Slow-boiled soup 老火湯
Green and red radish soup with corn
青紅蘿蔔粟米豬骨湯ceng1 hung4 lo4 baak6 suk1 mai5 zyu1 gwat1 tong1
Traditionally eaten to clear heat. Best in hot, dry or "heaty" spells. Green radish is cool; carrot and corn are neutral, so the pot leans gently cool.
Good for traditionally believed to clear heat, help digestion and ease dryness.
- 15 minprep
- 2 h 30 mincook
- 6servings
- One potAutumn, Winter
Eat at ? Start by …
Ingredients
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0 of 6 in the pot
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- 3¼ quarts3 LWater
2 pantry items with a checked Amazon match. Buy the fresh produce and meat locally or on Weee!.
Method
- Peel the radish and carrots and cut them in chunks. Cut the corn in 4.
- Put the meat in cold water, bring to a boil and let it bubble for 3 minutes. Drain and rinse off the scum.
- Bring the water to a rolling boil. Add everything, boil hard for 20 minutes, then cover and simmer on low for 2 hours.
- Skim off any fat and season with salt just before serving.
Who should go easy
Fine for most people. Go lighter if you run cold.
Traditional Chinese food therapy, not medical advice. Ask your doctor if you are pregnant, on medication or unwell.
Ingredient natures from Hong Kong Department of Health, Chinese Medicine Regulatory Office, "中醫飲食養生 - 五穀與蔬果", Hong Kong Anti-Cancer Society, "中醫食療——食物種類分析" (Dr Lam To-yee, registered Chinese medicine practitioner, 2022). How we judge a soup’s nature.
Watch someone make it
Home cooks on YouTube. Opens right here.
