Soups
Lotus Leaf, Winter Melon, Adzuki and Hyacinth Bean Soup
Traditionally taken to clear summer heat and support fluid balance
Why people make this soup
When a typhoon is brewing offshore and the Great Heat solar term is near, Hong Kong turns sweltering. This is the time to simmer a cooling lotus-leaf and winter-melon soup. For people with a weaker constitution, Bro Niu adds adzuki and hyacinth beans, which strengthen the spleen, support qi and help the body shed excess damp. Because both beans are gentle rather than cold, the soup won’t chill you, so even those who feel the cold easily can enjoy it.
Who it suits / who should be cautious
- People wanting a cooling summer soup to clear heat and support fluid balance.
- Gentle enough for weaker constitutions thanks to the two beans; also traditionally used for summer-heat nausea, poor appetite, lingering loose stools and children with an upset spleen and stomach.
- Pregnant women are best leaving out the Job’s tears (yi mi), which may cause mild uterine contraction.
Why these ingredients (the food-therapy logic)
- Lotus leaf (he ye): A classic summer ingredient traditionally used to clear summer heat and guard against heatstroke.
- Winter melon (dong gua): Cooling and traditionally used to support healthy fluid balance.
- Adzuki bean (chi xiao dou): Rich in protein and minerals such as iron, calcium and phosphorus; supports the spleen and fluid balance.
- Hyacinth bean (bian dou): Especially the husk is rich in B vitamins; helps keep the soup from being too cold.
- Job’s tears (yi mi): Traditionally used to support healthy fluid balance and clear damp.
Ingredients (about 4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh lotus leaf (he ye) | 1 leaf | Or ~3 qian dried |
| Winter melon (dong gua) | ~1 catty (about 600 g) | Keep the skin on |
| Adzuki bean (chi xiao dou) | ~1 liang (about 38 g) | Soaked and rinsed |
| Hyacinth bean (bian dou) | ~1 liang (about 38 g) | Soaked and rinsed |
| Job’s tears (yi mi) | ~1 liang (about 38 g) | Soaked and rinsed |
Method
- Rinse the winter melon and cut into chunks with the skin on.
- Soak and rinse the rest of the ingredients.
- Put everything in a pot with 8 cups of water and simmer for about 2 hours until reduced to around 4 bowls. Serve.
Bro Niu’s tips
This soup works well both savoury and sweet, and can also be used as a base for congee. It is traditionally helpful for summer-heat nausea, poor appetite, lingering diarrhoea, and children whose spleen and stomach are upset.
Community questions answered (selected)
- Q (Feibi): It’s Great Heat today and I’m four months pregnant — can I drink a summer-clearing mix of adzuki, hyacinth bean, lotus pod, lotus leaf and Job’s tears? Bro Niu: Just leave out the Job’s tears (yi mi), since it can cause mild uterine contraction; then it is fine for you.
- Q (anonymous): If I can’t get fresh lotus leaf or winter melon, can I use dried? Bro Niu: If you can’t find fresh lotus leaf, dried is fine — about 3 qian of the dried leaf is enough.
- Q (Mary): Why does the water from adzuki and red beans come out sour? Bro Niu: Properly, adzuki and red beans simmered in water shouldn’t be sour — only beany and fragrant. A sour taste means you’ve likely bought sulphur-fumigated beans, which are harmful; don’t drink that soup, and don’t buy from that shop again.
Published July 14, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
