Chinese Yam, Pork Rib & Mung Bean Soup

Main Ingredients

• Pork ribs 500g
• Mung beans 100g
• Chinese yam 300g
• Fresh ginger 3-5 slices
• Dried tangerine peel 1 small piece
• Red dates 3-5 pieces
• Water 2000-2500ml
• Salt to taste
• Cooking wine 1 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. Cut 500g of pork ribs into small sections. Place in a pot with cold water, add 2-3 slices of ginger and 1 tbsp of cooking wine. Bring to a boil, skim off all foam, boil for 3-5 minutes, remove, rinse with warm water, and drain. Wear gloves to peel 300g 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 blanched ribs, soaked mung beans, remaining ginger slices, tangerine peel (optional), and red dates (optional) into a clay pot or soup pot. Add about 2000-2500ml of water. Bring to a boil over high heat, then reduce to low heat, cover with a small gap, and simmer for 60-80 minutes until the ribs are tender and the mung beans bloom.

   

3. Remove the yam from the water and add to the pot. Continue simmering over low heat for 20-30 minutes until the yam is tender and easily pierced with a fork.

   

4. Add salt to taste (add salt only at the end—adding it early toughens the ribs). Gently stir. Turn off the heat and serve warm. Once daily, about 1 bowl (250-300ml) per serving. Healthy individuals should consume 2-3 times per week. Those with hyperlipidemia should skim off surface fat before consuming.

   

TCM Notes

Pork Ribs: Contain approximately 15-20g protein and 12-20g fat per 100g. Rich in calcium, phosphorus, iron, and B vitamins. Known for nourishing yin, moistening dryness, tonifying the middle, boosting qi, and strengthening sinews and bones. The collagen and calcium in ribs support bone health. Purine content is approximately 75-150mg per 100g—a moderate-to-high purine ingredient. 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. Modern research shows lipid-lowering, liver-protective, and anti-allergic 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: Pork ribs tonify deficiency and strengthen bones; mung beans clear heat and relieve summer heat; Chinese yam strengthen the spleen and nourish the stomach. One tonifies, one clears, one nourishes—tonifying without being greasy, clearing without harming the body, and nourishing without causing stagnation. Total approx. 350-450 kcal (lower after skimming fat), 25-30g protein—a high-protein, moderate-carbohydrate heat-clearing and nourishing soup.

Suitable for：Those with summer heat, thirst, dry mouth, and scanty dark urine Those with weak spleen, poor appetite, indigestion, and loose stools Children, teenagers, and middle-aged/elderly individuals needing calcium Those with weak constitution or in post-illness recovery needing nutrition Those with hypertension and hyperlipidemia (consume适量 after skimming fat) General population for summer heat relief and daily wellness

Not suitable for：Acute gout / hyperuricemia patients – pork ribs are moderate-to-high in purine, and mung beans have moderate purine; purines dissolve into the soup. Absolutely avoid during acute flare-ups; during remission, eat a small amount of meat and beans but discard the broth. Those with Spleen-Stomach Cold Deficiency – mung beans are cold in nature; those with cold intolerance, easy diarrhea, or abdominal cold pain should not consume much. Add 3-5 slices of ginger, 1 small piece of tangerine peel, or 3-5 red dates to balance the cold nature. Those with diarrhea or loose stools – mung beans are cold and high in fiber, which may worsen diarrhea. Pregnant women – mung beans are cold in nature; avoid large amounts. Consult a doctor before consuming. Women during menstruation – mung beans are cooling; excessive consumption may worsen menstrual discomfort or dysmenorrhea. Diabetes and blood sugar abnormality – omit sugar and control mung bean and yam portions, reducing staple food accordingly. Hyperlipidemia and high cholesterol – skim off surface fat before consuming and control rib portion. Those with renal insufficiency – pork ribs contain protein and 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 pork ribs, mung beans, or Chinese yam. Those with sensitive skin to yam – wear gloves when handling yam to avoid skin irritation from the mucilage.