Recipe: Burdock Papaya Carrot Corn Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1.5 – 2 lbs of lean pork
  • 1 medium sized papaya (about 2 lbs)
  • 1 large burdock root (about 1 lb)
  • 2 ears of fresh corn
  • 2 large carrots
  • 3 honey dates
  • ½″ of ginger, sliced
  • 15 cups of water
  • a pinch of salt
  1. Bring a medium pot of water to boil. In the meanwhile, rinse and cube your pork to 3″ pieces. Blanch the pork in the boiling water and set aside.
  2. Bring 15 cups of water to boil in a large pot. In the meanwhile, peel and slice the burdock to 2″ pieces. Set aside. Rinse the honey dates in cool water and set aside.
  3. When the large pot is boiling, add the ginger slices, pork cubes, burdock, and honey dates. Cover and boil on high heat until the water is bubbling again. Lower the heat and let simmer for 1 hour. Set the timer.
  4. In the meanwhile, peel and cut the carrots to 1.5″ slices. Set aside. Prepare the fresh corn by removing the husk and corn silk. Rinse and cut the corn to 3 or 4 sections. Set aside. Prepare the papaya by cutting it in half lengthwise. Scoop out the seeds. Cut lengthwise again once or twice on each half (depends on how big the papaya is). Then cut the papaya crosswise to 1.5″ chucks. Set aside.
  5. When the 1 hour of simmering is up, add all remaining ingredients to the pot. Cover and boil on high heat for about 10 minutes. Then lower the heat again and let simmer for 2 hours. Set the timer. When ready, sprinkle a pinch of salt to taste and serve.
Recipe by Chinese Soup Pot at