Kudzu Root Red Jujube Lean Pork Soup

Why people make this soup

Kudzu root — known as fen ge in Cantonese and ge gen in Chinese herbal medicine — is one of those ingredients that straddles the kitchen and the herb cabinet. Modern research on kudzu root has identified flavonoid compounds — notably puerarin and daidzein — that are associated with dilating coronary and cerebral blood vessels, reducing vascular resistance, and supporting healthy blood-oxygen balance. These findings align neatly with its long traditional use for people with high blood pressure. Fresh kudzu root is available at Chinese or Asian grocers and some health food stores. Paired with warming ginger and nourishing jujube, the soup becomes genuinely mild once well-cooked and is safe for the whole family.

Method

1. Peel the kudzu root, removing the outer skin; cut into medium chunks and rinse.
2. Pit the red jujubes.
3. Blanch the lean pork in a pot of boiling water for a minute or two; drain and rinse (this removes impurities and excess fat, keeping the soup clean and clear).
4. Place all ingredients — kudzu root, jujubes, ginger, and blanched pork — into a soup pot with 2.4 L of water.
5. Bring to a boil, then reduce to a gentle simmer and cook for 2 hours until the liquid reduces to about 1.2 L.
6. Serve with the soup and solid ingredients together.

Nourilo’s Tips

This soup is mild and family-friendly — suitable for young and old alike. During a cold, it is particularly helpful for relieving the tight, tense feeling in the neck and shoulder muscles. As long as the soup is cooked for the full 2 hours, kudzu root loses its slightly cool nature and becomes neutral and easy to digest. One caveat: if your blood pressure tends to run low, choose a different soup instead — fen ge is specifically associated with lowering blood pressure.