Adzuki Bean and Fuzzy Melon Soup: Traditional Summer Wellness Support

Introduction to Medicinal Diet

Red Bean and Hairy Gourd Summer-Heat Relieving Soup is a traditional culinary preparation originating from the Lingnan region, particularly popular in Guangdong, Guangxi, and Hainan. This soup uses red bean (Phaseolus calcaratus) and hairy gourd (Benincasa hispida var. chieh-qua) as core ingredients, supplemented with fresh ingredients such as pork bones or crucian carp, and simmered until the broth is clear, the taste is sweet and fresh, and the aroma of beans is rich. It is a valued choice for promoting comfort during hot weather. From the perspective of ingredient pairing, the combination of red bean and hairy gourd is thoughtful: the former is known for supporting water metabolism, while the latter is valued for promoting a cooling sensation. They complement each other, helping the body feel balanced without overwhelming the digestive system.

In Lingnan folk tradition, this soup has been passed down for over a hundred years. During the height of summer, nearly every household would simmer a pot to help the whole family comfortably endure the hot season. The Red Bean and Hairy Gourd Summer-Heat Relieving Soup (Phaseolus calcaratus [red bean] and Benincasa hispida var. chieh-qua [hairy gourd] soup) is not only a delicious broth but also embodies the Lingnan people’s health wisdom of “supporting seasonal wellness through food and herbal ingredients from the same source.” Modern nutritional studies have also confirmed that red beans are rich in dietary fiber and various minerals, while hairy gourd has an extremely high water content and is low in calories. The combination of these two ingredients is indeed suitable for consumption in high-temperature seasons, helping the body replenish fluids while soothing occasional discomfort caused by summer heat.

Medicinal Diet Efficacy

The primary functions of the Adzuki Bean (Vigna angularis) and Hairy Gourd (Benincasa hispida) Summerheat-Clearing Soup are to support the body’s natural cooling response and promote healthy fluid balance. During the hot and rainy summer, the human body often experiences a state of “external heat and internal dampness,” which may present as dry mouth, occasional restlessness, and reduced appetite. Adzuki Bean helps the body manage excess water and dampness by supporting normal urinary function, while Hairy Gourd directly contributes to a cooling sensation on the body’s exterior. Their synergistic action helps restore a comfortable and refreshed state. Regular consumption of this soup may help support the body during common summer discomforts such as feeling of heat and heaviness, occasional dizziness, and fatigue in the limbs.

In addition to supporting a cooling effect, this soup also assists in promoting healthy fluid regulation and encourages a healthy appetite. Adzuki bean (Vigna angularis) has long been a common food in traditional Chinese dietary practices for supporting normal urination and helping to reduce occasional puffiness, particularly mild lower limb puffiness associated with excess dampness. Meanwhile, hairy gourd (Benincasa hispida var. chieh‑qua) has a tender texture and bland flavor, making it easy to digest and absorb, and it gently nourishes stomach yin while supporting appetite. During the hot summer, many people experience reduced appetite due to heat. Drinking a bowl of adzuki bean and hairy gourd soup before a meal not only replenishes fluids and electrolytes but also helps awaken dormant taste buds, providing a solid foundation for normal eating thereafter.

The Ideal Choice for Summer Health Maintenance

From the perspective of traditional Chinese medicine (TCM) health preservation, summer corresponds to the Heart (Xin) among the five zang organs, and summer-heat qi most easily affects Heart yin, which may lead to feelings of irritability, occasional sleeplessness, and mouth discomfort. The Red Bean and Hairy Gourd Summer-Heat Clearing Soup (Hongdou Jiegua Qingshu Tang) can indirectly support heart function and help calm the spirit by supporting the body’s natural cooling and fluid balance. Moreover, this soup has a neutral and balanced nature, unlike some cold and cool ingredients that are excessively harsh. Even individuals with a deficient constitution can consume it in moderate amounts without experiencing adverse reactions such as digestive upset, making it a relatively safe daily summer dietary choice.

The Role of Traditional Chinese Medicine

Within the theoretical framework of Traditional Chinese Medicine (TCM), *Vigna umbellata* (rice bean) has a sweet and sour taste, a neutral to slightly cool nature, and enters the Heart (HT) and Small Intestine (SI) meridians. Its functions include promoting healthy urination to support fluid balance, and helping to clear heat and drain dampness. The *Compendium of Materia Medica* (Bencao Gangmu) records that rice bean can “support healthy water metabolism, promote urination, and help resolve heat-related concerns,” making it an essential herb for supporting Dampness-Heat patterns. *Benincasa hispida* var. *chieh-qua* (hairy gourd) has a sweet and bland taste, a slightly cold nature, and enters the Stomach (ST) and Bladder (BL) meridians. It is particularly valued for promoting a cooling sensation, supporting healthy urination, and nourishing the stomach while encouraging fluid production. When used together, one ingredient supports dampness drainage and the other supports cooling, forming a synergistic effect of “supporting both heat and dampness balance.” This combination may help the body manage disturbances caused by summerheat-dampness through multiple pathways.

