Mulberry Mistletoe, Mulberry Fruit, Goji and Black Bean Soup

Why people make this soup

It is disheartening to find grey hairs in your thirties, or to notice your hair thinning before middle age. In Chinese food therapy, hair health is closely linked to the kidneys and liver — when these organ systems are nourished and the blood is abundant, the hair tends to be dark and strong. When they are depleted, the hair may be the first place to show it. Nourilo found a bag of deep, ripe dried mulberries at the market — sweet, almost like a gentle berry jam in flavour — and was reminded of how well they combine with the other dark, kidney-nourishing ingredients in this soup. The result is a gently sweet, earthy brew that smells and tastes wonderful, and is a practical everyday addition to a wellness routine for anyone concerned about their hair.

Method

1. Soak all ingredients briefly in cold water, then rinse.
2. Place all ingredients in a pot with 1.8 L of water.
3. Bring to a boil over high heat, then reduce to a gentle simmer.
4. Cook for about 1 hour until approximately 900 ml of liquid remain.
5. Drink the broth; you can also eat the goji berries, dates, and black beans.

Nourilo’s Tips

Black beans can be lightly dry-toasted before use (in a dry pan, about 12 minutes) — this enhances their warming and nourishing quality, though untoasted beans work perfectly well for a soup. Toasted black beans are essential if making a tea version. The processed (zhi) form of mulberry mistletoe has a milder, less bitter flavour; if using unprocessed mulberry mistletoe, add a few extra red dates to balance the taste. Lean pork or black chicken (wu ji) can be added to make the soup more substantial. Avoid leaving the herb dregs overnight in the broth — remove them after cooking for best quality.