Split the 竹蔗 (sugar cane) and wash it. Rinse the 茅根 (imperata root) and tie it into a bundle. Peel the 馬蹄 (water chestnuts). Cut the carrot into pieces.
If you are using pork bones, blanch them first (飛水, a quick boil to clean off blood and scum).
Bring 2.5 litres of water to a rolling boil over high heat, then add everything.
Once it returns to the boil, turn the heat low and simmer for 1 to 1.5 hours.
The soup is naturally light and sweet. Add a little salt, or drink it plain.
Who it suits
feeling heaty with a dry mouth
sore throat
after fried and heaty food
Who should take care
people with a cold constitution (寒底) take care
people with a cold stomach take care
pregnant women take care
diabetics should note the natural sugars
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; does not apply to the meat-free version)
Soup stories
This is the other face of the 竹蔗茅根 water sold at Hong Kong herbal tea shops. Boiled on its own it is a cooling summer drink, and with pork bones added it becomes an everyday long-boiled soup.
clears heatdispels dampnesspromotes water metabolismSummer
街市Winter melon· about 600 g (1 catty)百子櫃Dried small shrimp· 1 to 2 tablespoons百子櫃Mung bean vermicelli· 1 bunch百子櫃Dried shiitake mushroom· 2 to 3街市Fresh ginger· 2 slices
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.
問阿媽ASK AH MA
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.