Fresh Morinda Root & Loranthus Chicken Soup

This soup is traditionally made for both men and women going through age-related depletion. In Chinese food medicine, women — often from the late 40s to mid-50s — and men — typically between 55 and 65 — can experience a similar pattern of fatigue, poor sleep, lower back weakness, and declining vitality, all associated with gradual depletion of liver and kidney essence. The soup is nourishing for middle-aged and older adults of both sexes.

The combination of fresh morinda root and loranthus is one of the most traditional pairings in Cantonese cooking for kidney and liver support. Together with black-skinned green soybeans — a variety particularly prized for kidney nourishment — they make the soup richer and more complete in its traditional purpose of supporting liver and kidney function and strengthening tendons and bones.

Preparation takes about 15 minutes, and the soup simmers for approximately 3 hours, for a total time of around 3 hours and 15 minutes. Starting with 1.8–2.1 L of water, it reduces to about 1.2 L of finished soup.

Yes. In Chinese tradition, this soup is associated with supporting hair health — including preventing premature greying and encouraging hair vitality — as well as supporting skin elasticity and slowing visible signs of ageing. These associations make it popular with those in their 40s and 50s, as part of a balanced diet.

If the soup causes a slightly dry or warm feeling in the throat, the recipe suggests brewing some American ginseng (hua qi shen) and a small piece of monk fruit (luo han guo) as a simple balancing tea to counteract the effect.