Can Houttuynia cordata be used to make soup?

Generally speaking, Houttuynia cordata can be used to make soup, but attention should be paid to ingredient pairing and portion control to avoid affecting the taste or causing discomfort. Detailed analysis is as follows:

Houttuynia cordata contains volatile oils, houttuynin, and other components that give it a distinctive odor. When used in soup preparation, it can be combined with ingredients such as pork ribs or lean meat to neutralize the smell, making the soup more palatable. When used in moderation, it can add nutritional value to the soup. Due to its cold nature, it is suitable for consumption during hot and dry seasons and generally does not cause adverse reactions.

However, Houttuynia cordata has a unique aroma, and if excessive amounts are used in soup preparation, it may impart a noticeable fishy taste, affecting the flavor. Additionally, due to its cold nature, overconsumption might irritate the gastrointestinal tract, leading to discomfort such as bloating or diarrhea, especially for individuals with cold deficiency of the spleen and stomach. Consuming excessive amounts of Houttuynia cordata soup may exacerbate internal coldness; therefore, portion control is important.

When preparing Houttuynia cordata soup, it is recommended to use fresh Houttuynia cordata. After thoroughly washing, it should be cut into sections and cooked together with other ingredients. The cooking time should not be too long to avoid damaging active ingredients. In daily life, the amount of Houttuynia cordata added to soup can be adjusted according to personal taste preferences, and combined with various vegetables and meats to ensure dietary diversity, which better contributes to balanced nutrition.