Kudzu Root Soup (粉葛汤）

One of my favourite soups is Kudzu Root Soup (粉葛汤). I cook it with corn, water chestnut, red dates and sometimes carrots, giving it a gentle, natural sweetness. Fen ge can be tricky, the skin is tough and it’s hard to cut, but it’s worth it. This soup is light, comforting, and kid-friendly.

Ingredients:

• 500g kudzu root
• 300g pork bones
• 1 white corn
• 10 water chestnut
• 5 red dates
• 1 carrot (optional)
• 2L water

Steps:

1. Parboil the soup bones , then rinse clean.
2. Remove kudzu root skin and cut into big chunks, soak in water to remove starch while preparing other ingredients.
3. Remove water chestnut skin and soak in water to prevent browning.
4. Cut white corn into big pieces.
5. In a pot, add the kudzu root, corn, red dates, and water chestnuts. Pour in water.
6. On stove: Bring to a boil, then reduce to a simmer. Cook for 1–1.5 hours until all ingredients are tender.

Kitchen Tools I Used:
Electric claypot cooker (5L)
Non-toxic cutting board
Stainless steel mixing bowl + strainer
Glass measuring cup