Winter Melon, Hyacinth Bean and Frog Soup

Why people make this soup

Mild water retention is more common than many people realise, and it is not always a sign of a serious underlying illness. A diet that is too salty, a sedentary lifestyle, hormonal shifts during the menstrual cycle, or even a spell of hot weather can all cause the body to hold on to extra fluid. Mini winter melon — with its thick, crisp flesh — is one of the best seasonal ingredients for addressing this. Paired with hyacinth beans to support digestive function, and frog (a traditional Cantonese ingredient valued for nourishing vitality), the result is a soup that is clean-tasting, refreshing in hot weather, and gently supports the body’s natural drainage. Even people with a generally weaker constitution can enjoy it.

Method

1. Scrub the winter melon well under running water; leave the skin on and cut into large chunks.
2. Soak the hyacinth beans in water for 20–30 minutes, then rinse.
3. Clean the frogs thoroughly. Blanch in boiling water briefly, then rinse with cold water.
4. Place all ingredients — winter melon, beans, frogs, and ginger — in a pot with about 2.4 L of cold water.
5. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 2 hours until the liquid reduces to about 1.2 L.
6. Serve as a soup; the beans and melon are also good to eat.

Nourilo’s Tips

Farm-raised frogs are widely available, but Nourilo likes to remind everyone that frog meat can harbour parasites even when farmed. Always cook frog at high heat for at least 20 minutes — the long simmering in this soup takes care of that. For this reason, Nourilo personally prefers frog in soups rather than quick stir-fries. The skin of the winter melon is where much of its water-draining power is concentrated, so keep it on when cooking.