Soups
Xue Geng Tang (Jellyfish and Water-Chestnut Soup)
Traditionally moistens the lungs and eases a dry cough
Why people make this soup
Some people, after a cold, keep coughing for a good long stretch. In the traditional view, a long cough can wear on the “lung yin,” leaving a dry cough with short, sharp bursts, scant sticky phlegm, a parched throat and a tired, drained feeling. This two-ingredient soup — jellyfish and water chestnut — is a classic, gentle pairing traditionally used to moisten the lungs and bring back some moisture for exactly that dry, depleted state.
Who it suits / who should be cautious
- Suits people with a dry, lingering cough, scant sticky phlegm and a dry mouth and throat after a cold.
- The source notes it also has a useful settling effect for middle-aged and older people with high blood pressure who get headaches, lots of phlegm, constipation, or a dry, bitter mouth.
Why these ingredients (the food-therapy logic)
- Jellyfish (hai zhe): in tradition, mild in nature and used to clear heat, reduce swelling, soften hardness and transform phlegm.
- Water chestnut (ma ti): traditionally moistens the lungs, transforms phlegm, generates fluids and eases cough. Together the two are a classic match for a dry, yin-depleted cough.
Ingredients (2 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Jellyfish (hai zhe) | ~75 g (2 taels) | soak to remove salt; jellyfish head works too |
| Water chestnut (ma ti) | 5–6 | peel, rinse, chop |
| Water | 4 bowls | reduce to 2 |
Method
- Soak the jellyfish in water to remove the salt (ready-to-eat jellyfish needs only a brief rinse), then chop.
- Peel and rinse the water chestnuts and chop.
- Put both into a pot with 4 bowls of water and simmer down to 2 bowls. Serve.
Bro Niu’s tips
This soup also has a good blood-pressure-settling reputation in tradition, and is well suited to middle-aged and older people with high blood pressure who get headaches, lots of phlegm, constipation, or a dry, bitter mouth.
Community questions answered (selected)
- Q (Anna): For this jellyfish and water-chestnut soup, may I use jellyfish head instead of jellyfish skin? Is the effect the same? Bro Niu: Yes, you can use jellyfish head instead; the effect is the same.
Published November 4, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
