All soups › Nourishing tonics
Morinda root and eucommia bark soup with chestnuts and pork bones
巴戟杜仲栗子豬骨湯
“The pot she makes when someone needs looking after.”
Ingredientsone pot, serves 4
Method
- Rinse the 巴戟 (morinda root) and 杜仲 (eucommia bark); peel the skins off the chestnuts.
- Blanch the pork bones (汆水, a quick boil that draws out the blood and scum) and set aside.
- Put everything in the pot, add 2.5 litres of water and bring to the boil over high heat.
- Turn the heat to low and simmer for 2 to 2.5 hours, then season with salt.
Who it suits
- aching, weak lower back and knees
- strain and wear from overuse
- people doing physical work
Who should take care
- Avoid if you have yin depletion with rising fire
- Avoid when you have a cold
- People with gout or high uric acid should limit long-boiled meat soups
Soup stories
The Hong Kong worker's back soup. People with worn out lower backs and knees boil it often through the winter.
From the same family
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.