Cistanche, Goji Berry and Schisandra Berry Lean Pork Soup

Why people make this soup

Age-related cognitive decline most commonly begins in the seventh or eighth decade of life — but its risk factors, including high blood pressure, high blood lipids, diabetes, heavy drinking, and smoking, often take root far earlier. Bro Niu’s approach is to start preventive food therapy long before symptoms appear, through regular, gentle nourishment of the organs most closely linked to brain health in Chinese medicine: the kidneys, which govern essence (jing) and are considered the root of mental and physical vitality.

This soup combines cistanche (rou cong rong) — a desert parasitic plant prized in Chinese herbal medicine as a kidney yang tonic — with goji berries for liver-kidney nourishment and schisandra berries for their mind-calming, five-organ-balancing properties. Together they make a soup that traditional food therapy associates with improved memory, steadier moods, and reduced fatigue. The flavour has mild earthy and slightly sour notes from the schisandra, but is generally palatable.

Who it suits / who should be cautious

• Suitable for older adults and those who feel chronically tired, low in spirit, or mentally foggy.
• Also supportive for those with low mood, dizziness, ringing in the ears, or nervous exhaustion.
• High blood pressure and gout sufferers can drink this soup.
• Not suitable when you have an active cold or external infection (wait until you have recovered).
• Schisandra can have a noticeable sour-bitter taste; to improve palatability, reduce to 11 g (3 qian) and add 8 g (2 qian) of honey-fried licorice root (zhi gan cao), which warms and sweetens the broth.

Why these ingredients (the food-therapy logic)

• Cistanche (rou cong rong): A warming, kidney-yang-tonifying herb associated with supporting reproductive energy, nourishing the blood, and moistening the bowel. In traditional accounts it is also linked to enhanced mental and physical resilience.
• Goji berries (gou qi zi): One of the most widely used longevity herbs; associated with nourishing liver and kidney yin, supporting eyesight, and calming the mind.
• Schisandra berries (wu wei zi): Literally “five-flavour berry” — it carries all five flavours and is said to benefit all five organs. Specifically associated with calming the heart and mind, improving memory, and reducing fatigue. Also used to support liver function.
• Lean pork: A gentle, neutral base that carries the herbs and provides light nourishment without heaviness.

Ingredients (3 bowls)

Ingredient	Amount	Notes
Cistanche (rou cong rong)	38 g	Rinse and soak briefly; available at Chinese herb shops
Goji berries (gou qi zi)	19 g	Rinse briefly
Schisandra berries (wu wei zi)	23 g	Rinse briefly; reduce to 11 g if flavour is too strong
Lean pork	~225 g	Slice, then blanch briefly
Water	6–7 bowls

Method

1. Slice the lean pork, blanch briefly in boiling water, then rinse.
2. Rinse and soak cistanche, goji berries, and schisandra briefly.
3. Place all ingredients in a pot with 6–7 bowls of water.
4. Bring to a boil, then reduce to a simmer for 1 hour until the liquid reduces to about 3 bowls.
5. Serve warm.

Bro Niu’s tips

• This soup also benefits people with nervous exhaustion, persistent low mood, dizziness, and tinnitus.
• Not suitable when you have an active cold or infection — wait until the external pathogen has cleared.
• If the taste of schisandra is too sour or bitter for elderly family members, reduce it to 3 qian (11 g) and add 2 qian (8 g) of honey-fried licorice (zhi gan cao) to balance the flavour and warm the centre.
• A reader asked whether blueberries can also help with brain health. Bro Niu noted that research from North America has found that daily blueberry intake is associated with slowed cognitive decline in some studies — so fresh or dried blueberries, or a daily blueberry supplement, can complement this soup approach.

Community questions answered (selected)

• Q (scy): Cistanche and schisandra both taste bitter — is there a way to make the soup more palatable for elderly people who might refuse to drink it? Bro Niu: Cistanche is actually sweet-warm in nature; it is mainly the schisandra that is sour and slightly bitter. Try reducing schisandra to 3 qian and adding 2 qian of honey-fried licorice root (zhi gan cao) — this warms the centre and improves the taste.

• Q (Cindy): Other than this soup, are there any other food therapies that can support someone who has been newly diagnosed with cognitive decline? Bro Niu: Research from North America suggests that daily blueberry intake is associated with slowed cognitive decline. Blueberries are widely available and affordable; both fresh blueberries and blueberry supplements (available at health stores) can be beneficial.

• Q (Ann): Can people with high blood pressure and gout drink this soup? Bro Niu: Yes, both high blood pressure and gout patients can drink this soup.

---

---

Published April 2, 2019 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.