Soups
Astragalus, Codonopsis and Sea Bass Soup
traditionally used to strengthen qi, support wound healing, and aid recovery after surgery or childbirth
Why people make this soup
Sea bass is one of those rare ingredients that sits comfortably in both the kitchen and the traditional dispensary. In Chinese food therapy, it is considered neutral in nature and mildly sweet — qualities that make it suitable for a very wide range of people. What makes it particularly well regarded is its high protein content and gentle, non-heating character, which practitioners have long associated with supporting the body’s natural repair processes after surgery or childbirth. Paired with astragalus root and codonopsis — two of the most commonly used tonic herbs in Cantonese home cooking — this soup builds on a simple formula that generations of families have turned to when someone in the house needs to regain strength.
Who it suits / who should be cautious
- Suitable for people recovering from surgery, new mothers (before and after delivery), or anyone feeling fatigued and run-down
- Beneficial for those with mild spleen deficiency or puffiness associated with poor fluid metabolism
- Safe for the elderly and children in moderate amounts
- People with active skin conditions such as eczema, boils, or open sores should avoid this soup
- Use sea bass — freshwater farmed bass (California bass) is less effective according to traditional assessment
Why these ingredients (the food-therapy logic)
- Astragalus root (bei qi / huang qi): One of the most celebrated qi-tonifying herbs in Chinese food therapy; traditionally associated with strengthening the defensive energy of the body, supporting wound healing, and alleviating fatigue
- Codonopsis root (dang shen): Often described as a gentler substitute for ginseng; traditionally associated with supporting the spleen and stomach, replenishing qi, and improving appetite and energy in those recovering from illness
- Sea bass (hai lu yu): High in readily absorbed protein; traditionally associated with spleen and kidney support, calming the foetus in pregnancy, encouraging milk production postpartum, and reducing dizziness from anaemia
- Red dates (hong zao): A classic blood-nourishing ingredient that also supports the spleen and settles the mind
- Fresh ginger (sheng jiang): Warms the middle, aids digestion, and helps reduce any fishy aroma during cooking
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Astragalus root (bei qi) | 5 qian (~19 g) | rinse and soak briefly |
| Codonopsis root (dang shen) | 3 qian (~11 g) | rinse and soak briefly |
| Fresh ginger | 2 slices | no need to peel |
| Red dates | 6 pieces | pit removed |
| Sea bass (whole or cut) | ~600 g | cleaned, pan-fried first |
| Water | 7 bowls | approximately 1.4 litres |
Method
- Rinse the astragalus root and codonopsis in cold water and set aside.
- Clean the sea bass thoroughly; pat dry with kitchen paper.
- Heat a little oil in a pan or wok over medium heat and fry the fish on both sides until lightly golden. This step removes the fishy odour and adds depth to the soup.
- Pit the red dates.
- Place all ingredients — fish, herbs, ginger, red dates — into a pot with 7 bowls of water.
- Bring to a vigorous boil, then reduce to a gentle simmer.
- Cook for 40 minutes over low-medium heat until the soup turns a milky, fragrant colour.
- Season lightly with salt if desired. Serve hot; eat the fish along with the soup.
Bro Niu’s tips
Sea bass from the sea gives a significantly better result in this soup than farmed freshwater bass. If sea bass is hard to find, another option Bro Niu frequently recommends is stone fish (shi chong yu / 石崇鱼), which has a similar therapeutic character and produces a wonderfully flavourful broth. This soup is not just for surgical recovery — it is equally beneficial for the spleen-deficient person prone to mild puffiness, and for anyone with liver and kidney deficiency. People with skin disease, boils, or active sores should skip it. You can add fu ling (poria) or bai zhu if you also want to address dampness.
Community questions answered (selected)
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Q (宽心): My husband has haemorrhoids — does that count as a “sore”? He has just had bypass surgery and also has diabetes. Can he drink this soup? Is there a difference between sea bass and stone fish? Bro Niu: Haemorrhoids are actually a form of vascular dilation, not a sore, so they do not apply here. After bypass surgery this soup is fine — you can start from day two or three post-operation. Stone fish produces a slightly more flavourful broth, but the therapeutic effect is comparable to sea bass.
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Q (joyceW): My fifteen-year-old daughter just had a procedure on her neck to drain an abscess. When is it safe to give her fish soup? She also has asthma and nasal allergies. Bro Niu: You can use stone fish or sea bass soup — it will not cause excess granulation tissue. It is raw fish and mountain bass (shan ban yu) that may do so. Pair it with 3 qian astragalus, 3 qian snow fungus, 1 liang lily bulb, and 6 red dates. Three servings should help, and it suits asthma and nasal allergies too.
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Q (Pan): My father just had his gallbladder removed and feels very weak and tired. Can he eat ginseng? What soup should he have? Bro Niu: Try astragalus and ginseng (3 qian each), 1 liang Chinese yam (huai shan), and 6 red dates with 2 slices of ginger, cooked with lean pork. This helps replenish qi and blood and strengthen the body. For the first six months after surgery, avoid fatty or greasy foods as they can easily cause diarrhoea.
Published February 11, 2017 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
