Soups
Spearmint Black Bean Egg Soup
traditionally warms the stomach, dispels wind, and supports blood nourishment
Why people make this soup
Xiang hua cai — a type of spearmint or aromatic herb found at Chinese and Asian grocers — has a distinctive clean fragrance and is valued in traditional Cantonese cooking for its ability to warm the stomach, dispel “wind” (the Chinese medicine concept covering sensations of bloating, cramping, or chills from external cold), and move stagnant qi. Paired with black beans, which in traditional usage nourish the blood and kidneys, and with pan-fried eggs that add warmth and richness, this soup becomes a gentle but effective remedy for people who run cold in their digestion, experience nervous or tension headaches, suffer blood-deficiency dizziness, or find their body struggles to tolerate tonic foods.
Who it suits / who should be cautious
- Suits: people with a cold, weak stomach; dizziness and fatigue from blood deficiency; tension headaches or dull neurological headaches; those who find it difficult to absorb richer tonics (“deficiency that cannot accept tonics”)
- Cautions: because spearmint contains volatile aromatic oils, it should not be simmered for long — add it only in the last few minutes of cooking as instructed. If xiang hua cai is not available, fresh purple perilla (shiso / zi su ye) makes a reasonable substitute, or a combination of cilantro and scallion.
Why these ingredients (the food-therapy logic)
- Spearmint / xiang hua cai: Warm and aromatic; traditionally associated with dispelling cold-wind, warming the stomach, moving qi, and easing gastric bloating, cramping, and menstrual pain. Its volatile oils are the source of its effects — and its reason to cook only briefly.
- Black beans (hei dou, with green kernel preferred): Sweet and neutral; in Chinese food therapy associated with nourishing the blood and kidneys, supporting circulation, and providing accessible protein. Traditionally dry-toasted before simmering to enhance their warming effect.
- Eggs: Warm and nourishing; pan-frying them first adds a savory, slightly crisp quality while keeping them warming.
- Fresh ginger: Warm; dispels cold and wind, supports digestion, and makes the overall formula more suitable for cold-constitution individuals.
- Shaoxing rice wine: Warm; activates circulation and helps carry the herb’s benefits through the body.
Ingredients (2–3 bowls / serves 2)
| Ingredient | Amount | Notes |
|---|---|---|
| Spearmint / xiang hua cai | ~115 g (3 oz) | Remove stems; pick clean leaves; wash well |
| Black beans (hei dou) | 75 g | Dry-toast in a dry pan until skins begin to crack; this is important for flavor and efficacy |
| Eggs | 2 | Pan-fry in a little oil until golden; set aside |
| Fresh ginger | 3 slices | |
| Shaoxing rice wine | 2 tbsp | |
| Water | 6 bowls (~1.1 L) |
Method
- Remove stems from the spearmint, pick off any damaged leaves, rinse the clean leaves thoroughly, and set aside.
- In a dry wok over medium heat, dry-toast the black beans (no oil) until the skins begin to crack and release a nutty aroma. Remove and set aside.
- Fry the eggs in a little oil until golden on both sides; set aside.
- