Astragalus and Wang Bu Liu Xing Pork Soup

Why people make this soup

Many new mothers find that milk production takes a few days to establish. In traditional Chinese food therapy, the first days of nursing are especially valued: even small amounts of colostrum — that early, golden-tinged milk — are considered precious for a baby’s immunity and early gut health. When a mother feels her supply is slow to come in, particularly after a caesarean or a difficult birth that has left her feeling run-down, Cantonese grandmothers often reach for this warming, nourishing soup as gentle support.

Nourilo grew up seeing this kind of care passed down quietly in kitchens, and shares it here as a time-honored tradition worth knowing — alongside proper medical guidance.

Method

1. Blanch the pork shank in boiling water for a few minutes, then rinse under cold water. This removes impurities and any strong odor.
2. Rinse the astragalus, vaccaria seeds, and dried figs. Soak briefly in fresh water, then drain.
3. Place all ingredients in a pot with 1.8 L of water. Bring to a boil over high heat, then reduce to a gentle simmer.
4. Simmer for about 30 minutes, until roughly 600 ml of liquid remain.
5. Drink the soup warm. You may eat the figs and some of the pork as well.

Nourilo’s Tips

Astragalus root is the same herb as huang qi — just a regional naming difference. It has a gentle, slightly sweet flavor and is a fine daily tonic ingredient. For mothers who had a caesarean section, it is traditionally believed to help the body’s recovery and support wound healing, which makes this soup doubly worthwhile in that situation.

If you cannot find fresh vaccaria herb (the whole plant), vaccaria seeds work just as well — pop them into a tea bag or muslin square before adding to the pot so they don’t scatter through the broth.