They say that it’s dry in the fall. It’s only a prelude to how really dry it will can get in the winter, but already your body needs moisturizing and supplements.
Soups in this category are meant to:
Help transition the body from hot to cool
Help provide moisture and humidity back to the body
Help build the immune system in preparation for colder winter days
Bring some heat back into the body
Soups here are warmer in nature and help bridge that odd changing weather between summer and winter. Some days it gets colder, some days it gets hotter. For me, it’s a rather nice season in Hong Kong where it’s not scorching hot, but cool enough that it’s comfortable. Enjoy and send me your fabulous family recipes!
Some ingredients suitable for Fall:
Night Blooming Cereus – Helps remove pathological fire that is created during the hot summer to help transition the body into fall
Bellflower Root – Great to moisturize and nourish lungs (especially as it becomes dry)
Lu Gen or Reed Rhizome – Helps relieve dry throats and quenches thirst (which can often happen during autumn and winter months)
Luo Han Guo – Helps moisten the lungs, relieve coughs and quenches thirst
Soup Name: Wintermelon with Lotus Leaf and Corn in Pork Broth
Traditional Chinese Name: 冬瓜湯 (dōng guā tāng)
There is one particular day in the summer where the Chinese call it the “hottest day of the month”. This is the soup for that day. When I went to the wet market that morning and wanted to make another soup, my veggie vendor told me to make this soup – without a doubt. It’s a cooling, heat-reducing soup for those really stuffy, hot days in the summer. You can use either pork or chicken (or both) and it may need a bit of salt because all the ingredients are mildly flavored, but it still tastes slightly sweet and natural without the salt.
This is a guest soup submission from our good friend Debbie, who is the ultimate stay-at-home mom with two kids and one on the way! She whipped up this simple Pumpkin and Corn Fig soup and with the help of a thermal cooker, baked the soup until all its healthy and yummy goodness came out! Thanks Deb for this post and looking forward to more of your homemade creations (on top of your weekly cupcakes!).
Traditional Chinese Name: 鮑魚清雞湯 (bào yú qīng jī tāng)
This soup is a powered up version of the Chicken Herbal Soup. Packed with the natural sea-sweetness of the abalones and herbs, it’s a great soup for the cold winter months or confinement. You can eat the abalone as whole pieces (usually the smaller ones are cheaper, but it’s still an expensive soup), or sliced thinly and dipped in soy sauce. Regardless, don’t waste the abalone! In addition, I know it says Chicken soup, but the Chinese commonly also add a small pork shank or pork bone to their otherwise known as Chicken and even Fish soups. You can’t get away from the staple pork.