Soups
Dried Persimmon and Lotus Root Pork Rib Soup
Traditionally moistens the lungs and eases a dry cough
Why people make this soup
When persimmons are in season, Bro Niu warns that eating too much of the fresh fruit can be overly cooling — and on an empty stomach it can even combine with stomach acid. Dried persimmon (shi bing), by contrast, is gentler and traditionally associated with moistening the lungs, easing a dry cough and settling the stomach. This clear, naturally sweet soup is one he reaches for in dry autumn weather, when the throat feels parched.
Who it suits / who should be cautious
- Suits the whole family, young and old; the source notes it is also helpful for those with high blood pressure, hardening of the arteries or constipation.
- A gentle, family-friendly soup with no strong cautions.
Why these ingredients (the food-therapy logic)
- Dried persimmon (shi bing): Traditionally associated with moistening the lungs, easing cough, settling the stomach and relieving thirst.
- Lotus root (lian ou): A cooling, moistening root traditionally used to soothe dryness.
- Pork ribs (pai gu): Add savoury depth and body to the soup.
- Ginger (sheng jiang): Warms and balances the soup.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Lotus root (lian ou) | 1 large segment | Peeled, cut into chunks |
| Dried persimmon (shi bing) | 2 | Cut into chunks |
| Pork ribs (pai gu) | ~half a catty | Blanch first |
| Ginger (sheng jiang) | 2 slices | — |
Method
- Blanch the pork ribs to remove scum.
- Peel the lotus root and cut into chunks; cut the dried persimmon into chunks.
- Put everything in a pot with 6–7 bowls of water.
- Simmer about 2 hours down to roughly 4 bowls. Drink the soup and eat the ingredients.
Bro Niu’s tips
Lotus root dislikes iron, so cook this in a clay or ceramic-coated pot rather than a metal one. The whole family can enjoy it, and it is also helpful for people with high blood pressure, hardening of the arteries or constipation.
Community questions answered (selected)
- Q (Annie): My 3-year-old keeps catching colds and fevers since starting kindergarten, and now has a few dry coughs with no phlegm — how can I help? Bro Niu: Children always pick up respiratory bugs at school. Day to day, simmer 1 liang of raw barley (sheng yi mi) for 45 minutes, then add a little rock sugar and 2 slices of fresh lemon and steep briefly — it helps build resistance. The lotus root soup is fine; no need for dried octopus — pair it instead with 6–8 water chestnuts and 3–4 figs in a pork shin soup.
- Q (Anita): I’m new to cooking — what kind of “ribs” do you mean for soup? Bro Niu: Pork backbone gives a richer-tasting soup; lean pork makes a clearer one. Xi shi bone and abalone bone have little fat; pork-tail bone is a bit fattier. Pork shin and pork-tail bone turn tender and smooth once cooked. Choose to suit your needs.
Published December 21, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
