Astragalus, Lotus Seed and Poria Quail Soup

Why people make this soup

Many of us know the frustration of lying awake at night — too many thoughts, waking at odd hours, or simply not being able to drift off at all. In traditional Chinese food therapy, this type of restlessness is often linked to insufficient qi and blood failing to nourish the heart. Nourilo put this recipe together to gently address that pattern: a warming, mildly sweet soup that the whole family can enjoy, particularly on cooler evenings when you want something comforting before bed.

Method

1. Blanch the quail in boiling water briefly, then rinse clean and set aside.
2. Rinse all dried herbs and soak for 10–15 minutes; drain.
3. Place all ingredients into a pot with 3 L of water.
4. Bring to a boil, then reduce heat and simmer for about 2 hours, until the liquid reduces to 0.9–1.2 L.
5. Serve the soup with the cooked solids — the lotus seeds and red dates are especially good to eat.

Nourilo’s Tips

The fu shen (poria with pine root) pictured in the original article shows a small round dark dot at the centre — that is the pine tree root around which the fungus grew, and this variety is considered to have a stronger calming effect than plain fu shen. Fresh lotus seeds are available seasonally at Chinese or Asian grocers and organic food stores; cook them whole including the green inner heart for a gentle heart-clearing quality. If you cannot find quail, lean pork shank or half a black-boned silkie chicken works well.