Soups
Coriander, Scallion, Century Egg and Fish Slice Soup
Traditionally helps release the exterior at the onset of a cold
Why people make this soup
Muggy days, fierce air-conditioning, sweating then chilling — that back-and-forth is exactly how a cold sneaks in when your defences are a little low. Bro Niu keeps this fast soup for the very first signs: chills, body achiness, a scratchy throat, a slight fever. Coriander, scallion whites and ginger are the classic warming, aromatic trio traditionally used to “release the exterior” — that is, to gently coax out a light sweat and help the body shake off the early invader.
Who it suits / who should be cautious
- People at the very onset of a cold: chills, body aches, scratchy throat, slight fever.
- Drink it hot and aim for a light sweat — that is how the early “evil” is said to leave.
- This is an onset remedy; if a cold takes hold, worsens, or a real fever sets in, please see a doctor.
Why these ingredients (the food-therapy logic)
- Coriander (yan sui): aromatic and warming, traditionally used to help release the exterior at a cold’s onset.
- Scallion whites (cong bai): a classic herb for the early stage of a cold, associated with promoting a light sweat.
- Ginger (sheng jiang): warms and disperses chill.
- Century egg (pi dan) & grass carp (wan yu pian): add savour and substance so the soup is also a light, nourishing meal.
Ingredients (2–3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Ginger | 1 small piece | Cut into 6–7 slices |
| Coriander (yan sui) | 2 taels (~75 g) | With roots, cut into lengths |
| Scallion whites (cong bai) | 2 taels (~75 g) | With roots, cut into lengths |
| Century egg (pi dan) | 1 | Shelled, cut into chunks |
| Grass carp fillet (wan yu pian) | 1 | Skinned, thinly sliced |
| Water | 3 bowls |
Method
- Rinse the ginger and cut into 6–7 slices. Rinse the coriander and scallion whites (keep the roots) and cut into lengths. Shell the century egg and cut into chunks. Skin the grass carp and slice thinly.
- Put everything in a pot with 3 bowls of water and boil about 5–6 minutes. Season and serve.
Bro Niu’s tips
Drink this soup hot, and let yourself break a light sweat — the cold’s early “evil” is then easier to drive out. You can have it for two or three meals in a row.
Community questions answered (selected)
-
Q (Amy): Abroad there’s no grass carp — what fish can I use instead? Bro Niu: Any fresh fish suitable for soup will do.
-
Q (Mrs Chan): Can the coriander, scallion, century egg and fish soup be drunk in early pregnancy? Bro Niu: It is fine in early pregnancy.
-
Q (Mr Cheng): Can I use grass carp belly instead of the tail? And pan-fry it first before simmering? Bro Niu: Of course you can use grass carp belly. The coriander and scallion shouldn’t cook too long — add them near the end.
Published July 26, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
