The Must-Hrink Soup for the Hottest Days of Summer! Replenish Fluids, Relieve Constipation—Especially for Those with Dry Mouth and Heatiness

During the scorching "Dog Days" of summer, ancient wisdom advises us to "nourish yang in spring and summer." But under this relentless heatwave, blindly boosting yang energy isn’t the answer—it’s all about the right approach. A bowl of warm, soothing soup is nature’s perfect remedy! It gently replenishes fluids lost through sweat, clears heat, dispels dampness, lubricates the intestines, and soothes the stomach and spleen, which are often unsettled by the summer heat. Today, I’m sharing three "magic soups" that are staples in my kitchen during this season, specially designed to tackle all kinds of summer discomforts!

1. Red Amaranth, Mushroom, and Egg Soup: Boost Blood and Ease Digestion

Ingredients (serves 2–3):

• 1 bunch fresh red amaranth (about 250g)

• 1 small pack each of crab-flavored mushrooms and white beech mushrooms (about 150g total)

• 2 eggs

• 2 slices ginger

• 1 garlic clove (lightly crushed)

• Salt and sesame oil to taste

Instructions:

1. Trim the tough stems from the amaranth, wash thoroughly, and cut into sections (tender stems can be kept). Remove the mushroom stems, rinse lightly, and drain. Beat the eggs in a bowl.

2. Heat a little oil in a pot. Add the ginger and garlic, stir-fry until fragrant, then add the mushrooms. Cook over medium heat until softened and slightly releasing moisture.

3. Pour in enough hot water (about 800ml–1000ml) and bring to a boil. While the broth is boiling, slowly drizzle in the beaten eggs. Once the eggs begin to set, gently stir with chopsticks to create ribbons.

4. Immediately add the amaranth, pressing it into the soup with chopsticks. Blanch for about 1 minute until the leaves wilt and the broth turns a vibrant red. Turn off the heat. Season with salt and a few drops of sesame oil, then stir well.

This soup is tailor-made for those suffering from heat-induced dryness and constipation! Red amaranth is rich in iron and dietary fiber, acting as a natural "intestinal lubricant." Combined with the fiber-packed mushrooms, each bowl feels like a gentle spa treatment for your gut. The beautiful purple-red broth is visually cooling, and its subtly sweet, refreshing taste makes it perfect for those who feel drained, dehydrated, or slightly backed up.

2. Soybean, Shrimp, and Winter Melon Soup: Banish Dampness and Bloating

Ingredients (serves 2–3):

• 1 wedge winter melon (about 500g)

• Small handful dried soybeans (about 50g, soaked for 2 hours)

• 100g fresh shrimp (or a pinch of dried shrimp for umami)

• 3 slices ginger

• ½ tbsp cooking wine

• Salt and white pepper to taste

Instructions:

1. Drain the soaked soybeans. Peel and seed the winter melon, then cut into thick slices or chunks (thicker pieces hold up better). Marinate the shrimp with a little cooking wine and salt (to remove any fishy taste). If using dried shrimp, rinse lightly.

2. In a pot, combine the soybeans, ginger, and about 1200ml water. Bring to a boil, then reduce to a simmer. Cover and cook for about 30 minutes until the soybeans are tender.

3. Add the winter melon and continue cooking for 10–15 minutes until translucent and easily pierced with a chopstick.

4. Toss in the shrimp (or dried shrimp) and cook for another 2–3 minutes until the shrimp turn pink and curl. Season with salt and white pepper, then serve.

This soup is the ultimate "dampness-fighting duo"! Winter melon, nature’s diuretic, excels at clearing heat and expelling excess water. Soybeans strengthen the spleen, replenish qi, and provide high-quality protein while aiding the body in metabolizing dampness. The shrimp not only enhance the flavor but also add a boost of lean protein.

3. Lotus Root, Barley, and Pork Rib Soup: Gentle Hydration for Sensitive Stomachs

Ingredients (serves 3–4):

• 200g fresh lotus root stems (or 1 small section tender lotus root)

• 1 carrot

• 30g raw barley (pre-soaked for 1 hour)

• 300g pork ribs or soup bones

• 3 slices ginger

• 1 tbsp cooking wine

• Salt to taste

Instructions:

1. Blanch the ribs in cold water with ginger and cooking wine. Bring to a boil, skim off any foam, then rinse the ribs clean.

2. Drain the barley. Wash the lotus root stems and cut diagonally (or peel and cube the lotus root). Peel and cube the carrot.

3. In a clean pot, combine the ribs, barley, ginger, and about 1500ml–1800ml water. Bring to a boil, then simmer covered for 1 hour.

4. Add the lotus root and carrot, continuing to simmer for 30–40 minutes until all ingredients are tender. Season with salt. For a lighter taste, skim off excess surface oil.

This soup is a "gentle guardian" against dryness and constipation! Lotus root (or stems) generates fluids, cools the blood, and is packed with fiber. Barley is renowned for strengthening the spleen and dispelling dampness, while carrots add vitamins and the ribs provide nourishing warmth. Ideal for those with dry mouths, internal heat, or sensitive stomachs who can’t handle overly cooling foods. The subtly sweet broth works its magic quietly but effectively.

When the summer heat leaves you parched, instead of shocking your system with ice-cold drinks, take a moment to simmer one of these comforting soups. The soothing warmth, the gentle sweat that follows, the profound relief—it’s proof that even the fiercest summer days can be endured with a little wisdom and care.

(Note: The original text was expanded to meet the 800-word requirement while maintaining its essence and readability.)