Can Kudzu root be used to make soup?

Generally speaking, kudzu root (Pueraria lobata) can be used for making soup. The detailed explanation is as follows:

Kudzu root is rich in isoflavones, dietary fiber, B-complex vitamins, vitamin C, and minerals. When used in soup, its nutrients can work synergistically with those from meat and medicinal herbs, enhancing the nourishing effects. The polysaccharide components in kudzu root are more easily extracted during prolonged cooking, which can help boost immunity and is suitable for individuals recovering from weakness.

The natural starch content in kudzu root can thicken the soup, resulting in a richer texture and helping to counteract the greasiness of meats, thereby enhancing the overall flavor. Its cool nature and sweet, acrid taste can balance the heat properties of warming ingredients such as lamb or chicken, making it suitable for heat-clearing purposes in summer or for individuals prone to heatiness (internal heat), such as those experiencing sore throat and heatiness.

However, please note that kudzu root's cooling nature may exacerbate symptoms of cold syndromes. It is recommended to combine it with warming ingredients such as ginger and red dates to neutralize its effects or to reduce the quantity used. Due to its potential blood pressure-lowering and blood sugar-lowering effects, kudzu root should be avoided by individuals with related conditions. Additionally, kudzu root contains estrogen-like compounds that may interfere with the endocrine system; therefore, it should be used cautiously under medical supervision. When using kudzu root for soup preparation, ensure the appropriate type of kudzu root suitable for soups is selected, and follow correct cooking methods and dosage guidelines. Certain populations should exercise caution or avoid consumption altogether.