Soups
Fresh Morinda Root & Loranthus Chicken Soup
Traditionally associated with nourishing the liver and kidneys and strengthening sinews and bones
Why people make this soup
Menopause is often thought of as a women’s experience, but Chinese medicine recognises that men go through a similar transition — typically between 55 and 65 — marked by fatigue, poor sleep, forgetfulness, irritability, lower back weakness, and gradually declining vitality. Women’s transition, often starting in the late 40s to mid-50s, can bring a similar pattern of symptoms. In both cases, the underlying pattern in Chinese food medicine points to a gradual depletion of liver and kidney essence — which is the same system that supports the health of tendons, bones, and hair.
Bro Niu chose this soup precisely because it addresses both the common female and male menopausal experience from this root. The combination of fresh morinda root and loranthus is one of the most traditional pairings in Cantonese cooking for kidney and liver support, and adding black-skinned green soybeans (a variety particularly prized for kidney nourishment) makes it richer and more complete. The soup is also associated in Chinese tradition with supporting hair health — both preventing premature greying and encouraging hair vitality — which adds to its appeal for middle-aged adults.
Who it suits / who should be cautious
- Suits: middle-aged and older adults experiencing lower back ache, fatigue, joint weakness, poor memory, or symptoms associated with menopause in either men or women; suitable for both sexes
- This soup is warming in nature; those with pronounced heat signs (frequent thirst, dry mouth, hot flushes, etc.) may find it slightly drying — in that case, add 2–3 slices of dried fig or 3 g of ophiopogon (mai dong) to balance
- Those taking blood thinners or other medications should consult a doctor before using this as a regular brew
Why these ingredients (the food-therapy logic)
- Fresh morinda root (ba ji / ba ji tian): One of the key kidney-tonifying herbs in Chinese medicine; associated with supporting kidney yang, strengthening tendons, and improving fatigue and lower back weakness; fresh root is considered superior to dried
- Loranthus (sang ji sheng): Traditionally associated with liver and kidney support, strengthening tendons and bones, and has a long history of use in Cantonese soup-making for joint health and during pregnancy
- Black-skinned green soybean (qing ren hei dou): A variety of black soybean considered especially valuable for nourishing the kidneys; roasted version is even more beneficial by some accounts
- Nan dates (nan zao): A variety of Chinese jujube with a distinctive firm texture and slightly smoky flavour; adds sweetness and supports qi without excess heat
- Chicken breast: A lean, gentle protein; blanching first removes impurities
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh morinda root (ba ji) | 75 g (2 liang) | Or use 19 g dried; rinse and soak |
| Loranthus (sang ji sheng) | 38 g (1 liang) | Rinse and soak |
| Black-skinned green soybean (qing ren hei dou) | 38 g (1 liang) | Rinse and soak |
| Nan dates | 4 pieces | Rinse |
| Chicken breast | 1 piece | Blanch before use |
| Water | 6–7 bowls (~1.6 L) |
Method
- Blanch the chicken breast briefly in boiling water; drain and rinse.
- Rinse and soak the morinda root, loranthus, black soybeans, and nan dates.
- Place all ingredients in a pot with 6–7 bowls of water.
- Bring to a boil, then reduce to a gentle simmer and cook for approximately 3 hours until reduced to about 4 bowls.
- Serve and eat the broth and soup ingredients together.
Bro Niu’s tips
This soup is nourishing for both men and women, and Bro Niu notes it has additional benefits for middle-aged and older adults: it is associated in Chinese tradition with supporting skin elasticity, slowing visible signs of ageing, and maintaining hair colour and lustre — a set of benefits that makes it popular with those in their 40s and 50s. Roasted black soybeans have even stronger kidney-supporting effects and can be substituted freely for raw ones.
If the soup causes a slightly dry or warm feeling in the throat (indicating it may be a touch too warming for a particular person’s constitution), brew 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.
Community questions answered (selected)
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Q (yan): My father has high blood pressure, takes blood thinners, and has a combination of health issues. Can he have this soup? I usually make him a soup with ba ji, du zhong, niu qi, niu da li, and chestnuts. Bro Niu: The soups you described are fine for your father. For the individual herbs, use 3–4 qian (11–15 g) of each. The chestnuts can be kept as they are — the other herbs in modest amounts are appropriate for someone with his conditions.
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Q (火马骏星): I added 20 g of eucommia bark (du zhong) to this soup and the next day felt a dry throat and slightly heated feeling. What can I add to counteract this? Bro Niu: Brew a small amount of American ginseng (hua qi shen) and monk fruit (luo han guo) as a soothing tea — even a small amount of each will help balance the warming effect.
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Q (陈太 / Mrs Chen): I have many menopausal symptoms — hot flushes, insomnia, leg cramps, whole-body aching, hair loss, and recurring bladder infections requiring antibiotics. My constitution is contradictory — I react badly to warm foods AND cold foods. What can I do? Bro Niu: With so many symptoms, the best approach is to see a Chinese medicine practitioner for a tailored formula. For daily maintenance, try a brew with wheat berry (xiao mai mi, 38 g), baked licorice (zhi gan cao, 8 g), black Chinese dates or nan dates (6 pieces), poria (fu shen, 15 g), and lily bulb (bai he, 38 g) with either lean pork or as a sweet soup — take two to three times a week. Using nan dates or black dates keeps the formula from being drying.
Published February 24, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 5 min read.
