Chuanxiong, Baizhi and Egg Soup

Why people make this soup

When the weather turns cold and flu is going around, wind-cold colds are easy to catch — and some people get a headache that comes and goes, worsens in a draft, and arrives with chills, a stuffy nose or clear runny nose. Nourilo shares this classic pairing of chuanxiong and baizhi, two warm, aromatic herbs traditionally used for exactly this kind of cold-wind headache, with egg cooked in to take the edge off their drying nature.

Method

1. Pan-fry the egg(s) until fragrant.
2. Add the rinsed chuanxiong and baizhi with 1.5 L of water and simmer about 45 minutes, down to roughly 600 ml.
3. Drink the soup and eat the egg.

Nourilo’s Tips

This soup is helpful for a wind-cold headache, but it is not suitable for headaches caused by yin-deficiency with rising yang — those that come with dizziness, irritability, a feeling of heat in the palms and soles, and dry eyes and throat. During a period, keep chuanxiong to about 8 g rather than more.