Soups
Dendrobium and Glehnia Root Soup with Carrot and Preserved Duck Gizzard
traditionally associated with nourishing yin, moistening the lungs, and supporting digestive health
Why people make this soup
During periods of respiratory illness or dry weather, a thoughtful cook in a Chinese household will often reach for yin-nourishing ingredients — those that, according to traditional theory, help replenish body fluids, cool internal dryness, and keep the respiratory tract supple. This recipe was originally adapted from a health protection booklet circulated during a respiratory virus outbreak and simplified by Bro Niu for home cooking. The medicinal herbs in the base are relatively mild — the slight bitterness of mulberry leaf is softened by liquorice root — and adding carrots and preserved duck gizzard transforms what could feel like a medicine brew into a genuinely flavourful family soup.
Who it suits / who should be cautious
- Suitable for most adults and children as a regular family soup, especially during dry seasons or when respiratory viruses are circulating
- Particularly helpful for those who feel internally dry — dry throat, dry skin, thirst without being able to quench it — or who run warm constitutionally
- Those with a pronounced cold or damp constitution should balance this soup with a warming side such as ginger tea
- Pregnant women may use this soup in moderation; all the herbs here are considered mild
Why these ingredients (the food-therapy logic)
- Dendrobium stem (shi hu): Considered one of the most effective yin-nourishing herbs in the Chinese materia medica; traditionally used to promote fluids, support the stomach, and mildly clear heat without being too cold
- Glehnia root (sha shen): Nourishes lung yin and supports the stomach; a classic pair with dendrobium for dry-type conditions
- Coix seed (sheng yi ren): Supports the spleen, drains dampness, and has mild heat-clearing properties; also helps make the soup more digestible
- Ophiopogon root (mai dong): Moistens the lungs and nourishes heart yin; particularly associated with soothing a dry, irritated throat
- Mulberry leaf (sang ye): Gently disperses wind-heat and clears the lungs; the slight bitterness is softened by the liquorice in this formula
- Raw liquorice (sheng gan cao): Harmonises the formula, reduces bitterness, and has well-documented mild anti-inflammatory properties in modern research
- Carrot: Sweet and neutral in character; supports the spleen, liver, and eyes; modern research highlights its anti-inflammatory and anti-allergenic compounds
- Preserved duck gizzard (chen ya shen): A classic soup ingredient with a savoury, umami depth that lifts the whole pot; traditionally associated with aiding digestion and gently moistening the lungs
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Dendrobium stem (shi hu) | 40 g | Rinse and soak briefly |
| Glehnia root (sha shen) | 40 g | Rinse and soak briefly |
| Coix seed (sheng yi ren) | 40 g | Rinse well |
| Ophiopogon root (mai dong) | 24 g | Rinse |
| Mulberry leaf (sang ye) | 24 g | Rinse |
| Raw liquorice root (sheng gan cao) | 12 g | Rinse |
| Carrots | 2 medium | Peel and cut into chunks |
| Preserved dried duck gizzard | 2 pieces | Blanch in boiling water first |
Method
- Rinse all the dried herbs and soak briefly in cold water; set aside.
- Blanch the preserved duck gizzard in boiling water for 2–3 minutes to remove excess saltiness; drain.
- Peel and chop the carrots into rough chunks.
- Combine all ingredients in a pot with 8 bowls (about 1.6 litres) of water.
- Bring to a boil, then reduce heat to a gentle simmer.
- Cook for 1.5 hours until the liquid reduces to about 4 bowls.
- Season lightly with salt if desired. Serve and drink the broth; the carrot and coix seed can be eaten as well.
Bro Niu’s tips
- This soup is mild enough for the whole family including young children (half a bowl for toddlers around 18 months).
- Carrot is not just a flavour booster here — modern nutrition research confirms it contains anti-inflammatory compounds, making it a smart addition during the colder, illness-prone months.
- The preserved duck gizzard (chen ya shen) can be bought at Chinese grocery stores; it adds a beautiful savoury depth. If unavailable, omit it and add a small piece of lean pork instead.
- If the overall flavour is too mild for your palate, a small amount of salt or a few slices of ginger can help.
Community questions answered (selected)
-
Q (kaka): I have heard that liquorice cannot be eaten together with pork. If I cook this soup, can I still eat pork dishes alongside it? Bro Niu: I have checked multiple herbal reference books and none of them list liquorice and pork as incompatible. The main caution with liquorice is simply not to use large amounts over a long period. The small quantity used here as a formula harmoniser poses no concern.
-
Q (Yy, breastfeeding mother): I am currently breastfeeding and my spleen function is weak. Is this duck gizzard soup suitable for me? Bro Niu: Yes, this soup is a yin-nourishing one and is suitable for you. Once your throat feels better, I would suggest also cooking a Four Spirits soup (four shen: Chinese yam, poria, lotus seed, and euryale seed) to help strengthen your spleen and firm up the digestion.
Published February 2, 2020 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
