Chestnut, Cashew, Shiitake & Quail Soup

Why people make this soup

Nourilo spotted a box of dried chestnuts at the local grocer and immediately thought of this soup. Chestnuts have been called the “fruit of the kidney” in Chinese food culture for good reason — they are starchy, warming, and traditionally associated with strengthening the lower body, the lumbar region, and the bones. Paired with cashews (long used for their diuretic and nourishing qualities) and shiitake mushrooms (a good source of vitamin D), and simmered with small, lean quail birds, this soup makes a beautifully sweet broth that the whole family can enjoy — and that has particular value for older adults concerned about bone density and lower back weakness.

Method

1. Clean the quail thoroughly, then blanch in boiling water for 1–2 minutes to remove impurities. Drain and set aside.
2. Rinse the dried chestnuts and soak briefly in water. Soak the shiitake until soft, then remove the tough stems.
3. Rinse the cashews.
4. Place all ingredients — quail, chestnuts, cashews, shiitake, ginger — into a pot with 2.4 L of water.
5. Bring to a boil over high heat, then reduce to a gentle simmer.
6. Cook for 2 hours.
7. Serve and drink, eating the soup ingredients as well.

Nourilo’s Tips

This soup is sweet and naturally delicious — one of those recipes that requires very little seasoning. Fresh chestnuts (when in season) give the broth an even richer flavour than the dried version; if buying fresh chestnuts that have already sprouted a tiny shoot, they are still fine to eat. For removing chestnut inner skin: drop the chestnuts in boiling water for about 2 minutes, then place in a dry towel and rub — the skin comes off easily that way.

If you cannot find quail, chicken works perfectly well. Anyone with high uric acid or gout should replace the shiitake mushrooms with snow ear fungus (xue er), which has none of the purine concerns and still provides a lovely texture.