Sugar cane, imperata (cogon grass) root, water chestnut and carrot soup

Ingredientsone pot, serves 4

Method

1. 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.
2. If you are using pork bones, blanch them first (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 1 to 1.5 hours.
5. 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.

From the same family

Winter melon, dried shrimp and glass noodle soupAngled loofah, cloud ear fungus and pork slice soupYellowcress (marsh cress) and snakehead fish soup

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.