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Chestnut, Cashew, Shiitake & Quail Soup

traditionally used to support bone strength, nourish the kidneys, and ease lower back discomfort

In short: Chestnut, Cashew, Shiitake & Quail Soup is a soup that traditionally used to support bone strength, nourish the kidneys, and ease lower back discomfort. It is most often made for children's wellness, kidney & urinary wellness, bone & joint wellness. Total time about 140 min. Key ingredients: chestnuts, cashews, shiitake mushrooms, ginger.

By · Published under our editorial policy · Research library

Prep
20 min
Cook
120 min
Total
140 min
Makes
0.9–1.2 L
Children's WellnessKidney & Urinary WellnessBone & Joint WellnessEveryday Balance
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.

What studies say about the key ingredients

Traditional use is not the same as clinical proof. Here is the strongest human research we found for each ingredient, limitations included.

  • Shiitake mushrooms · Randomized controlled trial · 2015
    Daily shiitake intake was associated with increased ex vivo proliferation of γδ-T and NK-T cells, higher salivary sIgA and lower serum CRP, along with changes in cytokine patterns. The comparison was before versus after intake in two dose groups.Limitation: Parallel 5 g and 10 g dose groups with no placebo or non-mushroom control. Short 4-week study in healthy young adults, with mostly ex vivo immune markers.PubMed 25866155 · 2 more shiitake mushrooms studies
  • Ginger · Meta-analysis, 23 studies · 2022
    Overall, acute and delayed nausea and vomiting did not differ significantly between ginger and control groups. A subgroup taking 1 g/day or less for over four days had less acute vomiting (OR 0.30).Limitation: Clinical heterogeneity between trials required subgroup analyses, and the authors state that sufficiently large, high-quality RCTs are still needed.PubMed 36501010 · 3 more ginger studies

From the Nourilo Research Library. Findings come from specific doses, extracts and populations and may not apply to a home-cooked recipe.

Safety first — read before you cook

This is a traditional food, not a treatment. Please check with your doctor or pharmacist before making it a regular part of your diet if you:

  • are pregnant or breastfeeding, or are cooking for a young child;
  • take regular medicines — especially blood thinners, blood-pressure, diabetes or immune-suppressing drugs;
  • have a kidney, liver or heart condition, or a known food allergy.

Stop eating it and seek advice if you notice an allergic reaction or feel unwell. Safety notes reviewed 8 October 2026 · How we write safety notes

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