Fresh Dendrobium, White Peony and Ophiopogon Soup

Why people make this soup

There is a feeling many people recognise but struggle to name: not quite hunger, not quite nausea, just a restless, burning unease in the upper stomach. In traditional Chinese food-therapy, this is linked to what practitioners call “stomach yin deficiency” — a state where the stomach lacks adequate moistening and cooling. Fresh dendrobium (shi hu) is one of the classic herbs for this pattern, and combining it with white peony and ophiopogon creates a straightforward soup that Nourilo has long recommended for those chronically dry, easily irritated digestive systems. It is mild enough for regular use and gentle on the palate.

Method

1. Rinse the fresh dendrobium stems thoroughly. Use the flat of a knife to lightly crush or bruise them — this helps release the active compounds during cooking.
2. Rinse and briefly soak the white peony root and ophiopogon root.
3. Place all three ingredients into a pot with 1.5 L of water.
4. Bring to a boil, then reduce heat and simmer for 1 hour until approximately 600 ml of liquid remain.
5. Strain into cups and serve warm. Drink the soup; you may also chew on the cooked dendrobium stems if you wish.

Nourilo’s Tips

The purple-skinned dendrobium is one of the more prized varieties — the quality is worth seeking out when you can find it. After cooking, try placing a piece of the stem in your mouth and chewing it: it has a pleasant sticky, glutinous texture, a bit like soft glutinous rice, and is traditionally said to help stimulate digestive secretions. Enjoy this soup two to three times a week while symptoms persist.

If you cannot find fresh dendrobium, Nourilo suggests replacing it with a combination of Chinese yam (huai shan), sand ginseng (sha shen), Solomon’s seal (yu zhu), snow fungus (xue er), and red dates — a broader yin-nourishing soup that is easier to source.