A bean-filled vegetarian soup that packs a punch in proteins. With seven different types of “beans”, it is a hearty meal that is easy to make and light to drink. By adding a Japanese pumpkin, it makes it slightly sweet and refreshing. The soup itself is very clear and slightly sweet. You can also add other vegetables such as corn, carrots, and onions to make it an even heartier broth.
BEANS BEANS BEANS! They’re good for your heart… the more you eat… the more you…. <fill in the blanks>.
Beans are an amazing diuretic, in that they help dispel unwanted dampness from the body, which also helps improve blood circulation and detoxification, and are great for reducing swelling in the body.
Soak all the beans, chickpeas and Chinese mushrooms in water for at least 5 hours
Pour out the water in which the beans soak and rinse with fresh water
Boil your soup water
Wash and half Japanese pumpkin, removing seeds and inner membrane
Slice into large pieces while keeping the skin (it keeps the pumpkin meat intact while the soup boils and prevents it from disintegrating)
When you soup water boils, add all the ingredients together
Boil on high for 30 minutes and reduce to a simmer boil for another 1 hour
Serve and enjoy! Be sure to also eat the contents as its very healthy!
Why Japanese Pumpkin?
In Traditional Chinese Medicine, the pumpkin is amazing for dispelling damp and wetness in the body and both the pumpkin flesh and seeds are sweet and warming
This ingredient targets the stomach and large intestines
The pumpkin itself is a delicious and nutritious additive to the soup and is high in zinc and vitamin A
Boil in the soup keeping the skin on so that the flesh doesn’t disintegrate into the soup and melt, although you could also use that to create a thicker cream like broth (which isn’t very common in Chinese soups)
Soup Name: Preserved Mustard Greens in Pig Stomach’s Soup
Traditional Chinese Name: 豬肚酸菜湯 (Zhū dù suan cai tāng)
Introduction: A pretty traditional type of Chinese soup that uses white peppercorn – there are only a few that use this ingredient. It is not particularly spicy, but it does have an interesting taste that is probably acquired. My children didn’t like this soup at all, but with more pork bones (or pork shank) and less pepper, it can be a very appetizing soup because of the preserved mustard greens. Excellent for spring as it helps remove moisture from the body during the wet and stuffy rainy season.
Introduction: With Spring just around the corner, this simple and hearty soup is a perfect way to welcome in the warming weather. This soup, along with a simple bowl of brown rice, served as dinner for my whole family, including our two-year old daughter. Water chestnuts add a delicious sweetness, a crunchy texture and creates a “cool” soup perfect for the season. Add in some hearty beans and vegetables to round out the meal.
Soup Name: Pork Broth with Black Eye Beans and Black Moss
Traditional Chinese Name: 髮菜眉豆豬骨湯 (fa cai méi dou zhū gǔ tāng)
It is particularly good for the wet spring season as it dispels moisture from the body. It is a very neutral soup that is hearty and ideal for children (careful on the peanuts). I would caution using black moss in excess. Although it’s traditionally meant to be combined with these types of soups (and dishes), black moss is said to have no nutritional value – so definitely consume with caution.
Traditional Chinese Name: 粉葛玉米清湯 (fěn gé yù mǐ qīng tāng)
A simple vegetarian soup that is designed to be cleaning, freshing, mildly sweet and easy to make. It’s actually designed for feverish children as there is no meat and all the ingredients help add moisture to the body and rid the body of mild heat. You must boil it for at least 2.5 – 3 hours for the soup to help with reduction of temperature.