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Gastrodia, Polygonatum and Walnut Soup

traditionally associated with calming liver wind, nourishing blood, and supporting relief from migraines and dizziness

By · Registered Nutritionist & TCM Practitioner

Prep
15 min
Cook
60 min
Total
75 min
Makes
600 ml
Liver WellnessSleep & CalmBlood NourishmentEveryday Balance
Gastrodia, Polygonatum and Walnut Soup

Why people make this soup

Migraines are genuinely disabling. When a bad episode strikes, some people cannot get out of bed — the pain is relentless, and there can be visual disturbances like flashing lights on one side. Pain medication offers temporary relief, but many people look for something that might help reduce how often the attacks come. In traditional Cantonese food therapy, this type of migraine is often associated with “liver wind” — a pattern where insufficient nourishment to the liver leads to internal stirring that rises up to disturb the head. This soup was designed to address that root pattern: gastrodia calms liver wind and stops head pain; polygonatum and walnuts provide deep nourishment to support the brain and blood over time. The result is a savoury, mildly sweet soup that is pleasant to drink and gentle enough to take regularly.

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Frequently asked questions

Who is this soup traditionally made for?

This soup is traditionally used in Cantonese food therapy for people who experience recurring migraines, dizziness, or tension headaches. It is described as gentle enough to take regularly and is well-suited to long-term intermittent use.

What role does gastrodia rhizome play in this recipe?

In this recipe, gastrodia rhizome is traditionally used to calm liver wind and stop head pain, which in Cantonese food therapy is associated with insufficient nourishment to the liver causing internal stirring that rises up to disturb the head.

How often and for how long should this soup be taken?

The recommended pattern is 2–3 servings per week, taken as a course. Once symptoms improve significantly, you can stop. It should not be taken every single day, as giving the body rest days between servings is considered better practice with herbal-based soups.

How much does this recipe make, and how is it served?

The recipe yields approximately 600 ml, serving 1–2 people. It is drunk warm, dividing the 2 bowls over the course of the day. For a larger batch serving 5–7 people, the recipe can be scaled up with 3 L of water.

Can a fish head be used instead of lean pork?

Yes. Adding a large fish head to the pot alongside or instead of the pork is noted to make a noticeable difference to the therapeutic effect, and is described as the preferred version for those with more frequent or severe migraines.

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