Soups
Green Radish, Apricot Kernel, Fig and Dried Scallop Soup
traditionally associated with clearing lung heat, moistening dryness, nourishing yin, and supporting digestion
Why people make this soup
There is an old Cantonese saying: “Eat radish in winter, eat ginger in summer, and you’ll stay healthy all year.” Green radish in particular has long been called the “natural digestive” in folk tradition — associated with breaking down starches and fats, calming excess stomach acid, and keeping the gut moving. Traditional Chinese food therapy adds further depth: green radish is thought to have a special ability to clear coal-gas toxins, which made it particularly prized among home cooks and professional chefs who spent hours over a gas flame.
As the weather turns dry — whether from the season, late nights, or too much fried or spicy food — a sore, dry throat and a sense of inner heat can creep in. This is exactly the kind of discomfort this soup addresses. The green radish, sweet apricot kernels, dried figs, and dried scallops work together in a broth that is clear, naturally sweet, and deeply moistening.
Who it suits / who should be cautious
- Suitable for most people of all ages, including children and the elderly.
- Particularly recommended during dry autumn and winter months, or for anyone experiencing dry throat, constipation, or excess internal heat from overwork or rich food.
- Those who prefer a vegetarian version can replace lean pork with cashew nuts.
- Avoid warming tonics during this kind of dryness — this soup is the right remedy for that state.
Why these ingredients (the food-therapy logic)
- Green radish (qing luo bo): Traditionally associated with dissolving phlegm, supporting digestion, clearing heat, and detoxifying — including clearing gas-related toxins. Its naturally sweet, slightly cooling nature makes it ideal for autumn.
- South apricot kernels (nan xing): Sweet apricot kernels (as opposed to bitter north apricot kernels) are traditionally used to moisten the lungs, ease dry cough, and nourish yin. Mild enough for regular use.
- Dried figs (wu hua guo): Gently sweet and moistening, traditionally used to support the throat and lungs, and to ease mild constipation.
- Dried scallops (yao zhu): Adds umami depth to the broth and is traditionally associated with nourishing yin and supporting the kidneys.
- Lean pork: Provides protein and body to the broth; the brief blanching step removes impurities.
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Green radish (qing luo bo) | 1 medium (~400 g) | Peeled, cut into chunks; choose smooth-skinned, heavy ones |
| South apricot kernels (nan xing) | 1 liang (~38 g) | Soaked briefly to soften |
| Dried figs (wu hua guo) | 4 pieces | Split in half |
| Dried scallops (yao zhu) | 3–4 pieces | Soaked in water 20–30 min |
| Lean pork | 225 g (~8 oz) | Blanched briefly in boiling water, then sliced |
| Water | 8 bowls |
Method
- Peel and cut the green radish into chunks.
- Soak the apricot kernels and dried scallops in cold water for 20–30 minutes until softened.
- Halve the dried figs.
- Blanch the lean pork in boiling water briefly to remove impurities, then slice.
- Combine all ingredients in a pot with 8 bowls of water. Bring to a boil, then reduce to a steady simmer.
- Cook for 1.5 hours (90 minutes) until the broth is reduced to 4–5 bowls.
- Serve immediately, eating the soup alongside the vegetables, pork, and other solid ingredients.
Bro Niu’s tips
This soup is naturally sweet and suitable for the whole family. When selecting a green radish, look for one with smooth, blemish-free skin and a noticeable weight in your hand — these are signs of freshness. The outer skin should be green fading to white at the base. Lean pork can be replaced with chicken feet or cashew nuts if preferred.
Community questions answered (selected)
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Q (Mandy): Can I replace the lean pork with cashew nuts? Bro Niu: Yes, cashew nuts work well as a substitute.
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Q (anonymous): Can the soup be made with chicken feet instead of lean pork? Bro Niu: Yes, chicken feet are fine to use.
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Q (eva hua): My child has a cold now with runny nose — can they still drink this soup? Bro Niu: If they already have a cold, you can switch to a simpler remedy: try steeping xin yi hua (magnolia buds, about 6–8 pieces, lightly crushed) with a dried tangerine peel segment and use an apple instead of pear. Simmer for a mild cold-easing tea.
Published October 16, 2019 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
