Soups
Pseudostellaria, Goji, Dendrobium and Dried Conch Soup
traditionally used to nourish liver and stomach yin, support clear vision
Why people make this soup
Few people think about their eyes until something goes wrong. Bro Niu, who spends considerable time at the computer himself, makes a point of regular eye checks and has developed small daily habits — gentle eye massage, screen breaks, and soups like this one. At a recent eye exam, the optometrist was pleasantly surprised by how healthy his eyes looked. In traditional food therapy, the eyes are closely connected to the liver system — when liver blood and yin become depleted (through overwork, long screen hours, poor sleep), vision can become blurred, dry or strained. This soup brings together ingredients associated with replenishing that yin while also gently supporting stomach function, since good digestion underlies the body’s ability to nourish everything else.
Who it suits / who should be cautious
- People who spend long hours reading, at a computer, or on screens and experience eye fatigue, dryness or mild blurring
- Those with mild loss of appetite, dry mouth or a feeling of general tiredness alongside eye complaints
- Suitable for adults and children over 3 years old (up to twice a week for children)
- The whole family can drink this regularly
- People with damp-heat in the spleen and stomach (symptoms may include heavy, thick tongue coating, loose stools that smell strong, bloating) should avoid this soup
- Vegetarians can substitute dried red kidney beans or black-eyed peas for the conch, which also support eye health
Why these ingredients (the food-therapy logic)
- Pseudostellaria root (tai zi shen): A gentle, mild tonic — sometimes called “child ginseng” — that supports qi without being warming or stimulating; it is associated with improving appetite and overall vitality
- Goji berries (gou qi zi): One of the most well-known eye-supporting foods in traditional practice; associated with nourishing liver blood and brightening vision
- Mulberry fruit (sang shen zi): Considered nourishing to liver and kidney yin; in traditional use it is linked with supporting vision and the blood supply to the eyes
- Dendrobium (huo shan shi hu, Dendrobium huoshanense): A prized herb for stomach yin — it is associated with generating body fluids, relieving dry mouth and clearing gentle heat without being too cold; its moistening quality makes it complementary to the eye-nourishing herbs here
- Dried conch (luo pian): Used primarily to give the soup a sweet, rich flavour base; it is a nutritious seafood with a long history in Cantonese soup-making; the best quality is American Pacific conch (American luo pian), which produces a clean, sweet broth
Ingredients (2–3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Pseudostellaria root (tai zi shen) | 19 g (5 qian) | Available at Chinese herbal medicine shops |
| Goji berries (gou qi zi) | 15 g (4 qian) | Rinse before use |
| Mulberry fruit (sang shen zi) | 19 g (5 qian) | Dried; rinse before use |
| Dendrobium (huo shan shi hu) | 19 g (5 qian) | Huoshan variety; available as small rolled pellets or strips |
| Dried conch slices (luo pian) | 75 g (2 liang) | American Pacific conch gives the sweetest broth; or substitute dried abalone |
Method
- Rinse and briefly soak all ingredients.
- Place everything into a pot with 6 bowls (approximately 1.2 litres) of water.
- Bring to a boil, then reduce to a low simmer.
- Cook for approximately 2 hours until the liquid reduces to 2–3 bowls.
- Drink the broth while warm; the goji berries and conch can be eaten.
Bro Niu’s tips
- This soup can also be prepared with lean pork added for a heartier meal-style soup — just blanch the pork first.
- Regarding dendrobium: there are many varieties at very different price points. Bro Niu notes that the difference between expensive and less expensive dendrobium is often smaller than specialty shops would have you believe. The key is to find a reputable source. The rolled “pellet” style and the loose “strip” style are both fine to use — strips are sometimes sold so you can inspect them more easily.
- Vegetarians: simply omit the conch and substitute red kidney beans or black-eyed peas. These are also associated with eye health in traditional practice, and they make the soup more filling.
- Children 3 and older can drink this soup; Bro Niu suggests limiting it to twice a week for younger children.
Community questions answered (selected)
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Q (Angel): I am vegetarian. Can I make this soup without the conch? Do I need to add anything to replace it? Bro Niu: Absolutely — just swap the conch for dried red kidney beans or green-eyed black beans (qing ren hei dou). Both are associated with supporting eye health and are nourishing, so the soup will still be beneficial.
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Q (Connie Chan): Is this soup warming or drying? Can someone with excess heart fire drink it? Bro Niu: This soup is yin-nourishing and cooling in nature, so people with excess heat or heart fire can drink it without concern.
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Q (Sue): Can a 3-year-old child drink this soup? Bro Niu: Yes, children from age 3 can drink this soup — limit it to twice a week at most.
Published November 21, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
