Astragalus Codonopsis Goji Soup

Why people make this soup

Flu seasons in Hong Kong can be intense — hospitals fill up, and even those who receive their flu vaccination can still get sick, because influenza strains shift and multiply. Beyond basic hygiene and vaccination, one practical approach is to keep the body in the strongest possible baseline state. This four-ingredient tonic has been a household favourite for exactly that. The combination of astragalus and codonopsis has been used for generations to replenish qi and energise the immune system’s cells. Goji berries and red dates round out the formula with blood nourishment and spleen support. The soup is deliberately flexible — you can add lean pork or quail for a savoury main, or a touch of rock sugar for a sweet version. Pregnant women and children can both enjoy it, making it one of those rare family soups that truly suits everyone at the table.

Optional additions

• For a savoury soup: add 1 quail or 150 g lean pork
• For a sweeter version: add a small piece of rock sugar
• To make it more moistening: add 15 g (15 g) ophiopogon root (mai dong) or dendrobium (shi hu)

Method

1. Rinse and briefly soak the astragalus and codonopsis.
2. Pit the red dates; rinse the goji berries.
3. Combine all ingredients in a pot with 2.4 L of water.
4. Bring to a boil, then reduce to a gentle simmer.
5. Cook for 1 hour 30 minutes until liquid reduces to about 1.2 L.
6. Add rock sugar if desired; stir until dissolved. Serve warm.
7. Can add quail or lean pork for a heartier soup — extend cooking time to 2 hours in that case.

Nourilo’s Tips

This soup pairs well with either sweet or savoury flavourings — a small amount of rock sugar creates a pleasant, warming tonic drink, while adding quail (known for nourishing the five organs) or lean pork makes it a satisfying everyday soup for the whole family. Make it two times per week during flu season or any period when energy is running low. Pregnant women and children can both drink it.