Indian Gooseberry, Corn and Pork Rib Soup

Why people make this soup

Corn comes in every colour these days — yellow, purple, white, bicolour, glutinous. All varieties are rich in lutein and zeaxanthin, traditionally regarded as friends of the eyes, and corn is also associated with easing constipation and supporting healthy blood sugar and circulation. Paired with Indian gooseberry and pork ribs, this makes a soup traditionally enjoyed to soothe the throat and support those watching the three highs (blood pressure, blood sugar, cholesterol).

Who it suits / who should be cautious

• People with a dry throat, a hot, thirsty feeling, or those mindful of the three highs
• Clear and gentle, fine for young and old
• Traditionally considered well suited to those who smoke or drink, or with a hot, dry-lung cough

Why these ingredients (the food-therapy logic)

• Indian gooseberry (you gan zi): Sour at first with a sweet aftertaste (hence its Chinese nickname “lingering sweet”); traditionally used to clear the lungs, soothe the throat and support healthy blood sugar.
• Corn (su mi): A source of lutein and zeaxanthin, traditionally associated with eye health and easing constipation.

Ingredients (3–4 bowls)

Ingredient	Amount	Notes
Indian gooseberry	~10	Rinse, lightly crush with the flat of a knife
Corn	2 ears	Husk and cut into pieces
Pork ribs	~450 g	Blanch

Method

1. Rinse the Indian gooseberries and lightly crush them with the flat of a knife. Husk the corn and cut into pieces. Blanch the pork ribs.
2. Cook all the ingredients in 7 bowls of water for 1 hour, reducing to 3–4 bowls. Serve.

Bro Niu’s tips

This soup is clear and moistening, fine for young and old. It is traditionally considered beneficial for those who smoke or drink too much, or with a hot, dry-lung cough, and can be enjoyed regularly.

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Published August 10, 2024 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 1 min read.