Black Bean, Black Sesame and Southern Date Soup

Why people make this soup

The logic here is simple: black-pigmented foods are traditionally considered rich in antioxidants that benefit the kidneys, liver, and blood. Modern understanding supports some of this — both black soybeans and black sesame are high in vitamin E, anthocyanins, and plant-based antioxidants that are associated with reducing oxidative damage to cells, including skin cells. The dietary fibre in all three ingredients also supports gut regularity, which in traditional thinking is directly linked to skin clarity. This “three blacks” soup (san hei tang) has been a Cantonese household staple for complexion, hair, and gut health for generations. It is mild enough for young children, and the naturally rich, nutty flavour is genuinely pleasant.

Method

1. Rinse the black soybeans, then soak in water for 1 hour.
2. Rinse the sesame seeds and southern dates.
3. Combine all ingredients in a pot with 2.1 L of cold water.
4. Bring to the boil, then reduce to a low simmer.
5. Simmer for about 1 hour until the liquid reduces to 0.9–1.2 L.
6. Serve warm and eat the solid ingredients along with the broth — both soup and solid carry the benefits.

Nourilo’s Tips

Eating the solid ingredients — especially the black beans — is important for the full benefit; do not just drink the liquid and leave the solids. You can add 1 piece of dried tangerine peel (chen pi) if desired. For variety, dried black wolfberries (hei gou qi) or black wood ear mushroom can also be added. This soup is suitable for regular use: two to three times per week is a sensible routine. It has a pleasant, slightly nutty and sweet flavour that makes it easy to keep going. If southern dates are unavailable, red dates (hong zao) are a workable substitute.