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.

Method

1. Rinse all ingredients.
2. If using chicken or pork, blanch briefly in boiling water to remove impurities, then drain.
3. Combine all ingredients in a pot with 1.8 L of water.
4. Bring to a boil, then reduce to a gentle simmer and cook for about 1.5 hours, until the liquid reduces to 900 ml.
5. Season with rock sugar (for sweet version) or salt (for savoury version) to taste.
6. Drink the soup and eat the ingredients.

Nourilo’s Tips

This soup works equally well as a sweet dessert soup with rock sugar, or as a savoury main dish with chicken or lean pork. For nursing mothers, this soup is safe and nourishing. For caesarean section recovery, the same general postnatal soups apply — but in the early weeks, avoid excess ginger, and avoid foods traditionally associated with promoting scar tissue growth (such as raw fish, mountain perch, and frog meat) until the wound has healed.