Soups
Kudzu Root, Adzuki Bean, Flat Bean and Big Fish Head Soup
Traditionally used to ease headaches, relax neck and shoulder tension, and support healthy blood circulation
Why people make this soup
Kudzu root is one of the workhorses of Cantonese home cooking — it shows up in winter soups for dryness and summer soups for heat, and it is one of those ingredients that homemakers reach for almost instinctively. In this recipe, it takes centre stage for a specific purpose: addressing the kind of chronic, tension-related headache and neck stiffness that comes with long working hours, sustained stress, and too much time hunched over a screen or desk. Research has identified isoflavone compounds in kudzu that may help dilate blood vessels and improve microcirculation — which in practical terms translates to greater blood flow to the head and neck, and some relief from the tight, pressurised feeling that many desk workers know all too well.
Who it suits / who should be cautious
- Well suited to people with tension-type headaches, stiff or painful neck and shoulder muscles, or a feeling of heat and pressure in the head
- Also appropriate for people managing high blood pressure or diabetes — the ingredients are food-based and gentle
- Those with fever, dry mouth, or an acute wind-heat cold will also find this soup supportive
- Suitable for the whole family
Why these ingredients (the food-therapy logic)
- Kudzu root (fen ge, Pueraria lobata): Traditionally used to clear internal heat, generate fluids, and relax the muscles of the neck and upper back. Modern studies have identified isoflavone compounds that may support healthy microcirculation and blood vessel elasticity, which may explain the traditional use for headache and neck tension.
- Adzuki beans (chi xiao dou): Traditionally associated with draining dampness, reducing swelling, and supporting the cardiovascular system. Complement kudzu in addressing fluid and heat-related patterns.
- Flat beans / hyacinth beans (bai bian dou): Gently warming and spleen-supporting. Help balance the cooler nature of kudzu and adzuki.
- Fresh ginger: Warms the middle, supports digestion, and ensures the soup is not too cooling for everyday use.
- Honey dates: Add natural sweetness and gently moisten; balance the earthier flavours of the beans and kudzu.
- Fish head: Provides a rich, collagen-dense broth and is traditionally considered nourishing to the brain and nervous system. Pan-frying before simmering removes any fishiness and adds depth of flavour.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Kudzu root | about 300 g | Peel, cut into chunks |
| Adzuki beans | 37 g (1 liang) | Rinse and soak briefly |
| Flat beans | 37 g (1 liang) | Rinse and soak briefly |
| Fresh ginger | 3 slices | — |
| Honey dates | 2 pieces | — |
| Large fish head | 1 | Halve, pan-fry in a little oil until lightly golden |
| Water | 9 bowls | About 2.2 litres |
Method
- Tear off the tough outer skin of the kudzu root, rinse, and cut into large chunks.
- Rinse and soak the adzuki beans and flat beans briefly.
- Rinse the fish head, halve it, and pan-fry in a small amount of oil over medium heat until lightly golden on both sides. Set aside.
- Place the kudzu, adzuki beans, flat beans, honey dates, and ginger in a pot with 9 bowls of water. Bring to a full boil, then simmer for 1.5 hours.
- Add the pan-fried fish head. Continue cooking for about 20 minutes.
- Serve — both the broth and the solid ingredients are good to eat.
Bro Niu’s tips
This soup is fresh-tasting and naturally sweet, and suits the whole family. It is particularly helpful for people managing high blood pressure or diabetes, and is suitable as a regular weekday soup during periods of heavy work or study pressure. The fish head should be pan-fried first — this step makes a significant difference to the flavour of the broth and also removes any raw fish smell.
Community questions answered (selected)
- Q (Karen): My two-year-old child — can she drink houttuynia (yu xing cao) soup? Her mother has tested positive for COVID. How should it be prepared? Bro Niu: Young children can also have fresh houttuynia soup. For the whole family, use about 150 g fresh houttuynia with 37 g north-south almonds and 4 dried figs, simmered in lean pork soup for about 20 minutes. No need to cook longer — houttuynia is best not overcooked.
Published June 30, 2022 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
