Soups
Lingzhi, Astragalus and Poria Soup
traditionally supports liver function and spleen-stomach qi in chronic hepatitis
Why people make this soup
Viral hepatitis comes in several forms — types A through E and beyond — and each person’s experience with chronic liver disease is different. In traditional Chinese food therapy, practitioners pay attention to the underlying pattern of imbalance: whether the liver qi is stagnant, whether there is damp-heat in the liver and gallbladder, or whether the liver yin is deficient. This particular soup is specifically oriented toward people whose chronic hepatitis comes with a noticeably weakened digestive system — fatigue, poor appetite, easy bloating. Bro Niu sees it as a gentle daily support, not a cure, and emphasises that anyone dealing with hepatitis should be under proper medical care.
Who it suits / who should be cautious
- Suits those with chronic hepatitis who also have spleen-stomach weakness: poor appetite, fatigue, easy bloating or loose stools.
- Also traditionally prepared for those in the early stages of liver cirrhosis with digestive weakness.
- Those with active liver inflammation or a “damp-heat” pattern (marked by bitter taste, yellow tongue coating, dark urine) should consult a traditional Chinese medicine practitioner before using this formula, as warming herbs may not be appropriate.
- Red dates can be warming — if you tend to have excessive heat or internal fire, use fewer dates or substitute with a neutral alternative.
- This soup is a supportive food-therapy measure only. Please continue all prescribed medications and see your doctor regularly.
Why these ingredients (the food-therapy logic)
- Lingzhi mushroom (ling zhi): One of the most studied medicinal mushrooms in East Asia. Traditionally associated with supporting the liver, calming the spirit and tonifying qi. Modern research has explored its polysaccharides for liver-protective effects, though this soup is not a medical treatment.
- Astragalus root (bei qi / huang qi): A foundational qi-tonifying herb in Chinese medicine, traditionally used to strengthen the spleen and lung, support immune function, and counteract fatigue. Often paired with lingzhi in liver-support formulas.
- Poria fungus (fu ling): A mild, calming fungus that is traditionally said to strengthen the spleen, resolve dampness and calm the mind. It helps make the formula gentler on digestion.
- Red dates (hong zao): Nourishing and warming, traditionally used to tonify qi and blood and harmonise a formula. They also add a natural sweetness that makes the soup more palatable.
- Lean pork: Provides protein and helps balance the herbal flavours, making the soup more complete as a meal component.
Ingredients (3 bowls / 2 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Lingzhi mushroom slices | 3 qian (~11 g) | Available at Chinese herbal medicine shops |
| Astragalus root (bei qi) | 5 qian (~19 g) | Also labelled huang qi |
| Poria fungus (fu ling) | 5 qian (~19 g) | Comes in chunks or slices |
| Red dates | 10 pieces | Pit them before cooking |
| Lean pork | ~150–200 g | Blanched first to remove impurities |
| Water | 6 bowls (~1.2 litres) | Cooks down to about 3 bowls |
Method
- Briefly blanch the lean pork in boiling water for 1–2 minutes to remove impurities, then rinse and set aside.
- Rinse the lingzhi slices, astragalus, poria and red dates under cool water. Soak for a few minutes if they seem very dry.
- Place all the ingredients into a pot with 6 bowls of water.
- Bring to a boil, then reduce to a low simmer. Cook for approximately 2 hours until the liquid reduces to about 3 bowls.
- Strain and serve warm. The soup can be divided into 2 portions and taken throughout the day.
Bro Niu’s tips
This soup can function as an everyday wellness soup for liver protection — it is gentle enough that healthy people can enjoy it too. For those with hepatitis, regardless of which pattern or type, if you have noticeable spleen-stomach weakness symptoms (fatigue, poor appetite, loose stools), you can take one serving daily for two consecutive weeks. Note that red lingzhi (chi ling zhi) is considered most potent but is also the most bitter — it is generally not ideal for soups. Milder lingzhi varieties work better here. If you find the soup too bitter, slightly reduce the lingzhi or add an extra date for balance.
Community questions answered (selected)
-
Q (Chi Ieng): My boyfriend has recovered from hepatitis C. Can this soup be used as a general health tonic? Also, can red lingzhi replace regular lingzhi in this recipe? Bro Niu: Yes, this soup can be used as a health-maintaining tonic for your boyfriend. As for red lingzhi — it has the strongest therapeutic effect but it is very bitter, which makes it less suitable for drinking as a soup. Stick with the regular lingzhi slices for this recipe.
-
Q (Jessica): The recipe says 6 bowls of water cooked down to 3 bowls. Does that mean I have to drink all 3 bowls at once? That seems like a lot. Bro Niu: No — divide it into 2 portions. Drink one in the morning and one in the evening. You do not need to finish all 3 bowls in one sitting.
-
Q (aLam): I have moderate fatty liver. Would drinking this soup regularly help improve it? Bro Niu: For moderate fatty liver, I would suggest making a simple daily tea instead: use a small pinch each of hawthorn berries (shan zha), lotus leaf (he ye) and chrysanthemum (ju hua), brewed in hot water and drunk regularly. That combination is more directly suited to fatty liver. This lingzhi soup is better suited to chronic hepatitis with digestive weakness.
Published October 7, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
