Soups
Dried Cabbage, Almond, Carrot and Pork Lung Soup
traditionally used to moisten the lungs, nourish the skin, and support bowel movement
Why people make this soup
Cold, dry weather is hard on the skin and the lungs. When the air outside is chilly and the heating inside sucks out what moisture remains, many people notice their skin tightening, a dry tickle at the back of the throat, and a sluggish digestive system. This is exactly when Bro Niu reaches for this soup. Dried cabbage — sun-cured Chinese napa cabbage — has a mellow, sweet-savoury flavour and is traditionally used to clear heat from the body and support regular bowel movement. Paired with pork lung (which in Chinese food therapy is thought to nourish the organ associated with the same name), apricot kernels for moisture and mild cough relief, and sweet carrot for colour and fibre, this is a wholesome pot with gentle but real effect.
Who it suits / who should be cautious
- Suitable for those experiencing dry skin, dry cough, or mild constipation — especially in autumn and winter
- Good for the whole family; the soup is mild and naturally sweet
- If a child has a current fever or active cold, wait until recovered before drinking; in that case, remove the dried yam or any warming additions
Why these ingredients (the food-therapy logic)
- Dried cabbage (cai gan): Sun-dried napa cabbage; traditionally associated with clearing heat, relieving restlessness, and promoting regular bowel function; its coarse fibre supports the digestive tract
- Apricot kernels (nan bei xing): The combined south-and-north blend balances mild warming with moistening; traditionally used to ease dry cough and help the lungs stay moist; the south apricot (nan xing) is sweet and gentle
- Carrot (hong luo bo): Rich in natural fibre; in food therapy associated with supporting the lungs and skin; adds sweetness to the broth
- Pork lung (zhu fei): In the traditional “like nourishes like” principle, pork lung is associated with moistening and supporting the respiratory system
- Honey dates (mi zao): Naturally sweet; add body to the broth and are considered mildly nourishing and lubricating
Ingredients (5–6 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Dried cabbage | ~75 g | Soak in water until rehydrated; rinse well; cut into sections |
| Carrot | 1 medium | Peel and cut into chunks |
| Fresh ginger | 3 slices | |
| Apricot kernels (mixed) | ~38 g | Rinse |
| Pork lung | 1 whole | Rinse by filling with water and squeezing out several times; cut into pieces; blanch |
| Honey dates | 2 pieces | Rinse |
Method
- Soak the dried cabbage in water until softened (about 20–30 minutes); drain, rinse thoroughly, and cut into sections.
- Peel and cut the carrot into large chunks.
- Rinse the apricot kernels and honey dates.
- Prepare the pork lung: fill it repeatedly with water through the windpipe and squeeze out; repeat until the water runs cleaner. Cut into large pieces and blanch in boiling water; drain. For even better flavour, after blanching, lightly pan-fry the pieces with a small amount of oil until fragrant before adding to the pot.
- Place all ingredients in a large pot with 10 bowls of cold water. Bring to a boil, then reduce heat and simmer for 2 hours until roughly 5–6 bowls remain.
- Serve and eat the solid ingredients along with the soup.
Bro Niu’s tips
This soup is clear and naturally sweet — good for year-round use but particularly valuable in the dry months. Pork lung can be tedious to clean; ask the butcher to pre-rinse it if possible. After blanching, a quick pan-fry in a little oil before adding it to the pot really lifts the depth and flavour of the soup.
Published January 12, 2021 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
