Kudzu and smilax (tuckahoe) damp-clearing soup with pork bones

Ingredientsone pot, serves 4

Method

1. Soak and wash the 赤小豆 (small red beans), 扁豆 (hyacinth beans) and 土茯苓 (smilax root). Peel the 粉葛 (kudzu root) or leave the skin on, and cut it into large pieces.
2. Blanch the pork bones (飛水, a quick boil to clean off blood and scum).
3. Bring 3 litres of water to a rolling boil over high heat, then add everything.
4. Once it returns to the boil, turn the heat low and simmer for 2 hours.
5. Season with salt and it is ready.

Who it suits

• dark urine
• loose stools
• traditionally drunk for eczema and itchy skin (濕疹)

Who should take care

• pregnant women should avoid this
• people with a cold, deficient constitution (虛寒) should avoid this
• people with gout or high uric acid should drink only a little, long-boiled meat soups are high in purines (general warning across this collection)

From the same family

Five-finger fig root (hairy fig) and carrot soup with pork ribsWinter melon, Job's tears and lotus leaf soup with pork ribsBlack-eyed pea and tangerine peel soup with common carp

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.