Solomon's Seal, Burdock and Corn Soup

Why people make this soup

Nourilo sourced some quality Solomon’s seal from a Chinese herb shop — fragrant and unsulfured — and it inspired this soup. Solomon’s seal (yu zhu) is one of those herbs that punches above its weight in a kitchen context: it nourishes the yin of the lungs and stomach, relieves dry thirst, and has a pleasant mild flavour. Paired with burdock root, which is widely eaten as a vegetable in Japan and has a mild bitter-sweet taste, plus the natural sweetness of corn with its silk (the silk is kept in the broth and is traditionally associated with urinary and blood sugar support), this becomes a straightforward everyday soup that is as pleasant to drink as it is purposeful.

Method

1. Soak Solomon’s seal and goji berries briefly; rinse and drain.
2. Scrub the burdock root clean under running water and cut into sections.
3. Remove the corn husks but keep the silk attached; cut each cob into 3–4 pieces.
4. Blanch the chicken breast in boiling water for a couple of minutes; drain.
5. Place all ingredients in a pot with 2.4 L of cold water. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 2 hours until roughly 1.2 L of broth remain.
6. Serve the soup and eat the solid ingredients.

Nourilo’s Tips

This soup is naturally sweet and mild — easy to enjoy and suitable for all ages. It is particularly helpful for those who feel thirsty and dry after a feverish illness, or who have little appetite. People with gestational diabetes can also consider corn silk tea made from fresh corn silk, boiling it in water as a daily drink to complement their medical management.