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.

Method

1. Rinse the fresh dendrobium and cut into 4–5 cm sections.
2. Peel the fresh huai shan and carrot; cut into chunks.
3. Scrub the burdock root with a brush but leave the skin on; cut into chunks.
4. Drop chestnuts into boiling water for a moment, then peel off the outer shell and inner skin.
5. Combine all ingredients in a pot with 2.4 L of cold water.
6. Bring to a boil, skim any foam, then simmer for 1 hour and 30 minutes.
7. Serve warm, drinking the broth and eating the ingredients.

Nourilo’s Tips

This is a naturally sweet, deeply nourishing soup that suits almost everyone. Pregnant women, new mothers, the elderly, and children with a weaker constitution are all welcome at the table. If fresh dendrobium is not available, a regular dried variety works too — try chuan shi hu or jin hua shi hu. Burdock does not need to be peeled — a good scrub with a brush is all it needs. If you want to add a protein base, pork shin works well. Avoid during colds and fever.