Astragalus, Scallion and Fermented Soybean Soup

Why people make this soup

Most people associate colds with an excess of pathogenic energy invading the body. But some people — particularly those who are chronically tired, pale, short of breath, or prone to catching every bug that goes around — experience colds differently: their immune system simply has too little energy to mount a proper response, so they get sick easily and recover slowly. TCM refers to these individuals as “xu ren” (deficient person), and their colds require a different approach. Rather than just clearing the pathogen, you also need to prop up the body’s qi at the same time.

This is where astragalus (bei qi / huang qi) comes in. It is one of the most studied and respected qi-tonifying herbs in Chinese medicine, with modern research also investigating its effects on immune modulation. Paired with fermented black soybean (dan dou chi), which is traditionally used to release the surface of the body and ease feverishness, and scallion white (cong bai), which helps open the nasal passages and promote circulation, this simple soup covers both fronts.

Method

1. Rinse the astragalus and fermented soybean.
2. Trim the scallions — use only the white root portions; rinse.
3. Slice the lean pork.
4. Add 1.2 L of water to the pot along with the pork, astragalus, and fermented soybean.
5. Bring to a boil and simmer for 15 minutes.
6. Add the scallion whites and bring back to a boil; cook for a further 5 minutes.
7. Drink warm. This soup is best taken at the very start of a cold.

Nourilo’s Tips

This soup is designed for the onset of a cold in someone who is constitutionally weak — it is most effective taken early. Those with yin-deficiency or internal heat should avoid it. For ongoing prevention, Nourilo suggests making a simple daily tea with astragalus slices and American ginseng slices in equal proportions, steeped in hot water — taken two times per week, it helps maintain the defensive qi and reduce the frequency of colds.