Recipe: Longan and Dried Figs Pork Soup with Chinese Yam
Recipe type: Soup, Dessert Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
This is a light and sweet comforting soup that is perfect for the Autumn season. This recipe is gluten free. A vegetarian version of this soup can be made by skipping the pork ingredient in this recipe.
  • 10 oz of fresh longan (about 28 pieces)
  • 2 dried white figs (about 0.8 oz)
  • 4 slices of dried Chinese Yam (about 0.5 oz)
  • 1.5 lbs of lean pork, marinated with salt
  • 2 tsp of sweet almonds (about 4 grams)
  • 2 tsp of bitter almonds (about 4 grams)
  • 10 cups of water
  • some salt for seasoning
  1. Prepare a small pot of hot water to blanch the pork. While water is boiling, cut the marinated pork to ¼" thin slices. Blanch the meat and set aside.
  2. Boil 10 cups of water in a large soup pot. Meanwhile, rinse all ingredients. Peel and pit the fresh longan by pinching the top of each longan to crack open. Tear the longan flesh in half with your fingers and pull out the inner black pit. See the Longan ingredients page for details.
  3. When the soup water boils, add all ingredients and cook on high heat for about 15 minutes or until it boils. Reduce the heat to Low and simmer for 1.5 hours.
  4. Taste and season the salt as necessary. Serve.
Recipe by Chinese Soup Pot at