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Astragalus, Ligusticum and Fish Head Soup

traditionally used to nourish qi and blood, support mental clarity, and promote a calm mind

By · Registered Nutritionist & TCM Practitioner

Prep
15 min
Cook
1 hr
Total
1 hr 15 min
Makes
0.9–1.2 L
Sleep & CalmEnergy & VitalityBlood NourishmentEveryday Balance
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.

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Frequently asked questions

What is this soup traditionally used for?

This soup is traditionally used to nourish qi and blood, support mental clarity, and promote a calm mind. It is particularly noted for those who feel mentally foggy or fatigued, and is described as a practical everyday recipe for anyone looking to support cognitive wellness as they age.

What does each key herb contribute in this recipe?

According to the recipe, astragalus is included for qi, ligusticum for circulation, and He Shou Wu for liver and kidney nourishment, alongside ginger and red dates. Together, these herbs form a combination traditionally associated with nourishing the blood and calming the mind.

Why is the fish head pan-fried before adding it to the soup?

Pan-frying the fish head until lightly golden on both sides creates a richer, milkier broth and removes any fishy odour. This step is part of the method and contributes to the soup's flavour before simmering begins.

How long does this soup take to make, and how much does it yield?

The recipe has a 15-minute prep time and about 1 hour of cooking time, for a total of 1 hour 15 minutes. It yields approximately 0.9 to 1.2 litres of soup.

Who might this soup particularly suit, and are there any optional additions?

The recipe notes this soup is particularly helpful for those who feel qi-deficient and blood-poor, describing signs such as persistent mild dizziness, easy blurring of the eyes, and a sense of mental dullness. It also suggests that walnut meat and gastrodia rhizome can be added to strengthen the wind-dispelling and pain-relieving effects, and that salmon head works well as a substitute if large carp head is not available.

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