Soups
Codonopsis, Tsaoko and Fresh Fish Soup
Traditionally warms the middle and strengthens the stomach
Why people make this soup
Small, fresh sea fish — red snapper, threadfin, croaker, tilehead and the like — make a sweet, fragrant broth that carries warming herbs beautifully. Bro Niu turns them into a warming soup with codonopsis, tsaoko and cassia that is traditionally said to warm the middle and strengthen the stomach. It is the kind of soup he reaches for when someone has chronic gastritis, a cold stomach, dull aching pain, watery vomiting, loose stools and a tired, run-down feeling.
Who it suits / who should be cautious
- People with chronic gastritis, a cold stomach, dull stomach pain, watery vomiting, loose stools and fatigue.
- This is a warming soup for cold-type stomach trouble; it does not suit stomach heat. If you have an ulcer or persistent pain, see a doctor.
Why these ingredients (the food-therapy logic)
- Codonopsis (dang shen): A gentle qi tonic; traditionally strengthens the spleen and stomach.
- Tsaoko (cao guo): Also called black cardamom; warming, traditionally warms the stomach, dries dampness and eases stomach-ache.
- Tangerine peel (chen pi): Traditionally regulates qi and harmonizes the stomach.
- Cassia bark (gui pi): Warming; traditionally warms the middle. (Prefer white peppercorns if you dislike the cassia flavor.)
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Codonopsis | ~5 qian (19 g) | Rinse |
| Tsaoko | ~2 qian (8 g) | Rinse |
| Tangerine peel | ~2 qian (8 g) | Add from cold water |
| Cassia bark | ~3 qian (11 g) | Or 2 qian white peppercorns instead |
| Fresh ginger | 3 slices | |
| Fresh sea fish | ~1 catty (600 g) | Cleaned, pan-fried until fragrant |
Method
- Clean and gut the fish, then pan-fry in a little oil until fragrant.
- Rinse the remaining ingredients.
- Place everything in a pot with 6 bowls of water.
- Simmer for about 1 hour down to 3–4 bowls. Serve.
Bro Niu’s tips
This soup is very tasty. If you dislike the flavor of cassia bark, you can replace it with about 2 qian of white peppercorns — both warm the stomach and dispel cold, though their actions differ a little.
Community questions answered (selected)
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Q (Lily): I cannot find much fresh fish locally — can I use crucian carp? Will the cassia-bark flavor be strange? Will white peppercorns work as well? Bro Niu: You can use crucian carp. White peppercorns mainly warm the stomach and dispel cold, while cassia twig warms and unblocks the channels — their effects differ, so for this one use the cassia.
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Q (Ming): Where can I buy tsaoko? Bro Niu: Tsaoko is available at Chinese herb shops and grocery stores, and shops selling Southeast Asian or Indonesian foods carry it too — easy to find, and also available online.
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Q (mosquito-mama / reader): What is tsaoko? Is it cooling? Bro Niu: Tsaoko (also called cao dou kou) is warming; it traditionally warms the stomach, dries dampness, eases stomach-ache and cough, and helps with hangover and bad breath — best for people with a cold stomach. Use it in braises or soups.
Published December 7, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
