Broad Bean, Winter Melon and Lean Pork Soup

Why people make this soup

In traditional Chinese food therapy, this soup has long been made for people dealing with puffiness in the legs and feet — a discomfort that often appears in late pregnancy, on hot humid days, or when the kidneys are working hard. Fresh broad beans paired with winter melon are considered a gentle, effective combination for encouraging the body to pass excess water naturally. Bro Niu first shared this recipe after recording a segment on pregnancy nutrition for a local radio programme, when the topic of late-pregnancy swelling came up. Beyond water balance, broad beans are also valued for the calcium they provide and for being cholesterol-free, making this soup friendly for those watching their heart health.

Who it suits / who should be cautious

• Suitable for most adults and older children; a comforting choice during late pregnancy when leg swelling is common
• People with chronic kidney disease should check with their doctor before eating large amounts of broad beans
• Anyone with a known sensitivity or allergy to broad beans (fava bean allergy, or G6PD in severe forms) should avoid this dish entirely

Why these ingredients (the food-therapy logic)

• Fresh broad beans (can dou): In traditional thinking, broad beans are associated with supporting spleen and stomach function and encouraging urination; they are also rich in plant protein and calcium
• Winter melon with skin (dong gua): The skin is considered the most diuretic part — traditional sources suggest leaving it on when the goal is to ease water retention; winter melon is cooling in nature and very low in calories
• Ginger (sheng jiang): A small amount of warming ginger balances the cooling nature of winter melon and helps with digestion
• Lean pork (shou rou): Provides protein and body to the broth without adding excess fat

Ingredients (4 bowls)

Ingredient	Amount	Notes
Fresh broad beans	115–150 g	Rinse and soak briefly; use fresh, not dried
Winter melon	600 g	Keep the skin on; remove seeds and cut into chunks
Fresh ginger	2 slices	Thin slices
Lean pork	450 g	Blanch in boiling water first to remove impurities; slice thickly

Method

1. Rinse the broad beans and soak briefly in cold water; drain.
2. Wash the winter melon thoroughly. Remove the seeds but keep the green skin on. Cut into large chunks.
3. Blanch the lean pork in boiling water for 1–2 minutes, then rinse and slice into thick pieces.
4. Place all ingredients into a pot with 8 bowls (about 1.6 litres) of cold water.
5. Bring to a boil, then reduce to a gentle simmer for 2 hours until the liquid reduces to about 4 bowls.
6. Season lightly with salt if desired. Serve the soup and eat the solid ingredients together.

Bro Niu’s tips

This soup has a naturally sweet, clean taste and suits the whole family. The key detail is to leave the winter melon skin on — this is where much of the traditional diuretic effect is believed to reside. People with a known broad bean sensitivity must avoid this dish entirely.

---

Published April 19, 2017 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.