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. Nourilo 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.

Method

1. Rinse all ingredients gently in cool water.
2. Place south jujube, walnut kernels, and goji berries into a pot with 1.8 L 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 0.9–1.2 L.
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.

Nourilo’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.