Processed Mulberry Mistletoe, Black Bean and Longan Soup

Why people make this soup

A complexion that is pale, slightly bluish-grey, and lacking any warmth — what Cantonese food therapy describes as “qing bai” — is often the result of qi and blood not reaching the face properly. It can stem from crash dieting, long-term emotional suppression that impairs the flow of liver qi, or simply insufficient blood nourishment. This tong shui (sweet herbal soup) uses processed mulberry mistletoe (zhi sang ji sheng), a processed form of the herb that gives it a sweeter, smoother flavour with less of the astringency found in unprocessed varieties.

Nourilo pairs it with green-kernel black soybeans — darker and richer in anthocyanins than ordinary soybeans — and red dates, creating a sweet, deeply nourishing bowl that can be taken as a daily tonic or postpartum recovery drink. Regular consumption is traditionally associated with bringing colour back to a pale face and improving overall vitality.

Method

1. Soak and rinse the mulberry mistletoe and black soybeans separately; drain.
2. Pit the red dates.
3. Place mistletoe, soybeans, and red dates in a pot with 2.1 L of water.
4. Bring to a boil, then reduce to a gentle simmer for 1 hour until the liquid reduces to 0.9–1.2 L.
5. Add brown slab sugar to taste and stir until dissolved.
6. Serve warm; drink the broth and eat the beans and dates.

Nourilo’s Tips

• For everyday use as a general tonic, lean pork can be added to make this a savoury version.
• When choosing mulberry mistletoe, look for the “processed” (zhi) variety — available in boxed form at Chinese herbal medicine shops. It has better flavour and more pronounced effects.
• If you find a box without the character “zhi” (制) on the label, it is likely unprocessed — still usable, but the soup may taste slightly astringent.
• Regular consumption gradually brightens complexion — patient, consistent use is key.