Slow-boiled soup 老火湯
Kudzu root, rice bean and mud carp soup
粉葛赤小豆鯪魚湯fan2 got3 cik3 siu2 dau6 ling4 jyu4 tong1
Traditionally eaten to clear heat. Best in hot, dry or "heaty" spells. Kudzu root is cool; rice beans drain damp.
Good for traditionally believed to clear damp-heat and relax stiff, tired muscles.
- 25 minprep
- 2 h 30 mincook
- 6servings
- One potSpring, Summer
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Ingredients
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- 3¼ quarts3 LWater
3 pantry items with a checked Amazon match. Buy the fresh produce and meat locally or on Weee!.
Method
- Soak the rice beans for 1 hour. Peel the kudzu and cut it in chunks.
- Fry the fish with the ginger until golden on both sides, then put it in a soup bag.
- 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
Go lighter if you run cold. Mind the fish bones; keep the fish in a bag.
Traditional Chinese food therapy, not medical advice. Ask your doctor if you are pregnant, on medication or unwell.
Ingredient natures from Me & Qi herb database, 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.
