Chinese Yam, Codonopsis, Chestnut and Pork Bone Soup

Why people make this soup

Chestnuts have a special place in Chinese cuisine and food therapy — sweet, warming, fragrant, and deeply satisfying whether stir-fried, braised, or simmered into soup. Nourilo once bought a small bag of chestnuts and noticed that two of them had already begun to sprout. He planted them in a window box out of curiosity, and they grew into tiny seedlings — a reminder of just how much vitality these little nuts contain. In traditional food therapy, chestnuts are associated with warming and nourishing the spleen and stomach, supporting kidney function, and maintaining strong bones and healthy teeth. Their riboflavin content is particularly noted for supporting oral health and helping with recurrent mouth ulcers. Combined with Chinese yam and codonopsis root — two classic gentle tonics for the spleen and stomach — this becomes a soup that sustains energy, supports digestion, and is suitable for the whole family as a regular household brew.

Method

1. Soak and rinse the dried Chinese yam and codonopsis root.
2. Score each chestnut, drop into boiling water for 2–3 minutes, then peel off the shell and inner skin while warm.
3. Pit the red dates.
4. Blanch the pork bones in boiling water for 2–3 minutes; drain and rinse.
5. Place all ingredients in a pot with 2.4 L of water.
6. Bring to a boil, then reduce heat and simmer for 2 hours until about 1.2 L of liquid remain.
7. Serve the soup and eat the chestnuts, Chinese yam and red dates alongside.

Nourilo’s Tips

This is a naturally sweet, aromatic soup with a mild and balanced character — a good everyday household tonic suitable for the whole family. Diabetics should go easy on the chestnuts as they are starchy; reducing the amount or omitting them is fine. For those who eat no meat, cashew nuts can replace the pork bones to provide a similar richness and some nourishment. Skip this soup if anyone has an active cold — wait until recovered.