Soups
Winter Melon, Hyacinth Bean and Frog Soup
traditionally associated with draining excess water, relieving puffiness, and supporting healthy blood sugar levels
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.
Who it suits / who should be cautious
- Suits adults experiencing mild, occasional puffiness or water retention — especially during hot, humid weather
- Those looking for a light, summery soup that also supports digestive comfort and blood sugar balance
- Generally well tolerated even for people with weaker digestive systems
- Chronic or severe swelling — particularly of the ankles, legs, or face — may indicate kidney or heart issues; please see a doctor rather than relying on food therapy alone
Why these ingredients (the food-therapy logic)
- Winter melon with skin (dong gua): One of the most powerful diuretic vegetables in Chinese food therapy. It is associated with clearing heat, dispersing summer dampness, and supporting healthy cholesterol and blood sugar levels. Cooking it skin-on concentrates its water-draining effect.
- Hyacinth beans / flat beans (bian dou): Traditionally used to strengthen the spleen, ease summer dampness, and settle an unsettled stomach. Also associated with relieving loose stools and poor appetite from digestive weakness.
- Frog (tian ji): Long used in Cantonese cooking as a nourishing, low-fat protein that is considered especially supportive for those with spleen deficiency. Its mild flavour adds depth to the broth without heaviness.
- Fresh ginger: Adds warmth to balance the cooling nature of winter melon, and helps keep the broth fragrant.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Mini winter melon | 1 whole | Leave skin on; wash thoroughly and cut into chunks |
| Hyacinth beans (bian dou) | 80 g | Soak and rinse |
| Frog, cleaned | 3–4 whole (approx. 500 g) | Ask your fishmonger to clean them; blanch briefly before adding |
| Fresh ginger slices | 3 slices | |
| Water | approx. 1.9 L (8 bowls) |
Method
- Scrub the winter melon well under running water; leave the skin on and cut into large chunks.
- Soak the hyacinth beans in water for 20–30 minutes, then rinse.
- Clean the frogs thoroughly. Blanch in boiling water briefly, then rinse with cold water.
- Place all ingredients — winter melon, beans, frogs, and ginger — in a pot with about 8 bowls of cold water.
- Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 2 hours until the liquid reduces to about 4 bowls.
- Serve as a soup; the beans and melon are also good to eat.
Bro Niu’s tips
Farm-raised frogs are widely available, but Bro Niu 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, Bro Niu 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.
Published August 22, 2020 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
