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.

Method

1. Dry-fry the black soybeans in a dry pan (no oil) over medium heat until the skins begin to split and they smell fragrant. Set aside.
2. Blanch the pork tail bone in boiling water for 2–3 minutes; drain and rinse off any grey foam.
3. Soak and rinse the morinda root, eucommia bark, and red dates.
4. Combine all ingredients in a large pot with 2.4 L of water.
5. Bring to a boil, then reduce to a low simmer and cook for 3 hours until 1.2 L remain.
6. Serve warm; eat some of the pork and black soybeans along with the broth for the full effect.

Nourilo’s Tips

This soup is suitable for the whole family, and it is also well suited to women before or after childbirth who experience lower back pain or cold-type blood deficiency. On cold, foggy days it is particularly comforting. If you cannot find morinda root (ba ji tian), you can substitute chestnuts (6–7 pieces) for a milder version that the whole family can enjoy without concern about the warming nature. If you feel slightly upper-heat symptoms (sore throat, dry mouth) after drinking, adding some polygonatum or ophiopogon next time will moderate the soup. Avoid drinking strong tea for an hour or two around the time you drink this soup, as tannins can reduce the absorption of the tonic herbs.