Soups
Pseudostellaria, Amomum, Tangerine Peel and Red Date Soup
Traditionally supports the spleen and stomach and eases qi stagnation
Why people make this soup
Bro Niu here. Hong Kong life is busy and tense, so plenty of folks deal with a touchy stomach — especially the kind that feels like stagnant qi: a dull ache, frequent burping, a sour feeling that eases a bit after the burp. People like this often eat less, feel tired and weak, and get a queasy, reflux-y feeling. In the traditional view, a weak spleen needs gentle qi support while stagnant qi needs to be kept moving, and this pseudostellaria, amomum, tangerine peel and red date soup is traditionally used for exactly that.
A note on the star ingredient: pseudostellaria (tai zi shen) is not a true ginseng — it is sometimes called “children’s ginseng” because it is so gentle that even children can use it. It is milder than ginseng or codonopsis, but its mildness is the point, and it is traditionally considered suitable even for people with high blood pressure.
Who it suits / who should be cautious
- People with a weak stomach, poor appetite, tiredness and a sour, bloated feeling
- Gentle enough that even people with high blood pressure are traditionally said to be able to use the pseudostellaria
- People with yin deficiency and internal heat are advised to avoid it
Why these ingredients (the food-therapy logic)
- Pseudostellaria (tai zi shen): A gentle qi-supporting root, traditionally used to support the spleen and stomach and generate fluids.
- Amomum (sha ren): Traditionally used for a weak, damp-burdened spleen and stagnant stomach qi.
- Dried tangerine peel (chen pi): Traditionally associated with keeping qi moving and warming the middle.
- Red date (hong zao): Adds warmth and rounds out the soup.
Ingredients (3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Pseudostellaria root | 5 qian (~18 g) | Soak and rinse |
| Amomum fruit | 2 qian (~7 g) | Soak and rinse |
| Dried tangerine peel | 2 pieces | Soak and rinse |
| Red dates | 6 | Pitted |
Method
- Soak and rinse all the ingredients.
- Cook in 6 bowls of water for 1 hour, reducing to 3 bowls. Serve.
Bro Niu’s tips
This soup has a faint herbal taste. If children or older people are drinking it, add some lean pork while cooking to make it tastier. People with yin deficiency and internal heat should not use it.
Community questions answered (selected)
- Q (Candy): When making soup, do you need to blanch the pork or chicken gizzard first? Bro Niu: Generally meat should be blanched first to remove blood and off-odours. Start it in cold water.
- Q (Ah-er): My mother is about to have gallbladder surgery — what soup can she have afterward, and how should she recover? Bro Niu: Once she is allowed water, simmer some white radish and dried tangerine peel water and let her sip it slowly to help clear the anaesthetic. Later, a congee made with a few slices of astragalus (bei qi), dried scallop and tangerine peel can support recovery. For the first month, avoid any high-fat soups or dishes and keep to light food.
Published August 5, 2024 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
