Lily Bulb, Mung Bean & Chinese Yam Thick Soup

Main Ingredients

• Dried lily bulb 30g
• Mung beans 100g
• Chinese yam 200g
• Rock sugar to taste
• Water 1000-1200ml
• Lotus root starch or cornstarch 1-2 tbsp

Steps

1. Rinse 100g of mung beans, remove any bad beans, and soak in water for 2-4 hours (or overnight) until expanded. Drain and set aside. Soak 30g of dried lily bulb in water for 1-2 hours until soft. Remove impurities, rinse, and drain. If using 100g of fresh lily bulb, separate the petals and rinse. Wear gloves to peel 200g of Chinese yam (to prevent skin irritation from the mucilage). Cut into 2-3cm roll-cut chunks. Immediately place in clean water to prevent oxidation.

   

2. Place the soaked mung beans in a pot with about 1000-1200ml of water. Bring to a boil over high heat, then reduce to low heat, cover with a small gap, and simmer for 30-40 minutes until the beans bloom and the broth turns light green.

   

3. Remove the lily bulb and yam from the water and add to the pot. Continue simmering over low heat for 20-30 minutes until the yam is tender, the lily bulb is translucent, and the soup thickens.

   

4. For a thicker consistency, mix 1-2 tbsp of lotus root starch or cornstarch with a little cold water, slowly pour into the pot while stirring, and cook until the soup is thick and smooth.

   

5. Add rock sugar to taste and stir until fully dissolved. Turn off the heat. Serve warm or chilled. 1-2 times daily, about 1 bowl (200-300ml) per serving. Healthy individuals should consume 2-3 times per week.

   

TCM Notes

Lily Bulb (Baihe): Contains approximately 6.7g protein, 77.8g carbohydrates, and 1.7g dietary fiber per 100g of dried lily bulb. Rich in alkaloids such as colchicine, B vitamins, vitamin C, and minerals including calcium, phosphorus, and iron. Known for nourishing yin, moistening the lungs, and calming the mind. Modern research shows anti-tussive, anti-asthmatic, sedative, and anti-fatigue effects. Mung Beans: Contain approximately 21.6g protein, 62g carbohydrates, and 6.4g dietary fiber per 100g. Rich in B vitamins, potassium, magnesium, calcium, and iron. Known for clearing heat, detoxifying, relieving summer heat, promoting diuresis, and quenching thirst. The polysaccharides in mung beans help lower blood lipids and have liver-protective effects. Chinese Yam: Contains approximately 1.9g protein, 12.4g carbohydrates, and 0.8g dietary fiber per 100g. Rich in mucilage protein, amylase, polyphenol oxidase, saponins, vitamin C, and minerals including potassium and magnesium. Known for strengthening the spleen, benefiting the stomach, nourishing the kidneys, and boosting qi. Mucilage protein protects the gastric mucosa, and amylase aids starch digestion. Synergistic Effect: Mung beans clear summer heat; lily bulb moistens the lungs and calms the mind; Chinese yam strengthens the spleen and nourishes the stomach. One clears, one moistens, one tonifies—clearing without harming the body, moistening without being cloying, and tonifying without causing stagnation. Total approx. 300-400 kcal (unsweetened), primarily carbohydrates—a low-fat, high-fiber soup that clears heat, moistens the lungs, and strengthens the spleen.

Suitable for：Those with summer heat, thirst, dry mouth, and scanty dark urine Those with lung-heat cough, dry cough with little phlegm, and dry throat Those with insomnia, excessive dreaming, restlessness, and irritability Those with weak spleen, poor appetite, indigestion, and loose stools Those with hypertension and hyperlipidemia (adjunctive support) Those needing to clear summer heat, moisten the lungs, and strengthen the spleen General population for summer wellness

Not suitable for：Those with Spleen-Stomach Cold Deficiency – mung beans and lily bulb are cooling in nature; those with cold intolerance, easy diarrhea, or abdominal cold pain should not consume much. Add 2-3 slices of ginger or 3-5 red dates to balance the cold nature. Those with wind-cold cough – lily bulb moistens the lungs but is cooling; may worsen symptoms such as white thin phlegm, chills, and runny nose. Pregnant women – mung beans are cold and lily bulb is cooling; avoid large amounts. Consult a doctor before consuming. Women during menstruation – mung beans and lily bulb are cooling; excessive consumption may worsen menstrual discomfort or dysmenorrhea. Those with diarrhea or loose stools – mung beans and lily bulb are high in fiber and cooling, which may worsen diarrhea. Acute gout / hyperuricemia patients – mung beans have moderate purine content; purines dissolve into the soup. Avoid during acute flare-ups; during remission, consume sparingly and discard the broth. Diabetes patients – omit rock sugar and control mung bean and yam portions, reducing staple food accordingly. Those with renal insufficiency – mung beans are high in potassium; portion size must be under medical guidance. Those taking Chinese or Western medication – mung beans have detoxifying effects and may reduce drug efficacy; avoid within 1-2 hours of taking medication. Those allergic to lily bulb, mung beans, or Chinese yam. Those with sensitive skin to yam – wear gloves when handling yam to avoid skin irritation from the mucilage.