Soups
Hairy Gourd, Soybean, Dried Scallop and Seaweed Soup
traditionally associated with supporting bone density and promoting healthy weight
Why people make this soup
It is easy to cut calories and lose sight of nutrition at the same time — especially for women, who are more prone to fluid retention and, over time, bone loss. Bro Niu often reminds people that gradual, sustainable weight management — losing about 1 to 3 pounds a month — is far safer than crash dieting. And this soup fits perfectly into that picture. Hairy gourd helps dispel excess water without the strong cooling effect of winter melon. Paired with high-calcium soybeans, mineral-dense kelp, and the natural sweetness of dried scallops, the result is a broth that is both satisfying and genuinely nourishing. People who want to look after their bones, or who are managing their weight through food, come back to this one again and again.
Who it suits / who should be cautious
- Well suited for those wanting to support bone health, people who retain water easily, and those watching their weight
- Safe for pregnant women (confirmed in Q&A below)
- Those with thyroid nodules or thyroid conditions should consult their doctor before eating seaweed regularly, as kelp is high in iodine
- Japanese kombu (昆布, kun bu) can be substituted for sea kelp; soak in water for 30 minutes first and reduce or omit added salt, as kombu is saltier
Why these ingredients (the food-therapy logic)
- Hairy gourd (jie gua): Milder in nature than winter melon; traditionally used to reduce puffiness and water retention without being overly cooling, making it suitable for more people year-round
- Soybeans (huang dou): A plant-based source of protein, calcium, and phytoestrogens; traditionally considered nourishing to the spleen and stomach
- Dried scallops (yao zhu): Provide natural umami, deep flavour, and nourishment; traditionally associated with nourishing yin and strengthening the kidney
- Kelp / seaweed (hai dai): Rich in minerals including calcium and iodine; traditionally used to clear heat, dissolve phlegm, and support healthy metabolism
- Ginger (sheng jiang): Warms and balances the cooling ingredients, and aids digestion
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Hairy gourd (jie gua) | 2 medium | Peel and cut into pieces |
| Dried scallops (yao zhu) | 3–4 pieces | Soak briefly before using |
| Soybeans (huang dou) | ~75 g (2 liang) | Soak for 1–2 hours beforehand |
| Dried kelp (hai dai) | Small handful (~15 g) | Soak briefly; cut into pieces |
| Fresh ginger | 2 slices |
Method
- Peel the hairy gourds and cut into chunks.
- Soak the dried scallops in a little water until softened (about 20–30 minutes). Reserve the soaking water.
- Soak the soybeans for 1–2 hours, then drain.
- Rinse and soak the kelp briefly, then cut into manageable pieces.
- Place all ingredients — including the scallop soaking water — into a pot. Add enough water to cover (approximately 8 bowls / 2 litres).
- Bring to a boil, then reduce to a gentle simmer and cook for about 2 hours.
- Season lightly if needed. Serve and eat the soup and all the ingredients together.
Bro Niu’s tips
The calcium content in this soup comes from multiple sources — soybeans, kelp, and dried scallops. Beyond bone support, it is a genuinely satisfying everyday soup for managing weight healthily. If you cannot find soybeans, chestnuts or cashews make good substitutes.
Community questions answered (selected)
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Q (Tracy): If I cannot find soybeans, what can I substitute? Bro Niu: You can use chestnuts or cashews as a substitute.
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Q (堂妹): Can Japanese kombu (kun bu) be used in place of hai dai seaweed? How long should I soak it? Bro Niu: Kelp and kombu are both from the same family — they differ mainly in the size of the leaf. Japanese kombu works fine, but because it is saltier, soak it in fresh water for about 30 minutes first, cut it into pieces, and cook as usual. After the soup is done, taste before adding any salt — you may not need any.
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Q (shan shan): Can this soup be drunk during the fourth month of pregnancy? Bro Niu: Yes, this soup is suitable for pregnant women at four months.
Published December 18, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
