Mung Bean, Kelp and Old Duck Soup

Main Ingredients

• Old duck(or water duck) half (approx. 600-700g)
• Mung beans 80g
• Kelp knots 150g
• Fresh ginger 6-8 slices
• Dried tangerine peel (Chenpi) 1 small strip
• White peppercorns 10-15 grains
• Cooking wine 1 tbsp
• Salt to taste
• Water approx. 2.5-3L

Steps

1. Cut the duck into pieces, remove the tail and excess skin fat. Soak in water for over 1 hour, changing the water 2-3 times. Rinse mung beans and soak for 1-2 hours. Untie kelp knots, rinse thoroughly under running water to remove sand, then re-tie or cut into pieces. Slice ginger. Soak Chenpi in warm water until soft, then scrape off the white pith to reduce bitterness.

   

2. Place duck pieces in a pot with cold water, add 2-3 slices of ginger and cooking wine. Bring to a boil, skimming off foam. Boil for 3-5 minutes, then remove, rinse with warm water, and drain.

   

3. Place the blanched duck, soaked mung beans, ginger slices, Chenpi, and peppercorns into a clay pot. Add water (approx. 2.5-3L). Bring to a boil over high heat, skim off any foam that rises, then reduce to low heat, cover, and simmer for 1.5-2 hours until the duck is tender.

   

4. Add the prepared kelp and continue simmering for 30-40 minutes until the kelp is soft.

   

5. Add salt 10 minutes before serving. Stir well and serve hot.

   

TCM Notes

Heat-clearing, detoxifying & summer-relief (core benefit): Mung beans, cool in nature, clear heat, relieve thirst, and promote diuresis – keeping the skin on enhances the effect. Kelp, cold in nature, softens hardness, resolves phlegm, and reduces edema. Duck, also cool in nature, nourishes yin, clears heat, and benefits the stomach. Together, they form a "heat-clearing trio." Diuretic, edema-reducing & lipid-modulating: Kelp promotes cholesterol excretion and inhibits absorption, supporting weight management. Mung beans also promote diuresis. Duck benefits fluid metabolism. Iodine & mineral supplementation: Kelp is rich in iodine, supporting thyroid function (but should be limited in hyperthyroidism or iodine-restricted diets). Mung beans provide B vitamins and potassium to replace electrolytes lost through sweat. Duck provides high-quality protein and heme iron. Qi-regulating & cold-balancing (Chenpi and ginger's role): Since mung beans, kelp, and duck are all cold-natured, Chenpi regulates qi and strengthens the spleen, while ginger warms the centre – they neutralise the cold nature and remove gamey flavours, making the soup more balanced.

Suitable for：Those suffering from summer heat, thirst, or poor urination Those with heat-induced restlessness, irritability, or poor sleep Those with skin heat conditions like boils or sores Anyone needing daily summer heat prevention Those on a calorie-controlled diet (remove duck skin to reduce fat) Those with edema or poor urination

Not suitable for：Those with spleen-stomach deficiency-cold or diarrhea (Avoid or use with extreme caution!): This soup is strongly cooling – those with weak digestion or loose stools should not drink it, as it will worsen cold-deficiency symptoms. If consuming, double the ginger and Chenpi, and drink only a small amount of clear broth. Those with acute wind-cold colds (Avoid!): Symptoms include chills, fever, and thin white phlegm – cooling soups trap pathogens and worsen the condition. Those with hyperthyroidism or iodine-restricted diets (Use with caution!): Kelp is rich in iodine – limit or avoid. Pregnant women (Use with caution): Mung beans and kelp are both cold-natured – consume only under medical guidance. Those with cold constitution or cold extremities (Use with caution) Those allergic to kelp, mung beans, or duck (rare).