From the perspective of formula composition, the Adzuki Bean and Hairy Gourd Summer-Heat Clearing Soup can be regarded as a streamlined “Support Cooling and Dampness Balance Formula”. In this formula, Adzuki Bean (Vigna umbellata) serves as the sovereign (Jun) herb, primarily responsible for supporting healthy water metabolism and guiding the dampness to be excreted through urination. Hairy Gourd (Benincasa hispida var. chieh-qua) acts as the minister (Chen) herb, responsible for supporting a cooling sensation, while also helping to generate fluids and soothe thirst. Additionally, if small amounts of Fresh Ginger (Zingiber officinale) and Tangerine Peel (Citri Reticulatae Pericarpium) are added, they serve an adjuvant (Zuo) role—Fresh Ginger warms the middle and supports digestive comfort, preventing Adzuki Bean and Hairy Gourd from being overly cool; Tangerine Peel supports healthy qi flow and fortifies the Spleen, helping to transport and transform dampness, thereby enhancing the overall effectiveness of the formula. This pattern of sovereign, minister, adjuvant, and messenger (Jun-Chen-Zuo-Shi) compatibility reflects the rigorous principle in TCM of “formulating preparations with method and using ingredients with care.”

The wisdom of the medicine-food homology

The charm of the summer heat-clearing soup made with Aduki Bean (Vigna angularis) and Hairy Gourd (Benincasa hispida var. chieh-qua) lies in its perfect integration of food and herbal traditions, preserving the delicious taste of the ingredients while fully utilizing the beneficial properties of the herbs. Both Aduki Bean and Hairy Gourd are listed as “homologous substances of food and herbal materials” by the National Health Commission, ensuring high safety and no toxic side effects, making them suitable for long-term consumption. This health concept of “embedding herbal support in food” is the essence of Chinese medicinal diet culture, allowing people to unknowingly support their constitution and promote overall wellness while enjoying delicious food.

Target Population

A soup made from Adzuki beans (Phaseolus calcaratus) and hairy gourd (Benincasa hispida var. chieh-qua) to support summer comfort is most suitable for the general population who experience pronounced summer heat and dampness, especially those working or active outdoors in high-temperature environments for extended periods. Such individuals are often exposed to intense sunlight; profuse sweating may affect fluid balance, while environmental factors can contribute to feelings of dizziness, fatigue, thirst, and occasional irritability. Regular consumption of this soup can promptly replenish fluids and electrolytes, help maintain the balance of water metabolism, and thus support the body’s natural resilience during hot seasons.

In addition, the following groups of people are particularly suitable for drinking Adzuki Bean (Semen Phaseoli Calcarati) and Hairy Gourd (Benincasa hispida var. chieh-qua) Summer Heat-Relieving Soup: firstly, those with a constitution prone to occasional puffiness, including women who experience mild eyelid or lower limb puffiness around the menstrual period; secondly, individuals with mild concerns related to blood pressure who also experience internal dampness—promoting healthy urination to support fluid balance may help maintain already healthy blood pressure levels; thirdly, children and the elderly who experience reduced appetite and occasional indigestion in summer—this soup is light and palatable, gently encouraging the secretion of digestive juices without increasing the gastrointestinal burden. For people living in humid and hot climates, this soup is an excellent choice for daily summer wellness.

Contraindicated Populations

Although the *Adzuki Bean and Hairy Gourd Summer-Heat Dispelling Soup* (Chixiaodou Jiegua Xiaoshu Tang) is relatively balanced in nature, it is not suitable for everyone to consume in large quantities. First, individuals with *Spleen and Stomach Deficiency Cold* (Pi Wei Xu Han) should use caution. Both adzuki bean (*Phaseolus calcaratus* / *Vigna angularis*) and hairy gourd (*Benincasa hispida* var. *chieh-qua*) are cool in nature. For those who already manifest symptoms of Spleen and Stomach Deficiency Cold, such as stomach cold with aversion to cold, loose stools, and cold extremities, excessive consumption may worsen these symptoms, leading to abdominal cold discomfort or loose bowels. If such individuals still wish to consume this soup, it is recommended to add an appropriate amount of fresh ginger (*Zingiber officinale* Roscoe, Ginger) and Chinese jujube (*Ziziphus jujuba* Mill., Red Date) to warm the Middle and harmonize the Stomach, thereby balancing the cool nature of the ingredients.

Secondly, pregnant women need to be particularly cautious when consuming this soup. *Vigna umbellata* (red bean) has a mild diuretic effect, while *Benincasa hispida* var. *chieh-gua* (hairy gourd) has a Cool nature. During the first and third trimesters, if the pregnant woman has a Cool constitution or a history of pregnancy complications, it is best to decide whether to consume it under the guidance of a healthcare professional. Additionally, patients with renal insufficiency accompanied by severe edema should not drink it casually, because the diuretic effect of *Vigna umbellata* (red bean) may interfere with the body’s electrolyte balance; dietary adjustments should be made under medical supervision. Finally, individuals allergic to *Vigna umbellata* (red bean) or *Benincasa hispida* var. *chieh-gua* (hairy gourd) should naturally avoid consumption to prevent allergic reactions.

