Soybean

The dried yellow soybean (Glycine max), the mother bean of tofu, soy milk and beancurd sticks, sold whole in bags. Soaked well and simmered long it turns tender and nutty-sweet, clouding the broth slightly and giving body to homely pots like bitter melon spare-rib soup or papaya and snow fungus soup.

TCM properties

Nature · neutral　Flavour · sweet　Meridians · spleen、large intestine

Traditional food therapy

In Cantonese food therapy soybean is used to strengthen the spleen, promote water flow and moisten dryness, gently supporting qi in everyday family soups.

Cautions: read first

• Not for people with gout (beans are high in purines, all the more so once they have boiled a long time into the soup).
• Keep to a moderate amount if you bloat easily.

Preparation

Rinse and soak for 2 to 4 hours or overnight, then drain before they go in the pot.

Origin

The Northeast, around Heilongjiang, is the traditional main growing region

Availability in Australia

Easy to find

Pairs well with