Wild Kudzu Leaf, Carrot and Lean Pork Soup

Why people make this soup

When the weather turns cool and dry, many families in southern China reach for soups made with wild kudzu leaf. This gentle, warming brew is a go-to in Nourilo’s household. Traditionally, wild kudzu leaf is prized for helping the body feel more comfortable during cold spells — supporting the stomach, clearing phlegm, and easing that nagging cough that lingers after a bout of wind-cold. Carrot and honey dates add natural sweetness, making the soup pleasant to drink for both children and adults. Wild kudzu leaf is available at Chinese or Asian grocers, or online.

Method

1. Remove the roots from the wild kudzu leaf, rinse thoroughly, and cut into sections.
2. Peel the carrot and cut into thick chunks.
3. Slice the lean pork and blanch briefly in boiling water; drain and set aside.
4. Place all ingredients into a pot with 2.4 L of water.
5. Bring to a boil, then reduce heat and simmer for about 2 hours until the liquid reduces to roughly 1.2 L.
6. Serve the soup warm; drink the broth and eat a little of the solid ingredients.

Nourilo’s Tips

This soup has a naturally clean, sweet flavour with no bitter aftertaste. The whole family can enjoy it, and it is especially suited to cool, dry weather. Even those with a slightly weaker constitution can drink it comfortably. If wild kudzu leaf is unavailable, watercress can be substituted — but Nourilo notes that watercress works more on clearing lung heat, so the effect will be somewhat different.