Soups
Huai Shan, Goji, Sea Cucumber & Dried Scallop Pork Shin Soup
Traditionally used to nourish kidney essence and support vitality
Why people make this soup
Sea cucumber — prized in Chinese cuisine for centuries — is one of those rare ingredients that traditional food therapy considers beneficial for nearly everyone. It is high in protein, low in fat, and very low in cholesterol. What makes it particularly special in Chinese wellness thinking is the idea that it nourishes both yin and yang simultaneously — meaning it is warming enough for those who tend to feel cold, yet moistening enough for those who run hot. Bro Niu pairs it with dried scallops for a savory depth, Chinese yam to ease digestion, and goji berries and red dates for gentle blood support. Together they create a rich, golden soup that feels genuinely restorative.
Who it suits / who should be cautious
- Suited to adults of most constitutions; the recipe is considered mild and balanced
- Traditionally associated with supporting men and women experiencing fatigue, age-related decline, or recovery from illness
- Those with a cold, fever, or cough should wait until fully recovered before drinking this soup
- People with weak or sensitive digestion (bloating, loose stools) should ease in with a small portion; consider having a few servings of a simpler spleen-supporting soup first
- Pregnant women in the third trimester may drink this soup if their appetite is good
Why these ingredients (the food-therapy logic)
- Sea cucumber (hai shen): A rare food ingredient considered in traditional practice to nourish both kidney yin and yang. Rich in natural gelatin and collagen-like compounds, it has a long culinary history for supporting skin, joints, and overall vitality.
- Chinese yam (huai shan): Gentle and nourishing to the spleen and stomach, helping the body digest and absorb the richer ingredients in this soup.
- Goji berries (gou qi zi): Widely used in Chinese food therapy for their association with supporting liver and kidney function, vision, and healthy aging.
- Dried scallops (yao zhu / conpoy): An umami-rich ingredient that also carries traditional associations with kidney nourishment. Soaking softens them and enriches the soup base.
- Red dates (hong zao): Traditionally used to support blood and calm the mind; they also add natural sweetness to balance the savory broth.
- Pork shin (zhu zhan): Lean yet gelatinous, pork shin provides a clean, nourishing base for long-cooked soups.
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Rehydrated sea cucumber | 2 pieces | Buy pre-dried and soak overnight; blanch briefly, then cut into chunks |
| Chinese yam (huai shan) | ~38 g (1 liang) | Dried slices; rinse and soak briefly |
| Goji berries (gou qi zi) | ~15 g (4 qian) | Rinse gently |
| Red dates, pitted | 8 pieces | Remove pits before cooking |
| Fresh ginger | 2 slices | Helps reduce any fishiness |
| Dried scallops (yao zhu) | 3 pieces | Soak in water until softened, ~30 min; keep the soaking water to add to soup |
| Pork shin | ~300 g | Blanch in boiling water, rinse, then drain |
Method
- Soak the dried sea cucumber overnight in cold water until fully rehydrated and soft. Cut into bite-sized chunks. Blanch briefly in boiling water and drain.
- Soak the dried scallops in a small cup of water for about 30 minutes until softened; set aside the soaking water.
- Rinse the Chinese yam, goji berries, and red dates. Remove the date pits.
- Blanch the pork shin in boiling water for a few minutes, discard that water, and rinse the pork.
- Place all ingredients into a pot. Add enough water to cover generously (approximately 8 bowls).
- Bring to a boil over high heat, skim any foam from the surface, then reduce to a medium-low simmer.
- Cook for about 2 hours until the broth is rich and golden. Drink the soup and eat the sea cucumber and other solid ingredients.
Alternative: This soup can also be prepared in an electric slow-cooking pot (electric casserole). Steam or simmer on low for 2 hours.
Bro Niu’s tips
- Sea cucumber is rich in natural gelatin, which is traditionally associated with supporting smooth, elastic skin in women, and may benefit those concerned about bone density.
- Sea cucumber is slightly rich and can feel heavy if your digestion is sluggish. Those with a thick white tongue coating (a sign of dampness in Chinese medicine) should have a few lighter spleen-tonifying soups first, then start with just a small amount of sea cucumber in this recipe.
- Do not use too much sea cucumber per serving — a little goes a long way, and less is fine.
Community questions answered (selected)
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Q (Dol): My family member has lymphoma and is on immunotherapy, with fluid in the lungs and occasional blood in cough. Is this soup suitable? Bro Niu: This soup is suitable for cancer patients, but do not use too much sea cucumber at once as it is rich and heavy. You can also cook some red bean, mung bean, and coix seed congee together — cook until very soft. This is also traditionally associated with supporting the body during illness.
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Q (reader): My husband has three highs (blood pressure, lipids, blood sugar) and takes blood-thinning medication. What can I cook with sea cucumber? Bro Niu: Sea cucumber can be paired with Chinese yam, goji berries, lotus seeds, lily bulb, and red dates — stewed with chicken breast or lean pork.
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Q (reader, on slow-cooking method): Can this soup be made in an electric steaming pot? How long? Bro Niu: Yes, you can use the steaming method. Two hours is sufficient.
Published July 20, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
