Four-Red Soup

Why people make this soup

In Cantonese food-therapy tradition, women are said to need extra support for blood production because of the monthly cycle. The “Four-Red Soup” (四红汤) draws together four red seeds — adzuki beans, red-skinned peanuts, goji berries, and red jujube dates — all prized in Chinese dietary wisdom for their association with nourishing the blood and supporting circulation. The result is a naturally sweet, comforting soup that Nourilo enjoys making for family members who look pale or feel run-down. He also points out a practical soaking tip: letting the beans and peanuts sit in cold water for at least an hour before cooking neutralises enzyme inhibitors in raw legumes, which makes them easier to digest.

Method

1. Pit the red dates and rinse them. Rinse the goji berries.
2. Soak the adzuki beans and red-skinned peanuts in cold water for at least 1 hour. Drain and discard the soaking water.
3. Add all ingredients to a pot with 2.4 L of water.
4. Bring to a boil over high heat, then reduce to a medium-low simmer.
5. Cook for approximately 1 hour and 15 minutes.
6. Stir in brown sugar to taste, simmer until dissolved, and serve. Eat some of the solids along with the soup.

Nourilo’s Tips

The soaking step is important — do not skip it. Raw legumes and nuts contain enzyme inhibitors (sometimes described as abscisic acid-related compounds) that can reduce digestibility when eaten in large quantities over time. Soaking and discarding the water neutralises these and makes the soup gentler on the stomach. If you cannot find red-skinned peanuts, ordinary small peanuts work fine. If red dates cause throat irritation, substitute with nan zao (southern dates), which are gentler.