Three-Bean Winter Melon Soup

Why people make this soup

When the heat and humidity are so heavy that stepping outside leaves you dripping, Bro Niu reaches for winter melon. It is one of the most cooling vegetables, traditionally valued for clearing summer heat and helping the body pass excess fluid. Simmered whole — skin and seeds included — with three kinds of bean, peel and honey dates, it makes a clean, restorative pot for sweltering days.

Who it suits / who should be cautious

• The whole family on hot, humid days; especially helpful for people who work outdoors
• Children, where it is traditionally said to help against summer heat rashes
• Anyone who runs very cold in the gut may prefer it in moderation, as it is a cooling soup

Why these ingredients (the food-therapy logic)

• Winter melon (dong gua): the star cooling ingredient, traditionally associated with clearing summer heat and supporting fluid balance; the skin is said to help clear waste and the seeds to ease phlegm and breathing
• Rice bean (chi xiao dou): traditionally used to drain dampness and support the bowels
• Hyacinth bean (bian dou): classic spleen-strengthening, damp-clearing bean for summer
• Mung bean (lü dou): strongly associated with clearing heat
• Tangerine peel (chen pi) and honey dates (mi zao): round out the flavour and support digestion

Ingredients (4–5 bowls)

Ingredient	Amount	Notes
Rice bean	~38 g	Soaked and rinsed
Hyacinth bean	~38 g	Soaked and rinsed
Mung bean	~38 g	Soaked and rinsed
Dried tangerine peel	1 piece	Soaked and rinsed
Honey dates	2	—
Winter melon	~600 g	Keep skin and seeds, washed, cut into chunks

Method

1. Wash the winter melon and cut into chunks, keeping the skin and seeds.
2. Soak and rinse the three beans and the tangerine peel.
3. Add all ingredients to 8 bowls of water and simmer for about 1.5 hours, reducing to 4–5 bowls. Serve.

Bro Niu’s tips

Clean and gentle, fine for the whole family. On hot days you can simmer it often and drink it in place of tea — it is especially good for anyone working outdoors in the heat.

Community questions answered (selected)

• Q (Mr. Lam): A friend suggested a formula for high uric acid: che qian cao ~19 g, yi yi ren ~30 g, tu fu ling ~19 g, corn silk ~30 g. Is it okay? Bro Niu: That combination is fine; adding ~19 g of rice bean (chi xiao dou) is even better — it is the one bean traditionally associated with helping with uric acid and is low in purines. There is also a folk remedy worth trying: one small green papaya, peeled, seeded and chunked, steamed in a stewing pot with one pack of coconut water and a tablespoon of green tea leaves for an hour. Drink for two weeks.
• Q (reader): My 4-year-old had gastroenteritis half a year ago and now eats but doesn’t gain weight. How should I nourish him? Bro Niu: After gastroenteritis, avoid uncooked foods like salad, sashimi and sushi, and limit cold and iced things. Cook millet congee often with red dates and a little minced meat — millet is very supportive of the spleen, and with dates and meat it helps a child digest and absorb. If the congee is too thin, thicken it with a little lotus-root starch (ou fen) for a silkier texture.
• Q (Grandma Lee, 70): I have an itchy red patch under my arm — could it be a sweat rash? Any food therapy? Bro Niu: With age, immunity drops and skin is more prone to rashes. If it is very itchy, see a doctor to identify the skin condition. Meanwhile you can simmer fresh tu fu ling, rice bean, hyacinth bean, yi yi ren and a couple of honey dates with pork ribs to clear heat and drain dampness — the family can share it for two or three days.

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Published June 23, 2024 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.