Soups
American Ginseng, Sand Ginseng, Solomon's Seal and Lily Bulb Soup
traditionally used to nourish yin, support throat comfort, and ease dry cough from late nights or overwork
Why people make this soup
If your job keeps you up past midnight — whether you are a nurse, a chef, a new parent, or someone burning the midnight oil at a desk — your body quietly pays a toll. Cantonese food therapy has a name for the pattern that emerges: “yin deficiency with rising fire” — a state where the deep, cooling, moistening reserves of the body gradually deplete, leaving behind a residual dryness that shows up as a scratchy throat on waking, a dry cough that seems to come from nowhere, restlessness, and fatigue. This soup is built specifically for that pattern. American ginseng is one of the most valued yin-supporting ingredients in the Chinese tradition — cooler and less stimulating than Korean or Chinese red ginseng — and it pairs beautifully with sand ginseng, Solomon’s seal, and lily bulb to form a gentle, deeply moistening brew that many people find genuinely soothing after a week of poor sleep.
Who it suits / who should be cautious
- Suitable for adults who regularly stay up late, work night shifts, or experience persistent dry throat and dry cough
- Can be made as a sweet soup (add rock sugar) or a savoury one (add pork shin / lean pork)
- Safe for most adults; children can have a half bowl occasionally
- Avoid during active colds or flu, especially if there is fever — yin-nourishing herbs should not be used while the body is fighting an active pathogen
- American ginseng has a gentle energising effect — best consumed in the morning or at lunchtime; late-evening drinking may affect sleep quality in sensitive individuals
Why these ingredients (the food-therapy logic)
- American ginseng (xi yang shen): Cool in nature and sweet. Unlike red ginseng, American ginseng supports qi without adding heat — particularly valued for generating fluids and reducing dryness. Contains a high concentration of volatile aromatic compounds, which is why it is added only in the last 5 minutes of cooking to preserve its potency.
- Sand ginseng (sha shen): Sweet and slightly cool. Traditionally used to nourish lung yin, clear lung heat, and ease dry cough.
- Solomon’s seal (yu zhu): Sweet and slightly cool. Tonifies yin and generates fluids, classically used for thirst, dry skin, and dry cough. Also associated with supporting heart function in traditional practice.
- Dried lily bulb (bai he): Slightly cool and sweet. Calms the spirit, clears heart heat, and moistens the lungs. A classic ingredient for restless sleep and dry cough.
- South jujube (nan zao): Sweet and nourishing. Tonifies blood and moderates the slightly cooling nature of the other herbs, making the overall formula balanced.
- Dried tangerine peel (chen pi): Adds warmth and regulates qi to prevent the soup from becoming too cold or cloying.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| American ginseng slices | 12 g (3 qian) | Add in the LAST 5 minutes only |
| Sand ginseng (sha shen) | 20 g (5 qian) | Rinse and soak briefly |
| Solomon’s seal (yu zhu) | 15 g (4 qian) | Rinse and soak briefly |
| Dried lily bulb (bai he) | 40 g (1 liang) | Rinse |
| South jujube (nan zao) | 4 pieces | Rinse; red dates work too |
| Dried tangerine peel | 1 piece | Rinse; soak briefly to soften |
| Water | 6 bowls (~1.5 litres) |
Method
- Rinse and briefly soak all ingredients except the American ginseng.
- Place sand ginseng, Solomon’s seal, lily bulb, south jujube, and tangerine peel in a pot with 6 bowls of water.
- Bring to a boil, then reduce heat to a gentle simmer.
- Cook for 1 hour until the liquid reduces to about 4 bowls.
- In the final 5 minutes, add the American ginseng slices and simmer briefly.
- Strain and serve. Add rock sugar to taste for a sweet version, or add pork shin for a savoury soup.
Bro Niu’s tips
American ginseng contains volatile aromatic compounds that are easily destroyed by prolonged heat — adding it only at the end preserves its most beneficial qualities. If you have whole American ginseng (too hard to slice at home), you can braise it whole in a double boiler (dun guo) — the lower temperature inside the braising vessel, around 75°C, will not harm the active compounds. You can substitute red dates for south jujube with no problem. Avoid drinking this soup in the late evening if you are sensitive to ginseng’s gentle stimulating effect.
Community questions answered (selected)
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Q (reader): I’ve heard that you shouldn’t use sand ginseng, Solomon’s seal, or lily bulb when you have a cold. Why? Bro Niu: Because the body regulates how much it absorbs from nourishing herbs — but a cold pathogen absorbs nourishment without any regulation. Using tonifying herbs during a cold risks feeding the pathogen and making the illness harder to clear. Unless someone is extremely weak and the formula is prescribed by a practitioner, it’s best to wait until the cold is gone.
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Q (B): Will drinking American ginseng tea at night affect my sleep? Bro Niu: Morning or lunchtime is ideal for American ginseng, as it has a gentle energising quality. Some people find it does not affect sleep at all; others who already sleep poorly may notice an impact. Best to drink it earlier in the day.
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Q (reader): Can a 3-year-old child have this soup? Bro Niu: A 3-year-old can have half a bowl occasionally. If the child has lip redness or signs of dryness, it’s fine; if the child is otherwise well, there’s no need for this kind of herbal soup.
Published February 17, 2017 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
