Wild Kudzu Leaf, Carrot and Lean Pork Soup

Why people make this soup

When the weather turns cool and dry, many families in southern China reach for soups made with wild kudzu leaf. This gentle, warming brew is a go-to in Bro Niu’s household. Traditionally, wild kudzu leaf is prized for helping the body feel more comfortable during cold spells — supporting the stomach, clearing phlegm, and easing that nagging cough that lingers after a bout of wind-cold. Carrot and honey dates add natural sweetness, making the soup pleasant to drink for both children and adults. Wild kudzu leaf is available at Chinese or Asian grocers, or online.

Who it suits / who should be cautious

• Suits people experiencing cold-related coughs, bronchitis discomfort, fatigue from overwork, or aching lower back from sitting too long without exercise
• Suitable for most constitutions including those who are slightly weak; elders and young children can drink a smaller portion
• The soup is mild; no special cautions are noted by Bro Niu for the general healthy population

Why these ingredients (the food-therapy logic)

• Wild kudzu leaf (ye ge cai): Traditionally associated with dispelling wind-cold, supporting digestion, and clearing phlegm; Bro Niu notes it differs from watercress — where watercress clears lung heat, wild kudzu leaf is thought to nourish the lungs and release “bone heat” (a folk concept of deep-seated fatigue-heat)
• Carrot (hong luo bo): Adds gentle sweetness and nourishment; supports digestion
• Honey dates (mi zao): Natural sweetener that also moistens the throat and harmonises the other ingredients
• Lean pork: Provides protein and a savoury base without excessive fat

Ingredients (4 bowls)

Ingredient	Amount	Notes
Wild kudzu leaf (ye ge cai)	300 g	Remove roots; rinse and cut into sections
Carrot	1 medium	Peeled and cut into thick chunks
Honey dates (mi zao)	2 pieces	Whole
Lean pork	225 g	Sliced; blanch in boiling water first
Water	8 bowls (~1.6 L)	Reduce to 4 bowls during cooking

Method

1. Remove the roots from the wild kudzu leaf, rinse thoroughly, and cut into sections.
2. Peel the carrot and cut into thick chunks.
3. Slice the lean pork and blanch briefly in boiling water; drain and set aside.
4. Place all ingredients into a pot with 8 bowls of water.
5. Bring to a boil, then reduce heat and simmer for about 2 hours until the liquid reduces to roughly 4 bowls.
6. Serve the soup warm; drink the broth and eat a little of the solid ingredients.

Bro Niu’s tips

This soup has a naturally clean, sweet flavour with no bitter aftertaste. The whole family can enjoy it, and it is especially suited to cool, dry weather. Even those with a slightly weaker constitution can drink it comfortably. If wild kudzu leaf is unavailable, watercress can be substituted — but Bro Niu notes that watercress works more on clearing lung heat, so the effect will be somewhat different.

Community questions answered (selected)

• Q (nicoleieong): Can a baby over one year old drink this soup? Bro Niu: A small half-bowl is fine for a toddler around one year old. Because this is a wild vegetable, give the little one’s digestive system time to adjust; start with a small amount.

• Q (aki): If there is no wild kudzu leaf, can watercress be used instead? Bro Niu: You can switch to watercress for respiratory issues. Just bear in mind that watercress focuses on clearing lung heat, while wild kudzu leaf is more about moistening the lungs and releasing deep heat — the two have slightly different strengths.

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Published October 12, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.