South Jujube, Walnut, and Goji Berry Soup

Why people make this soup

After long hours of screen work, study, or mental strain, many in Chinese culinary tradition turn to a simple pot of walnut-and-jujube soup as a way to unwind and nourish. Bro Niu finds this soup wonderfully versatile: it is mild enough for daily use, requires almost no prep, and the combination of walnuts, south jujube, and goji berries produces a naturally sweet, mellow broth that the whole household tends to enjoy. Traditionally, walnut is said to support brain and kidney function, south jujube to calm the spirit and build blood, and goji to brighten and protect the eyes.

Who it suits / who should be cautious

• Suitable for those who feel mentally tired, experience eye strain, or wish to support cognitive wellness through everyday food.
• Suitable for most ages; the soup is mild and not heavily tonifying.
• Those currently dealing with a cold, flu, or active external illness (fever, chills, body aches) should wait until they recover before drinking tonifying soups like this one.
• Walnut is oily and rich — those with a weak or easily upset digestive system may prefer to use a smaller amount of walnut or leave some in the pot rather than eating it all.

Why these ingredients (the food-therapy logic)

• Walnut kernels (he tao rou): Rich in phosphorus, vitamin E, and healthy fats; in traditional food therapy, walnut is associated with supporting kidney essence, brain function, and intestinal moisture. The kernel’s folds are said to resemble brain tissue — a poetic observation that underlies its long reputation as a “brain food.”
• South jujube (nan zao / Ziziphus jujuba, dried dark variety): A firmer, darker relative of the common red date, south jujube is traditionally valued for nourishing blood, calming the mind, and supporting healthy skin. Its flavour is less sweet than honey dates, making it suitable for savoury or lightly sweetened soups.
• Goji berries (gou qi zi / Lycium barbarum): Widely celebrated for supporting liver and kidney health in TCM; in particular, goji is strongly associated with protecting and brightening the eyes.

Ingredients (3–4 bowls)

Ingredient	Amount	Notes
South jujube (nan zao)	10 pieces	Hard, dark, wrinkled skin — not red dates or honey dates
Walnut kernels (he tao rou)	75 g (2 liang)	Use fresh, good-quality kernels
Goji berries (gou qi zi)	19 g (5 qian)	Rinse well before use
Rock sugar (bing tang)	To taste	Add near the end of cooking
Water	6 bowls (~1.5 L)	To yield 3–4 bowls of soup

Method

1. Rinse all ingredients gently in cool water.
2. Place south jujube, walnut kernels, and goji berries into a pot with 6 bowls of water.
3. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
4. Cook for approximately 90 minutes until the liquid reduces to about 3–4 bowls.
5. Add rock sugar to taste and stir to dissolve.
6. Serve warm; eat the walnut and jujube along with the soup — much of the nourishment is in the solid ingredients.

Bro Niu’s tips

• This soup is gentle enough for the whole family, young and old alike. You may add lean pork or chicken pieces to make it a more substantial dish.
• With regular use, this soup is traditionally said to support memory, give the skin a smoother appearance, keep hair lustrous, and support bright, comfortable eyes.
• Do not drink this soup if you have an active cold or flu — wait until you recover first.
• If you cannot find south jujube, ordinary red dates or black dates can substitute, though the flavour and potency will differ slightly.

Community questions answered (selected)

• Q (reader): I had a cold with no fever — can I still drink this soup? Bro Niu: Without a fever, it is generally fine to drink. However, walnut is rich and can be heavy on a weak stomach, so if your digestion feels off, use less walnut or skip eating the kernel itself.

• Q (kkkk): I bought south jujube from a herb shop and soaked them overnight — they turned from black to red, almost like red dates. Is this normal? Bro Niu: Genuine south jujube does not fade to red during soaking. South jujube is about an inch long, very firm, and has a strongly textured, puckered skin that is difficult to cut. If what you bought turned red after soaking, it may not be the real article — best not to use it and source from a more reliable supplier.

• Q (Mo): If I add lean pork shank to this soup, should I keep the same amount of south jujube? And do I still need rock sugar? Bro Niu: The jujube amount can stay the same, or you can add a few more if you like. When cooking with pork, there is no need to add rock sugar — the meat provides its own savouriness.

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Published September 25, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.