Five-Finger Grass, Fresh Dendrobium, Chinese Yam, Lotus Seed, Wolfberry and Beef Shank Soup

Why people make this soup

When the temperature drops, warming the body from the inside out becomes a priority. Nourilo had lamb on the shopping list — black grass-fed lamb has wonderful winter-warming properties — but the cut at the market was quite fatty, so he pivoted to a beef shank instead. Beef shank cooks up beautifully after two hours, becoming silky and tender, and is a much leaner option. The real aromatic star of this soup is five-finger grass root (wu zhi mao tao), a root used widely in Cantonese cooking, particularly in southern Chinese and Hakka cuisine. It has a faint, pleasant coconut fragrance and a reputation for supporting spleen qi and soothing the respiratory tract. Combined with fresh dendrobium (shi hu) — one of the more prized tonic herbs, associated with nourishing stomach yin and benefiting the eyes — and the reliable combination of yam, lotus seeds, and wolfberries, this soup is tonifying without being heavy or heating.

Method

1. Soak and rinse five-finger grass root, yam, and lotus seeds separately.
2. Cut the fresh dendrobium stems into sections.
3. Slice the beef shank into thick pieces; blanch in boiling water for a few minutes, drain, and rinse.
4. Combine all ingredients (except wolfberries) in a pot with 2.4–2.7 L of water.
5. Bring to a boil, reduce heat, and simmer for 2 hours until reduced to about 1.2 L.
6. Add wolfberries in the last 15 minutes.
7. Serve; eat the soup, tender beef shank, and other solids together.

Nourilo’s Tips

Five-finger grass gives this soup a gentle, distinctive coconut-like fragrance — a real treat in cold weather. The soup is tonifying but not heating, making it pleasant for regular use throughout winter. If using dried dendrobium instead of fresh, use 11 g (11 g). This soup is also helpful for those with chronic gastritis, poor appetite, oral dryness, and chronic cough. Avoid it during a cold, flu, or fever.