Soups
Purple Chinese Yam, Fresh Lotus Seed and Fresh Lily Bulb Soup
traditionally used to support hormonal balance and ease menopausal discomfort
Why people make this soup
The symptoms of menopause — insomnia, heart palpitations, irritability, emotional swings, bone fragility — are largely driven by falling oestrogen levels. Many women are cautious about pharmaceutical hormone replacement therapy due to potential side effects, and food-based approaches offer a gentle supplementary option. Purple yam (zi huai shan) is a standout ingredient here: its naturally vivid colour comes from anthocyanins, powerful antioxidants, and it also contains diosgenin (a plant sterol), which has been studied for its potential relationship with oestrogen pathways. Traditional Chinese food therapy associates it with promoting oestrogen activity, balancing the body during menopause, and protecting against osteoporosis.
This is also a naturally low-calorie preparation — despite containing starch, purple yam has a low energy density and is traditionally said to reduce fat accumulation under the skin, making it a useful ingredient for those who want to manage weight gently.
Who it suits / who should be cautious
- Particularly well-suited to women in the peri- or post-menopausal stage experiencing restlessness, insomnia, night sweats, or mood fluctuations
- Suitable without sugar for people managing cancer — both purple yam and lily bulb are traditionally associated with inhibiting abnormal cell growth; omit the rock sugar if serving a cancer patient
- If you have a hormone-sensitive condition (e.g., certain hormone receptor-positive cancers), consult your doctor before adding diosgenin-rich foods regularly to your diet
Why these ingredients (the food-therapy logic)
- Purple Chinese yam (zi huai shan): Contains anthocyanins (antioxidants) and diosgenin (a plant sterol associated with oestrogen support); also contains mucilaginous polysaccharides traditionally linked to preventing osteoporosis and supporting metabolic health. Naturally low in caloric density despite containing starch.
- Fresh lotus seeds (xian lian zi): Traditionally used to tonify the spleen and kidney, calm the heart, and settle restless sleep. The bitter green core (lian xin) must be removed as it is intensely bitter.
- Fresh lily bulb (xian bai he): Mildly cool and sweet; classically used in Chinese food therapy to calm the spirit, ease anxiety, clear mild heart heat, and gently moisten the lungs.
Ingredients (2–3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh purple Chinese yam | ~150 g (4 liang) | Peel and cut into sticks or chunks; the flesh will discolour when exposed to air — use quickly or soak in water |
| Fresh lotus seeds | ~75 g (2 liang) | Remove the bitter green core from each |
| Fresh lily bulb | ~75 g (2 liang) | Separate into individual petals, rinse well |
| Rock sugar (bing tang) | to taste | Omit for cancer patients |
| Water | 5 bowls (~750 ml) | — |
Method
- Peel the purple yam and cut into sticks or chunks. Set aside (it will oxidise quickly after peeling — this is normal, similar to taro root or fresh tu fu ling).
- Remove the green bitter cores from the fresh lotus seeds.
- Separate the lily bulb petals and rinse clean.
- Combine all ingredients in a pot with 5 bowls of water. Bring to a boil over medium-high heat.
- Cook for 20 minutes until the yam is just tender. Stir in rock sugar until dissolved.
- Serve warm. The soup will naturally thicken slightly from the yam starch — this is expected.
Bro Niu’s tips
The key with this soup is not to overcook it: fresh lily bulb and fresh yam are both tender and break down quickly. For adults and older children, 20 minutes is sufficient. If preparing for young children or elderly people who need a softer texture, extend to 1 hour — the soup will become more of a thick, porridge-like consistency. The purple yam will change colour slightly when cut — this is completely normal and does not affect quality. If you have a large root and need to store half, the cut surface will oxidise; simply trim off the oxidised part before cooking.
Published November 9, 2021 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
