduce the absorption of the tonic herbs.

You might also like

Related recipes

More soups →

Comments

Loading comments…