Proportions of Ingredients in the Formula

Standard Formula and Ratio for Making Adzuki Bean and Hairy Melon Summer-Heat Clearing Soup:

Main Ingredients: Adzuki Bean (Phaseolus calcaratus) 50 g, Hairy Melon (Benincasa hispida var. chieh-qua) 500 g (approx. 1 medium-sized), Pork Bones 300 g (or Crucian Carp Carassius auratus 1 fish, approx. 300 g).

Supplementary Ingredients: Fresh Ginger 3 slices, Tangerine Peel (Citri Reticulatae Pericarpium) 3 g, Honeyed Jujube 2 pieces.

Seasoning: Salt to taste (recommended not exceeding 3 g per person).

If the goal is to enhance the cooling and fluid-balancing properties, add 30 g of Coix Seed (Semen Coicis); if the aim is to support digestive comfort and stomach nourishment, add 15 g of Poria (Poria cocos) and 20 g of Chinese Yam (Rhizoma Dioscoreae). Note that Adzuki Beans (Semen Phaseoli) should be soaked in clean water for 2–4 hours before cooking. This not only shortens the cooking time but also helps release their active components more effectively. As for Hairy Gourd (Benincasa hispida var. chieh-qua), avoid peeling too much—simply gently scrape off the surface fuzz and any tough outer skin. The skin is rich in dietary fiber and trace minerals.

Preparation Method

Step 1: Prepare the ingredients. Soak the Phaseoli Calcarati Semen (adzuki beans) in clean water for 2–4 hours in advance. Drain and set aside. Rinse the hairy gourd (Benincasa hispida var. chieh-qua) under clean water, gently scrape off the surface fuzz, and cut into 3–4 cm chunks. Wash the pork bones, place them in a pot with cold water, bring to a boil, skim off the foam, remove and rinse with warm water. If using crucian carp (Carassius carassius), clean the fish thoroughly, make a few shallow cuts on both sides, and pat dry with kitchen paper.

Step 2: Begin cooking. Place an earthenware pot or soup pot with approximately 2500 ml water (about 10 bowls of water). Add Vigna umbellata (adzuki bean), pork bones (or Carassius auratus, crucian carp), slices of Zingiber officinale (ginger), and Citrus reticulata (tangerine peel). Bring to a boil over high heat, then reduce to low heat and simmer slowly. If using pork bones, it is recommended to simmer them alone for 30 minutes before adding Benincasa hispida var. chieh-qua (hairy melon); if using crucian carp, first pan-fry the fish on both sides over low heat until slightly golden, then add hot water and the other ingredients to cook together.

Step 3: Add winter melon and complete the stewing. After simmering the soup on low heat for about 1 hour, add the winter melon chunks and honeyed dates. Continue to simmer on low heat for 30-40 minutes until the winter melon becomes translucent and tender, and the adzuki beans are fully bloomed (split open). Before turning off the heat, season with an appropriate amount of salt, stir well, and then serve. The entire stewing process takes about 1.5-2 hours, yielding approximately 1500-1800 ml (about 6-7 bowls) of broth, which serves 3-4 people.

Drinking Tips

1. The optimal time to consume this soup is during the morning and noon. In Traditional Chinese Medicine, the morning is when yang qi is rising. Drinking Adzuki Bean (Vigna umbellata) and Hairy Melon (Benincasa hispida var. chieh-qua) Summer-Heat Clearing Soup at this time can leverage the body’s own yang qi to better support water metabolism and promote a sense of lightness, assisting the body in expelling metabolic waste accumulated overnight. It is not advisable to drink too much after the afternoon and evening, as this may increase nocturnal urination and affect sleep quality.

2. This decoction should be consumed warm rather than cold. Although Red Bean and Hairy Gourd Summer-Heat Clearing Decoction itself supports a cooling effect, it is recommended to maintain a warm temperature when drinking, ideally at 40-50°C. Warm decoctions are better transformed and absorbed by the Spleen and Stomach, promoting the circulation of qi and blood, whereas cold decoctions may affect digestive comfort and even cause gastrointestinal spasms.

3. Continuous consumption should not exceed 7 days. The Summerheat-Clearing Soup of Adzuki Bean and Hairy Gourd (Chi Xiao Dou – Jie Gua) is a dietary preparation with a cool and dampness-supporting nature. While it may be taken in moderate amounts during the hot season, following the TCM principle of “stop when the condition is resolved” (zhong bing ji zhi), it is recommended to consume it for 5–7 consecutive days, then pause for 2–3 days to allow the body time to regulate and adapt. If signs of summerheat-dampness persist, the soup may be resumed after an interval.