Papaya Soup

Difficulty Level: easy
Prep Time: 15 minutes
Cooking Time: 2 hours


  • 6 qts water
  • 1-2 lbs. pork butt shoulder
  • 2-3 smaller papayas or one larger papaya cut into pieces. (you can use the green papaya)
  • 1 inch piece of ginger in large slices
  • handful of peanuts (the amount can vary based on how much you like peanuts)
  • 3 or 4 dried jujubes for some added sweetness


  1. Rinse the jujubes well and soak for about 30 minutes
  2. Cut pork butt shoulder into cubes. I generally cut into 1 inch cubes. The cubes need not be perfect and can be cut into any size you prefer.
  3. Slice ginger.
  4. Peel the papaya, cut into halves, and scoop out the seeds. Then cut the papaya into pieces.


  1. Combine all ingredients, except the papaya, in a pot
  2. Bring to a boil
  3. Turn down the heat and simmer for an hour
  4. Add the papaya and simmer for another hour
  5. Serve

papaya soup
Notes, hints, and substitutions:

  • This recipe can be doubled.
  • Feel free to substitute pork for other meat. The idea is to cook the papaya in a meat broth. Others use fish, chicken, and beef. You can also mix two meats for a richer broth.
  • Jujubes are also sold as chinese dates. In place of jujubes, you can probably use other types of dried fruit that are used as a sweetener, such as dried plums (aka prunes).
  • You can use either ripe (yellow) or green papaya, or a mix. I prefer using both ripe and green papaya.
  • If you add in fresh mushrooms, add them in the last 30 minutes or so. Shitake and oyster mushrooms are both great additions to this soup.
  • Note: this dish is commonly served to nursing mothers. You might wish to avoid it if you are pregnant. I was told green papaya helps contract the uterus and lessen water retention after child birth. On the other hand, if you are nursing (or cooking for a nursing mother), you might wish to try this.
  • Another variation of Papaya Soup can be found at:

Broiled Asparagus

Tonight, we had the best asparagus I’ve ever tasted.  Here is the recipe.

1 bunch, thick asparagus
grapeseed or olive oil, to drizzle
sea salt, to sprinkle
fresh ground pepper, to taste
two cloves, diced garlic

1) Turn on broiler, set the rack at the second notch from the top.
2) Clean and snap off the bottoms of the spears where they turn from green to white. This removes the fiberous part.
3) Place the asparagus in a broiler pan. I use a cast iron griddle.
3) Drizzle olive or grapeseed oil over the top, sprinkle sea salt and the pepper.
4) Then brush the mixture over all the asparagus spears. Be sure to flip them over to get both sides.
5) Put in oven for fivce minutes.
6) Remove from the oven, flip the asparagus spears over, sprinkle on the garlic and rebrush the oil using oil in the pan.
7) Broil another ten minutes or so. You want the asparagus to blister and brown.