My herbalist recommended I make this soup given the recent change of temperature and humidity. She actually only provides the “dried goodies” – see below – in terms of herbs. She will tell you that you additionally need a pork shank and chayotes to complete the soup. This soup is targeted to help reduce wetness in the body and aid with the dampness that comes with Spring in Hong Kong. It’s slightly sweet to taste, and surprisingly, my children drank it all!
Start boiling your soup water and immediately (while the water is still cold) throw in all the dried herbs (figs, honey dates, apricot kernals, lily bulbs, lotus seeds) 2. In a separate pot, blanch the pork shank for 5 minutes, drain and set aside 3. Once the water boils, add in cubed chayotes (with the skin on so it won’t completely disintegrate in the soup) and pork shank 4. Boil on high for 30 minutes 5. Reduce to a medium boil for another 1.5 hours (or put it in a thermal pot) 6. Salt to salt 7. Serve and enjoy!
Soup Name: Vegetables and Dried Octopus with Mung Beans Soup
Traditional Chinese Name: 雜菜綠豆章魚湯 (Zá cài lǜ dòu zhāng yú tāng)
When it rains, the Chinese like using beans to absorb moisture from the body. Mung beans, dried beans, red beans, green beans, yellow beans, big beans and little beans – any type of beans will do really! The octopus is known to be a heaty ingredient and therefore is balanced with the cooler mung beans. This combination with lotus root is a delicious Spring Chinese soup ideal for the whole family. I’ve also added a variety of vegetables to sweeten it and dilute the unique taste of the octopus that my children pick up on. On top of this, it gives you a hearty soup that you can eat as a meal or additional dishes to your meal – like the corn.