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Chinese Yam, Wolfberry, Processed Fo-Ti and Longan Soup

traditionally associated with nourishing the liver and kidneys, replenishing qi and blood, and supporting sleep after childbirth

By · Registered Nutritionist & TCM Practitioner

Prep
10 min
Cook
90 min
Total
100 min
Makes
900 ml
Women's WellnessChildren's WellnessLiver WellnessKidney & Urinary WellnessSleep & CalmEnergy & VitalityBlood NourishmentEveryday Balance
Chinese Yam, Wolfberry, Processed Fo-Ti and Longan Soup

Why people make this soup

Becoming a new mother is one of the most physically demanding experiences a person can go through. The blood lost during delivery, the sleep deprivation, the emotional adjustment of caring for a newborn — all of this takes a real toll. Some new mothers find themselves pale, dizzy, with a persistent floating anxiety and an inability to rest properly even when the baby is asleep. In traditional Chinese food therapy, this pattern is understood as liver and kidney deficiency combined with heart-blood depletion — the body’s core reserves have been drawn down, and the mind cannot settle. This gentle, sweet-and-savoury soup uses four classic nourishing ingredients that are traditionally associated with replenishing the liver and kidneys, calming the spirit, and restoring the complexion. It can be served sweet with rock sugar, or savoury with lean pork or silkie chicken. Nursing mothers can drink this without concern.

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Frequently asked questions

Is this soup safe to drink while breastfeeding?

Yes. The recipe notes that nursing mothers can drink this soup without concern, and describes it as safe and nourishing for breastfeeding mothers.

What is this soup traditionally used for?

In Chinese food therapy, this soup is traditionally associated with nourishing the liver and kidneys, replenishing qi and blood, and calming restlessness and poor sleep that can follow the blood loss and exhaustion of childbirth. It is also commonly associated with supporting the complexion during postnatal recovery.

Are there any precautions for mothers recovering from a caesarean section?

The recipe notes that the same postnatal soups generally apply for caesarean recovery, but advises avoiding excess ginger and foods traditionally associated with promoting scar tissue growth — such as raw fish, mountain perch, and frog meat — until the wound has healed.

How long does this soup take to make, and how much does it yield?

After a brief 10-minute preparation, the soup simmers for about 1.5 hours until the liquid reduces from 1.8 L down to approximately 900 ml, making one pot.

Can this soup be served sweet or savoury?

Yes. The recipe works equally well as a sweet dessert soup seasoned with rock sugar, or as a savoury dish with the addition of silkie chicken or lean pork, seasoned with salt to taste.

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