Soups
Hairy Gourd, Shiitake Mushroom, and Hyacinth Bean Soup
traditionally used to ease summer heat and support digestive comfort
Why people make this soup
When the weather turns sweltering and you find yourself reaching for cold drinks and icy food more than you should, a bowl of this gentle, naturally sweet soup is a welcome reset for your digestive system. Hairy gourd — a young variety of winter melon — has a mild cooling quality without being harsh on the stomach, making it a better summer choice than very cold vegetables for people with a weaker constitution. The combination of mushrooms, legumes, and carrot keeps the broth nourishing rather than depleting, making it something the whole family can enjoy throughout the warmer months.
Who it suits / who should be cautious
- Suits: most adults and children, including those with palpitations, shortness of breath, or early-stage osteoporosis, as well as those managing cholesterol or blood pressure (the “three highs”)
- Suitable for early pregnancy (confirmed by traditional practice in the Q&A below)
- Caution: those with gout should omit soybeans and hyacinth beans, replacing them with adzuki bean and Job’s tears
- Caution: those with high uric acid should also omit shiitake mushrooms, as all mushroom varieties are high in purines
Why these ingredients (the food-therapy logic)
- Hairy gourd (jie gua): Milder and less cooling than winter melon; traditionally associated with clearing summer heat and promoting urination without weakening the digestive system.
- Dried shiitake mushrooms (dong gu): Considered neutral in Chinese dietary tradition; valued for supporting the immune system and contributing calcium and umami to the broth.
- Soybeans (huang dou) and hyacinth beans (bian dou): Both are seen as supporting the spleen and stomach. Hyacinth beans in particular are considered to have a dampness-resolving effect. An interesting traditional claim: hyacinth beans are said to help reduce the fat content absorbed from meat in a soup.
- Carrot (hong luo bo): Neutral and slightly sweet; adds colour, natural sweetness, and beta-carotene to the broth.
- Dried tangerine peel (chen pi): Helps move qi and aids digestion, while also keeping the soup from feeling heavy.
Ingredients (4 bowls / 3–4 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Hairy gourd (jie gua) | 1 medium | Peeled and cut into chunks |
| Carrot (hong luo bo) | 1 medium | Peeled and cut into chunks |
| Dried shiitake mushrooms (dong gu) | 6 pieces | Soaked; stems removed |
| Soybeans (huang dou) | ~75 g (2 liang) | Soaked at least 1 hour, soaking water discarded |
| Hyacinth beans (bian dou) | ~75 g (2 liang) | Soaked at least 1 hour, soaking water discarded |
| Dried tangerine peel (chen pi) | 1 piece | Soaked and rinsed |
| Water | 8 bowls (~1.6 litres) |
Method
- Soak soybeans and hyacinth beans in cold water for at least 1 hour; discard the soaking water before cooking (this helps reduce gas).
- Soak dried shiitake mushrooms in warm water until soft, then remove the tough stems.
- Peel and cut hairy gourd and carrot into large chunks.
- Rinse and soak the tangerine peel.
- Combine all ingredients in a pot with 8 bowls of water. Bring to a boil, then reduce to a simmer.
- Cook for 2 hours until the broth is richly flavoured. Serve the soup along with the solid ingredients.
Bro Niu’s tips
- This is a gentle, pleasantly sweet soup that suits young and old alike.
- It is also considered appropriate for people with palpitations, breathlessness, osteoporosis, or those managing the “three highs” (blood pressure, blood sugar, cholesterol).
- To make a heartier meal, you can add fish (such as large grass carp tail) or lean meat to the pot — it will become even more flavourful and nutritious.
- For gout sufferers: swap soybeans and hyacinth beans for adzuki bean and Job’s tears (yi mi); omit the mushrooms as well.
- Adding corn on the cob makes the soup even sweeter and more fragrant.
- For 5 people, add one extra hairy gourd, one extra carrot, and 2 more bowls of water.
Community questions answered (selected)
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Q (Wendy): Can I use chestnuts instead of soybeans and hyacinth beans? Can I also add a large fish tail? Bro Niu: Chestnuts can replace the soybeans and hyacinth beans. Adding a large fish tail makes the soup even more delicious and nutritious.
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Q (frankie): How long should the hyacinth beans be soaked? Bro Niu: If you have time, soak legumes in cold water for about 1 hour, then discard the soaking water before cooking. This reduces gas production.
-
Q (anonymous): Can this soup be drunk during the first trimester of pregnancy? Bro Niu: Yes, this soup is fine for early pregnancy.
Published June 14, 2016 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
