Soups
Hairy Gourd, Job's Tears and Walnut Soup
Traditionally supports digestion and a healthy, moist complexion
Why people make this soup
Summer is gourd season, so Cantonese kitchens reach for all kinds of melons for soup. Bro Niu notes that the older generation favours hairy gourd because it’s considered the most “kindly” of the gourds — nourishing without being too cold. Hairy gourd is really the young form of winter melon, but milder and gentler. This soup is traditionally used to look after the digestion and support a moist, healthy complexion — perfect for anyone who wants a light, clearing bowl but worries about cold soups upsetting the stomach.
Who it suits / who should be cautious
- People who want a light, clearing soup that is gentle on the stomach, and who are looking after their skin and complexion.
- The source says it suits the whole family, young and old, and is also good for those with dampness in the digestion, or living with high blood pressure or diabetes.
- Naturally mild; as always, treat it as food alongside, not instead of, medical care for any real condition.
Why these ingredients (the food-therapy logic)
- Hairy gourd (jie gua): A gentle gourd, less cooling than winter melon, traditionally kind to the stomach.
- Job’s tears, raw and roasted (sheng shu yi mi): Traditionally used to drain dampness and support the digestion; the roasted portion makes it less cooling.
- Walnut kernels (he tao ren): Rich and moistening (for gout sufferers, cashews can be used instead — see Q&A).
- Red dates (hong zao): Traditionally nourish and add gentle sweetness.
- Aged tangerine peel (chen pi): Adds aroma and is traditionally used to support the digestion.
- Dried scallop (yao zhu): Adds savoury depth (can be replaced by lean pork, fresh fish or mussels — see Q&A).
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Hairy gourd (jie gua) | 1–2 | Peel, cut into chunks |
| Raw + roasted Job’s tears | ~38 g (1 tael) | Soak and rinse |
| Walnut kernels | ~38 g (1 tael) | Rinse |
| Red dates | 4 | Rinse (pit if you like) |
| Aged tangerine peel | 1 piece | Rinse |
| Dried scallop | 4 | Rinse |
Method
- Peel the hairy gourd and cut into chunks. Soak and rinse the remaining ingredients.
- Put everything in a pot with 8 bowls of water.
- Simmer about 1.5 hours until reduced to 4 bowls. Serve.
Bro Niu’s tips
This soup is sweet and pleasant — good for the whole family. It also suits people with dampness in the digestion, and those living with high blood pressure or diabetes.
Community questions answered (selected)
-
Q (慧): Can I skip the walnut and use cashews or something else? There’s a gout sufferer at home. Bro Niu: Yes, you can use cashews instead.
-
Q (Can): If I don’t have dried scallop, what can replace it? Bro Niu: Lean pork or fresh fish work just as well.
-
Q (Rita Yuen): If I have no hairy gourd, can I use winter melon? Bro Niu: Yes, winter melon can be used instead.
Published August 14, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
