Nourilo

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

In short: Fresh Dendrobium, Huai Shan, Burdock and Chestnut Soup is a soup that Traditionally used to nourish the spleen and kidney, support blood sugar balance, and promote joint and cardiovascular health. It is most often made for digestive wellness, children's wellness, blood sugar balance. Total time about 110 min. Key ingredients: dendrobium, burdock root, carrot, chestnuts.

By · Published under our editorial policy · Research library

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.

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.

What studies say about the key ingredients

Traditional use is not the same as clinical proof. Here is the strongest human research we found for each ingredient, limitations included.

  • Dendrobium · Randomized controlled trial · 2025
    Salivary flow rate and oral mucosal scores improved more in the Dendrobium group than in the control group using vitamin B12 rinse alone (P < .05). Serum IL-10 rose from baseline, and oral bacterial composition differed.Limitation: Small single-hospital sample; the Dendrobium group also used the B12 rinse, and the abstract does not say whether the control group received a placebo drink.PubMed 39811879 · 2 more dendrobium studies
  • Burdock root · Randomized controlled trial, 60 participants · 2026
    Compared with placebo, root powder was associated with higher superoxide dismutase and catalase, lower malondialdehyde and C-reactive protein, and smaller ovarian volumes. Hirsutism and menstrual frequency results are not reported in the abstract.Limitation: Small single-centre trial of 60 women, recruited by convenience sampling. The 460 mg/day dose is much smaller than typical food intake.PubMed 41757842 · 2 more burdock root studies

From the Nourilo Research Library. Findings come from specific doses, extracts and populations and may not apply to a home-cooked recipe.

Safety first — read before you cook

This is a traditional food, not a treatment. Please check with your doctor or pharmacist before making it a regular part of your diet if you:

  • are pregnant or breastfeeding, or are cooking for a young child;
  • take regular medicines — especially blood thinners, blood-pressure, diabetes or immune-suppressing drugs;
  • have a kidney, liver or heart condition, or a known food allergy.

Stop eating it and seek advice if you notice an allergic reaction or feel unwell. Safety notes reviewed 8 October 2026 · How we write safety notes

Spot an error? Report a correction

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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