Astragalus, Ligusticum and Fish Head Soup

Why people make this soup

We often think of brain-boosting foods as being just for students during exam season — but Nourilo points out that older adults need them just as much, if not more. Keeping the mind active and well-nourished is one of the most important things we can do as we age. Beyond hobbies and puzzles, Chinese food therapy has long offered herbal soups designed to nourish the blood and calm the mind. This fish head soup is one of Nourilo’s favourites: the pan-fried fish head creates a rich, fragrant broth, and the combination of astragalus (for qi), ligusticum (for circulation), He Shou Wu (for liver and kidney nourishment), ginger, and red dates makes a soup that is flavourful, warming, and easy on the stomach.

Method

1. Clean and halve the fish head. Heat a little oil in a frying pan and pan-fry the fish head until lightly golden on both sides — this step creates a richer, milkier broth and removes any fishy odour.
2. Rinse all the herbs and dates.
3. Transfer the pan-fried fish head to a pot. Add all the remaining ingredients and 1.5 L of water.
4. Bring to a boil, then reduce to a simmer and cook for about 1 hour.
5. Season lightly with salt and serve.

Nourilo’s Tips

This soup is particularly helpful for those who feel qi-deficient and blood-poor: persistent mild dizziness, easy blurring of the eyes, and a sense of mental dullness are signs this soup may suit you. You can also add walnut meat (he tao rou) and gastrodia rhizome (tian ma) to strengthen the wind-dispelling and pain-relieving effects. Salmon head works well as a substitute if large carp head is not available.