Soups
Astragalus, Black Bean and Lamb Neck Soup
Traditionally used to warm the body and support qi and blood in cold weather
Why people make this soup
As the weather turns cool, friends who always feel the cold in their hands and feet love a warming lamb soup. Angelica (dang gui) pairs beautifully with lamb, but not everyone enjoys its strong medicinal smell. Bro Niu’s tidy solution is to build the soup on astragalus, goji, red dates, longan and black beans instead — just as nourishing and far more crowd-friendly. Traditionally it is used to warm the spleen and stomach and support qi and blood.
Who it suits / who should be cautious
- Suited to people who feel cold easily, with cold hands and feet, and those wanting a gentle warming, blood-and-qi-supporting soup in winter.
- Children may have a little, but not too often — it leans warming. Pregnant women can eat lamb, but if digestion is weak, do not overeat, especially the fattier lamb belly.
- If you tend to run hot, add a few water chestnuts to cool it down.
Why these ingredients (the food-therapy logic)
- Astragalus (bei qi): Traditionally used to support qi and strengthen the body.
- Black beans (hei dou): Associated with nourishing the kidneys and supporting fluid balance; dry-fried to bring out aroma.
- Longan and red dates (yuan rou, hong zao): Traditionally used to support blood and also tame the gamey note of lamb.
- Lamb neck (yang jing rou): A leaner, tender cut; warming and nourishing.
- Tangerine peel (chen pi): Helps “move qi” and lighten beany, heavy soups.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Astragalus (bei qi) | ~19 g | |
| Goji berries (gou qi zi) | ~15 g | |
| Longan flesh (yuan rou) | ~15 g | |
| Black beans (hei dou) | ~75 g | Dry-fry until fragrant |
| Lamb neck (yang jing rou) | ~300 g | Black-grass lamb has less gamey smell |
| Ginger | 2 slices | |
| Red dates (hong zao) | 6 | |
| Tangerine peel (chen pi) | 1 piece |
Method
- Blanch the lamb to remove scum.
- Dry-fry the black beans in a dry wok until fragrant.
- Rinse and soak the remaining ingredients.
- Combine everything in a pot with 8 bowls of water and simmer about 2 hours down to 4 bowls. Drink the soup and eat the solids.
Bro Niu’s tips
Adding longan and red dates reduces the gamey smell of lamb. If you fear it is too “heaty,” add a few water chestnuts to simmer along. Lamb neck is sold at frozen-lamb stalls or at beef stalls that carry fresh lamb.
Community questions answered (selected)
-
Q (Lilian): The old folks always say pregnant women cannot eat lamb — is that true? It is so cold out, I really want lamb soup. Bro Niu: Pregnant women can eat lamb. Just don’t overeat if your digestion is weak, especially the fattier lamb belly, which can feel heavy.
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Q (Apple): I feel the cold far more than others. I run cold but the moment I eat warming tonic foods I get a sore throat and breakouts. How can I eat lamb without that happening? Bro Niu: Lamb does ward off cold. When braising it, add water chestnuts and sugarcane and it won’t be so heaty. Braise it with bean-curd sticks and mushrooms — tasty and gentler on the throat. For soup, add Chinese yam, goji and polygonatum, which won’t be drying.
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Q (gloria duck): If I want to use angelica (dang gui), how should I put the soup together? Bro Niu: Use angelica ~11 g, 3–4 slices ginger, 6 red dates, longan ~11 g and about 450 g lamb, simmered together.
Published December 9, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
