Soups
Fresh Chinese Yam, Sha Shen, Yu Zhu and Quail Soup
Traditionally used to strengthen the spleen, nourish the lungs and support a delicate child's resilience
Why people make this soup
There’s an old line in Chinese medicine: a child’s “liver tends to be in excess, the spleen tends to be deficient.” In plain terms, little ones can run hot and fussy, while their digestion is still catching up — which can leave them tired, pale and prone to sweating and catching colds. Bro Niu’s takeaway is simple: protect the child’s spleen. This soup is traditionally used to strengthen the spleen, boost qi, nourish the lungs and ease phlegm, and is associated with helping a delicate child build resilience against colds and coughs.
Who it suits / who should be cautious
- Delicate children who tire easily, look pale, sweat readily or catch colds often — as a between-illness tonic.
- It is also traditionally considered suitable for people with diabetes, and those recovering from illness or surgery who feel thirsty and restless.
- Do NOT give it while a child has a fever; wait until the fever has passed. Vegetarians can omit the quail; lean pork or pork can stand in.
Why these ingredients (the food-therapy logic)
- Fresh Chinese yam (huai shan): traditionally used to strengthen the spleen and boost qi.
- Sha shen: classically used to nourish yin and moisten the lungs.
- Yu zhu (Solomon’s seal): traditionally used to nourish yin and generate fluids.
- Goji berries (gou qi zi): traditionally nourishing and gentle.
- Quail (an chun): traditionally said to nourish the five organs, neither cooling nor heating — well suited to delicate children.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Chinese yam (huai shan) | ~150 g (4 liang) | Peeled, cut into chunks |
| Goji berries (gou qi zi) | ~15 g (4 qian) | Soaked and rinsed |
| Sha shen | ~19 g (5 qian) | Soaked and rinsed |
| Yu zhu | ~19 g (5 qian) | Soaked and rinsed |
| Fresh ginger | 3 slices | |
| Red dates (hong zao) | 6 | |
| Frozen quail | 2 | Cleaned, blanched |
Method
- Clean and blanch the frozen quail; peel and chunk the fresh yam; soak and rinse the sha shen, yu zhu and goji berries.
- Put all ingredients in a pot with 8 bowls of water.
- Simmer for about 2 hours down to 4 bowls. Drink the soup and eat the ingredients.
Bro Niu’s tips
Quail is traditionally said to nourish the five organs without being cooling or heating, which makes it ideal for delicate children; frozen quail is sold at larger supermarkets. This soup can also be steamed (double-boiled) for 2 hours instead of simmered.
Community questions answered (selected)
- Q (Kitty): Can the quail be replaced with something else — chicken or lean pork? Bro Niu: If you don’t have quail, you can use lean pork or pork.
- Q (Mika): My child has just gotten over a cold but the cough isn’t fully cleared — can he drink this? He’s a delicate child, catches colds easily, and has nasal allergies. Bro Niu: If the cold isn’t fully cleared but the child is delicate, this soup is fine. But with a fever it must not be given, so an unresolved illness doesn’t take hold.
- Q (yan chan): Can this soup be double-boiled (steamed) instead? Bro Niu: Yes — double-boil it for 2 hours.
Published February 18, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
