Niu Da Li, Kuan Jin Teng and Pork-Tailbone Soup

Why people make this soup

By midlife, the liver and kidneys can run low, and many people notice an achy lower back, a stiff back, and joints that don’t bend and stretch as freely. Nourilo’s advice is to keep moving — and to support that with the right soup. This bone soup is traditionally used to nourish the liver and kidneys, strengthen the sinews and bones, and dispel wind-damp, and is associated with easing unsteady steps, weak limbs and the wind-damp aches that come with the years.

Method

1. Blanch the pork tailbone; soak and rinse the remaining ingredients.
2. Put all ingredients in a pot with 2.4 L of water.
3. Simmer about 2 hours down to 1.2 L, then serve.

Nourilo’s Tips

Fresh niu da li is available at Chinese or Asian grocers, or online — ask the seller to slice it thin so it gives up its flavor easily. Adding 19 g (19 g) of achyranthes root (huai niu xi) is traditionally said to “guide the herbs downward,” which is associated with helping a weak, achy lower back and legs.