Astragalus, Rice Paper Plant Pith & Black Bean Soup

Why people make this soup

Inadequate milk supply after delivery is more common than many people realise, and it can be distressing for mothers who want to breastfeed. Traditional food therapy attributes postpartum milk shortage to two main patterns: blood and qi deficiency (often from blood loss during delivery, or a generally weak constitution), and emotional stagnation (stress, anxiety, and low mood can inhibit the free flow of milk). This soup targets the first pattern — it is a nourishing, relatively simple broth designed to replenish qi and blood and gently encourage milk production and flow. It can be made more substantial and nutritious by adding pork shin or fresh fish to the pot.

Nourilo also notes that good preparation before delivery makes a difference: from around 5 months of pregnancy, regular breast massage and, from 7–8 months onwards, washing the nipples with warm soapy water can help condition the skin and prepare the breast for nursing.

Method

1. Rinse all ingredients. Soak the black soybeans in water for 30 minutes.
2. Place all ingredients into a pot with 2.1 L of water.
3. Bring to a boil, then simmer over medium-low heat for about 1 hour 30 minutes until the liquid reduces to 600 ml.
4. Drink the soup. The tong cao (soft white pith) does not need to be eaten — discard it.
5. Optional: add pork shin (200 g) or a fresh fish during cooking for extra protein and a richer flavour.

Nourilo’s Tips

This soup is specifically designed for postpartum recovery and milk production support, and is suitable from day 3 after delivery. Adding pork shin or fresh fish to the pot makes it a more complete and satisfying meal. Drink regularly during the breastfeeding period as needed — it is a nourishing broth that replenishes the new mother without being overly heavy.