Jute Leaf Soup (Ma-Yi Geng)
Jute Leaf Soup is a unique, traditional local delicacy from the Taichung and Changhua regions of Taiwan. By manually rubbing the jute leaves to remove their bitter juices and boiling them with sweet potatoes, pumpkin, okra, and baby sardines, the result is a silky, sweet, and refreshing dish. It is a traditional delight for cooling down during the hot summer.
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🍳 Cooking Flow
Remove the thick veins from the jute leaves, keeping only the tender leaves, and wash thoroughly. → Add salt and rub the jute leaves under running water to squeeze out the bitter, slimy sap; set aside. → Cut the sweet potato, pumpkin, and okra into pieces; wash the dried baby sardines with rice wine and drain. → Bring water to a boil, add the baby sardines, sweet potato, pumpkin, and okra, then skim off any foam. → Add the prepared jute leaves and a pinch of edible lye, simmer for about 20 minutes, season, and thicken with a starch slurry before serving.
Cooking Steps
Brief Cooking Order
Remove the thick veins from the jute leaves, keeping only the tender leaves, and wash thoroughly. → Add salt and rub the jute leaves under running water to squeeze out the bitter, slimy sap; set aside. → Cut the sweet potato, pumpkin, and okra into pieces; wash the dried baby sardines with rice wine and drain. → Bring water to a boil, add the baby sardines, sweet potato, pumpkin, and okra, then skim off any foam. → Add the prepared jute leaves and a pinch of edible lye, simmer for about 20 minutes, season, and thicken with a starch slurry before serving.
Introduction
Jute Leaf Soup is a unique, traditional local delicacy from the Taichung and Changhua regions of Taiwan. By manually rubbing the jute leaves to remove their bitter juices and boiling them with sweet potatoes, pumpkin, okra, and baby sardines, the result is a silky, sweet, and refreshing dish. It is a traditional delight for cooling down during the hot summer.
Step 1
Prepare jute leaves: Fold the jute leaves, tear along the thick veins to remove the tough stems and fibrous parts, keeping only the tender leaf portion.
Step 2
Wash jute leaves: Place the prepared tender leaves in water, rinse gently, and drain.
Step 3
Rub to remove bitterness: Place the jute leaves in a bamboo sieve (or colander), sprinkle with salt, and rub vigorously under running water to release the green bitter juice and slime. Once the leaves become soft and thin, squeeze out excess water and set aside.
Step 4
Prepare ingredients: Peel sweet potato and cut into thick rounds; deseed and cut pumpkin into chunks; slice okra into small segments; soak dried baby sardines in water with a little rice wine to remove odors, then drain and rinse with fresh water.
Step 5
Cook ingredients: Bring a pot of water to a boil, add the cleaned baby sardines, pumpkin chunks, sweet potato slices, and okra. Skim off any surface foam once it boils.
Ingredients List
Important Notes
The coarse leaf veins of jute have a tough texture; they must be manually and carefully removed to achieve a melt-in-the-mouth consistency. 💡
Rubbing the jute leaves with salt under running water is a key step to thoroughly remove the bitter juice and astringent taste. ⚠️
Adding a trace amount of edible lye prevents the chlorophyll from oxidizing and turning yellow, giving the soup a vibrant, emerald-green color; this can be omitted if color is not a concern. ✨
Adding okra provides a natural, silky thick texture, and the natural sweetness from the sweet potato and pumpkin perfectly balances the subtle bitterness. 🍴
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