Astragalus, Codonopsis and Sea Bass Soup

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.