Phyllanthus, Black Fungus and Burdock Root Soup (You Gan Zi Mu Er Niu Bang Tang)

Phyllanthus berry — known as oil kan zi in Cantonese and Indian gooseberry or amla in English — has an unusual property: its vitamin C remains stable even after high heat and prolonged cooking, unlike the vitamin C in most fruits and vegetables. In traditional Cantonese food therapy, it is commonly associated with aiding digestion and managing blood sugar, and is traditionally taken to support antioxidant defense.

Burdock root is traditionally used for its association with blood glucose and cholesterol management, while black fungus is long valued for cardiovascular support. Together with phyllanthus, they form a combination traditionally associated with blood sugar balance, blood pressure, and cardiovascular health as part of a balanced diet.

The soup is described as suitable for middle-aged and older adults as a regular health-maintenance dish. Those with a cold constitution — who tend to feel always cold or prefer warm food — can add 3 ginger slices and 2 pieces of dried tangerine peel to balance the soup's naturally cooling nature.

The recipe yields approximately 1.2 L, serving 3 to 4 people. Preparation takes about 15 minutes, and the soup simmers for 2 hours, for a total time of around 2 hours and 15 minutes.

No salt is needed. The natural sweetness of the dried figs and water chestnut balances the sourness of the phyllanthus berries, so the soup is seasoned entirely by its ingredients.