Mulberry, Walnut, Longan and Black Bean Soup

Why people make this soup

Mulberries are one of those seasonal treats that double as a genuine food-therapy ingredient. When they appear in the market each spring, Nourilo makes a point of using them — they are rich in vitamins, minerals, and anthocyanins, and in Chinese tradition are considered one of the finest foods for nourishing blood, brightening the eyes, and supporting the health of the hair. Combined with walnuts (one of the most valued brain-nourishing nuts in Chinese food-therapy), longan flesh for heart and spirit, and black soybeans for kidney support, this soup is a well-rounded tonic that suits the whole family. Students revising for exams, women recovering from childbirth, anyone dealing with nervous exhaustion or hair loss, and those with vision fatigue will all find something to value here.

Method

1. Rinse all ingredients. Soak the black soybeans in cold water for 1 hour if time allows.
2. Pit the red dates.
3. Combine all ingredients in a pot with 2.4 L of water.
4. Bring to a boil, then reduce to a low simmer and cook for 2 hours until the liquid reduces to 0.9–1.2 L.
5. Serve as a sweet soup with rock sugar, or add lean pork (or pork shank) for a savoury meal soup.
6. Eat the cooked solids along with the broth — the walnuts, dates, and black beans are all part of the food-therapy.

Nourilo’s Tips

Fresh mulberries are only in season for a few weeks around the Qingming festival (early April), so Nourilo tends to use dried black mulberries (sang zao) year-round. The dried black-coloured variety is more potent than the brownish-yellow dried mulberries commonly seen — it is worth seeking out at a well-stocked Chinese herb shop or online. If you cannot find mulberries at all, dried cranberries (hong mei) make a reasonable substitute: use 19 g, or 75 g fresh; they support urinary health and have antioxidant properties. On damp or humid days, adding poria (fu ling, 15 g) to the soup helps with dampness and also has a calming effect. This soup can also be double-steamed (炖) for 2 hours as an alternative cooking method; soak the black soybeans for an hour first if using this method.