Two-Ginseng, Solomon's Seal, and Fresh Lily Bulb Soup (Er Can Yu Zhu Xian Bai He Tang)

Why people make this soup

When work gets relentless, sleep becomes irregular, and the weather turns dry — the body starts showing the strain. A dry, scratchy throat that is worse at night, a thirst that water alone does not seem to quench, a sense of mild heat from within, or a persistent low-energy feeling despite sleeping: traditional Chinese food therapy labels this as “yin deficiency” — the body’s cooling, moistening reserves running low. This soup was a go-to for Nourilo during a particularly busy stretch of his own life, and it addresses that feeling head-on. American ginseng is the star of the show: unlike the warming ginsengs from Asia, American ginseng is cooling in nature, which makes it perfect for supplementing qi while simultaneously supporting yin and fluid production.

Together with Adenophora (which moistens the lungs and throat), Solomon’s Seal (which nourishes the stomach and skin), lily bulb (calming and lung-supporting), and figs (gently lubricating and sweet), this is a soup that soothes from the inside out.

Method

1. Rinse Adenophora, Solomon’s Seal, lily bulb (if dried), and figs. If using dried herbs, soak for 20–30 minutes and discard soaking water to remove any residual sulfur. If using fresh lily bulb, simply rinse the separated petals.
2. Place Adenophora, Solomon’s Seal, fresh or dried lily bulb, and figs into a pot with 1.8 L of water.
3. Bring to a boil, then reduce to a gentle simmer. Cook for approximately 1 hour, until reduced to about 900 ml.
4. Add the American ginseng slices in the final 5 minutes of cooking. Do not add them too early, as prolonged heat diminishes their more delicate properties.
5. Turn off heat and allow to steep for another 2–3 minutes.
6. Serve as a sweet broth (add a little rock sugar if desired) or as a savory soup by cooking with lean pork from the start.

Nourilo’s Tips

One practical tip from Nourilo: Solomon’s Seal (yu zhu) and Adenophora are among the herbs most likely to have been treated with sulfur to prevent insect damage during storage. If you notice an acidic or sour smell, soak them in several changes of water for a full hour before cooking. Even better, seek out sulfur-free (wu liu huang) varieties at reputable herb shops, or ask for sea Solomon’s Seal (hai yu zhu) which does not have the sulfur problem. This soup is a good staple to rotate through your family’s kitchen two to three times a week when the weather is dry — children can drink a small amount (half a bowl) a couple of times a week.