Soups
American Ginseng, Dendrobium and Old Cucumber Soup
Traditionally restores qi, promotes fluids and clears lingering heat after a cold
Why people make this soup
In peak flu season more people are catching colds, and right after one clears, some still feel depleted — short of breath, restless and tired with a low-grade warmth, lingering phlegm and cough, depleted fluids and a dry throat. At this stage a heavy, rich tonic soup is too much for a recovering stomach. Better to choose a soup that gently restores the qi, promotes fluids, supports the spleen, clears damp and clears lingering heat — which is exactly what this one is built to do.
Who it suits / who should be cautious
- Suits people just over a cold who feel depleted — tired, with a dry throat, lingering cough or low-grade warmth.
- A gentle restorative soup; if symptoms persist or worsen, please see a doctor.
Why these ingredients (the food-therapy logic)
- American ginseng (hua qi shen): Traditionally restores qi, nourishes yin, clears heat and promotes fluids.
- Fresh dendrobium (xian shi hu): Traditionally nourishes yin, clears heat and moistens the lungs to promote fluids.
- Old cucumber (lao huang gua): Traditionally clears heat and resolves toxins.
- Rice bean, hyacinth bean, coix (chi xiao dou, bian dou, yi mi): Traditionally strengthen the resolving of damp and the clearing of heat.
- Dried scallop and honey dates: Add savour and balance the cooling tendency of the other ingredients.
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| American ginseng slices | 1 tbsp | added at the end |
| Fresh dendrobium | 5 qian | rinsed, cut into segments |
| Old cucumber | 1 | skin on, washed, seeded, cut |
| Rice bean | ~38 g | soaked, rinsed |
| Stir-fried hyacinth bean | ~38 g | soaked, rinsed |
| Raw coix seed | ~38 g | soaked, rinsed |
| Honey dates | 2 | |
| Dried scallop | 4–5 | soaked, rinsed |
Method
- Rinse the fresh dendrobium and cut into segments. Soak and rinse the rice bean, hyacinth bean, coix and scallop separately. Wash the old cucumber (skin on), halve, seed and cut into chunks.
- Put everything except the ginseng slices into 9 bowls of water and simmer about 2 hours until reduced to 4–5 bowls.
- Add the ginseng slices, turn off the heat and steep 5–7 minutes. Serve.
Bro Niu’s tips
American ginseng contains volatile oils and should not be cooked long, so it is best added at the very end — this keeps its qi-restoring, fluid-promoting quality at its strongest.
Community questions answered (selected)
- Q (Hellos): I’m in a Western country with no dendrobium available — what can I use instead? Bro Niu: If you have no dendrobium, just add another 2 qian of American ginseng slices.
- Q (anonymous reader): What’s the difference between perilla leaf and dragon’s-tongue leaf, since both ease a cough — which suits children? Bro Niu: Dragon’s-tongue leaf is mild and works for both cold and hot coughs; perilla leaf is better for a cold-type cough. Since you often can’t tell which type a child has, dragon’s-tongue leaf is the safer choice.
- Q (anonymous reader): This weather, what herbal soup suits a child? Bro Niu: You can make a tai zi shen, Chinese yam, goji and red date pork-shin soup — the whole family can drink it; it helps boost qi, support the spleen and nourish qi and blood. Tai zi shen suits children best and won’t be heaty.
Published December 29, 2023 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
