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Soups

Fresh Dendrobium, Huai Shan, Burdock and Chestnut Soup

Traditionally used to nourish the spleen and kidney, support blood sugar balance, and promote joint and cardiovascular health

By · Registered Nutritionist & TCM Practitioner

Prep
20 min
Cook
90 min
Total
110 min
Makes
1.2–1.5 L
Digestive WellnessChildren's WellnessBlood Sugar BalanceHeart & CirculationKidney & Urinary WellnessBlood NourishmentBone & Joint WellnessEveryday Balance
Fresh Dendrobium, Huai Shan, Burdock and Chestnut Soup

Why people make this soup

Nourilo picked up a bunch of fresh tie pi shi hu (iron skin dendrobium) at a local herb market — sturdy, deep purple-green stems that looked full of vitality. He was struck by how different it tasted from the dried and processed forms: subtly fragrant, with a pleasant green flavour. This particular variety, Dendrobium officinale, is prized for its high content of polysaccharides and is traditionally regarded as one of the most potent yin-nourishing herbs available as fresh food. Paired with fresh huai shan, burdock, carrot, and chestnuts — all of which have long histories in Chinese food therapy for specific wellness benefits — the result is an unusually complete everyday tonic soup. Everything in this pot earns its place.

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Frequently asked questions

Who is this soup traditionally suited for?

This soup is noted as suitable for pregnant women, new mothers, the elderly, and children with a weaker constitution. It is described as a naturally sweet, deeply nourishing soup that suits almost everyone as part of a balanced diet.

Is this soup suitable if I have a cold or fever?

No. The recipe specifically advises avoiding this soup during colds and fever.

What is fresh dendrobium traditionally used for in this recipe?

The fresh iron skin dendrobium (Dendrobium officinale) used here is traditionally regarded as a yin-nourishing herb. The overall soup is traditionally associated with supporting the spleen and kidneys, blood sugar balance, joint flexibility, and healthy ageing.

How long does this soup take to make, and how much does it yield?

Preparation takes about 20 minutes and the soup simmers for 1 hour and 30 minutes, for a total time of roughly 1 hour 50 minutes. The recipe yields approximately 1.2–1.5 litres, or 3–4 servings.

Can I use dried dendrobium if fresh is not available?

Yes. The recipe notes that if fresh dendrobium is not available, a regular dried variety works too, with chuan shi hu or jin hua shi hu suggested as alternatives.

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