Lotus Root, Black Bean and Octopus Soup

Why people make this soup

Postpartum hair loss is remarkably common — most new mothers notice significant shedding in the weeks after delivery, as the body recalibrates its hormones. In Chinese food therapy, this is understood as a depletion of liver blood during pregnancy and birth, and the traditional approach is to replenish that blood through nourishing foods. This soup does that work through the combination of iron-rich dried octopus, blood-building black beans (which are dry-toasted to enhance their warming quality), and lotus root, which adds a gentle astringent quality. The result is a deeply savory, satisfying soup that Cantonese families have made for new mothers for generations.

Method

1. Dry-toast the black beans in a clean, oil-free pan over medium heat until fragrant and slightly cracked. Rinse and set aside.
2. Peel the lotus root and cut into thick chunks.
3. Slice the lean pork and blanch briefly in boiling water; drain.
4. Soak the dried octopus in water until softened; rinse.
5. Pit the red dates and rinse.
6. Add all ingredients to a clay pot or heavy-bottomed pot with 2.4 L of water.
7. Bring to a boil, then reduce to a gentle simmer for about 2 hours.
8. Serve hot, eating the soup and the solid ingredients together.

Nourilo’s Tips

This soup has a rich umami flavor and is excellent for postpartum nourishment — not just for hair, but also for overall blood recovery and milk production. However, those with an easily-heated constitution should not drink it; for that group, Nourilo suggests a lighter alternative using mulberry fruit (sang shen zi) and black beans steeped as tea (with a little of the toasted black beans soaked in hot water) to support hair health without excess heat. Dried squid (you yu gan) can substitute for octopus and has similar blood-nourishing properties, though the effects differ slightly.