Peanut, black-eyed pea and corn soup with pork ribs

Ingredientsone pot, serves 4

Method

1. Soak the peanuts and 眉豆 (black-eyed peas) for an hour, then wash them. Cut the corn into lengths, silk and all.
2. Blanch the pork ribs (飛水, a quick boil to clean off blood and scum).
3. Bring 2.5 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

• weak digestion with heavy damp
• puffiness and water retention
• 腳氣, the traditional leg-qi complaint

Who should take care

• gout sufferers should avoid this (purines from the legumes)
• long-boiled meat soups are high in purines, people with high uric acid should drink only a little (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.