Soups
Watercress, Apricot Kernel and Pork Bone Soup
Traditionally clears heat and soothes a dry cough
Why people make this soup
Bro Niu here. When I wrap wontons or dumplings I like to fold a little watercress into the half-fat, half-lean pork filling — the texture is lovely. I use the tender leaves for the filling and save the rest for soup. Watercress soup is not only tasty but is traditionally associated with soothing a dry cough and easing the throat. This watercress, apricot kernel and pork bone soup is one I like to recommend for a dry, hot cough with a parched throat.
Who it suits / who should be cautious
- People with a dry, hot cough and a dry, scratchy throat
- It is fragrant and clear, fine for young and old
- People with a cold constitution should not overdo it
Why these ingredients (the food-therapy logic)
- Watercress (xi yang cai): Traditionally used to clear heat, soothe a dry cough and ease the throat.
- Apricot kernel (nan bei xing): Traditionally associated with moistening the lungs and easing cough.
- Honey date (mi zao): Adds a gentle natural sweetness and rounds out the soup.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Watercress | ~300 g | Rinse well |
| Apricot kernels (southern + northern) | ~40 g | Soak and rinse |
| Honey dates | 2 | |
| Pork bones | ~450 g | Blanch |
Method
- Rinse the watercress. Soak and rinse the apricot kernels. Blanch the pork bones.
- First bring the apricot kernels, honey dates and pork bones to a rolling boil in 8 bowls of water.
- Add the watercress, return to the boil, then simmer over medium-low heat for about an hour and a half, reducing to 4 bowls. Serve.
Bro Niu’s tips
Always add the watercress to already-boiling water — otherwise the soup turns bitter and astringent. This soup is fragrant and tasty, fine for young and old, but people with a cold constitution should not have too much.
Community questions answered (selected)
- Q (Mrs Fung): I have a cold-type cough, coughing so much at night I cannot sleep — is this soup not suitable for me? Bro Niu: This soup is better for a hot-type cough. For a cold cough, you can simmer 3 qian of perilla leaf (zi su ye) and 3 slices of ginger in a lean pork soup instead.
- Q (Claris): After a recent cold with a sore throat, now my mouth is swollen with ulcers and there is sticky phlegm in my throat — it feels very “heaty.” What food therapy can help? Bro Niu: This may be lingering wind-heat. You can simmer half a luo han guo (monk fruit), 4–5 pang da hai (Sterculia seeds), some dried pear slices and one piece of dried tangerine peel in 4 bowls of water down to 2 bowls, for 2–3 doses. Hold off on fried, dry, fragrant foods and keep meals light.
Published August 3, 2024 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
