Soups
Chuanxiong, Baizhi and Egg Soup
Traditionally used to dispel wind-cold and ease headache
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. Bro Niu 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.
Who it suits / who should be cautious
- Suited to a wind-cold headache: chills, aversion to cold, stuffy or runny nose, pain that flares in the wind.
- Not suitable for headaches from yin-deficiency / rising yang — dizziness, irritability, hot palms and soles, dry eyes and throat.
- Pregnancy: chuanxiong is best avoided; Bro Niu suggests substituting chrysanthemum (~3 qian) instead.
Why these ingredients (the food-therapy logic)
- Baizhi (bai zhi): a fragrant, warming herb traditionally regarded as a key remedy for dispelling wind and easing headache, opening the nasal passages.
- Chuanxiong (chuan xiong): warm and aromatic like baizhi, traditionally valued for easing pain; it is associated with supporting blood flow to the head and microcirculation.
- Egg (ji dan): cooked in to temper the two herbs’ warm, drying tendency while rounding out the soup.
Ingredients (about 2 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Chuanxiong | ~18 g (5 qian) | Rinsed |
| Baizhi | ~11 g (3 qian) | Rinsed |
| Egg | 1–2 | Pan-fried first |
Method
- Pan-fry the egg(s) until fragrant.
- Add the rinsed chuanxiong and baizhi with 5 bowls of water and simmer about 45 minutes, down to roughly 2 bowls.
- Drink the soup and eat the egg.
Bro Niu’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 2 qian rather than more.
Community questions answered (selected)
- Q (Carrie): I’m about a month and a half pregnant and have had a front-of-head headache these past few days. Is this soup suitable? Bro Niu: In pregnancy chuanxiong is best avoided — you can use chrysanthemum (about 3 qian) instead.
- Q (Sandy): Can I drink this during my period? Is there a powdered version I can just steep, since I work and don’t always have time to simmer? Bro Niu: You can take it during a period. For a milder mix, try tianma, baizhi and chrysanthemum (3 qian each) with chuanxiong (2 qian) and licorice (1 qian), 5 bowls of water down to 2, for 3 doses. A proper powdered decoction should be prepared by a TCM practitioner.
- Q (Sally): Does this help with a hangover headache? Bro Niu: For a hangover headache, buy gehua (kudzu flower) from a herb shop and simmer 5 qian in water for 10 minutes — it helps clear the effects of alcohol and ease the headache.
Published December 29, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
