Five-finger fig root, sweetcorn & pork bone soup
A Cantonese summer favourite that builds qi without heat; eat the soup meat with soy sauce and blanched choy sum.
- 2 hr 15 min
- Serves 3
- Simmer
- Easy
Why it suits you: Qi Deficiency means tiring easily and running short of breath, and Summer Solstice sweating drains qi further. Five-finger fig root tonifies qi without heating and sweetcorn strengthens digestion — a soup that restores energy without being heaty.
Method
Prep 15 min · Cook 120 min- 1Rinse the fig root and soak for 15 minutes. Cut the corn into chunks; peel the carrot and cut into pieces.
- 2Put the pork bones in cold water, bring to the boil for 5 minutes, then drain and rinse.
- 3Put everything except the choy sum into 2.5 litres of boiling water, boil hard for 15 minutes, then simmer gently for 1 hour 45 minutes. Skim off the fat, then add salt.
- 4Just before serving, blanch the choy sum for 1–2 minutes. Lift out the pork and corn to eat with soy sauce and rice; stop at 70% full.
Cautions
- Buy five-finger fig root from a reputable herbal shop — there have been poisonings where toxic heartbreak grass (gelsemium) was mixed in.
- Skip qi-tonic soups during a cold or fever.
Chef's tips
- In the morning, put everything in a slow cooker on low for 6–8 hours and the soup is ready when you get home.
The TCM view
Five-finger fig root is sweet and slightly warm; it strengthens the spleen and lungs, moves qi and drains damp, and is called 'southern astragalus' because it tonifies without stoking heat. Sweetcorn is sweet and neutral and settles digestion; pork bones are sweet, salty and neutral; carrot is sweet and neutral. Gentle and balanced — building qi while clearing summer damp.
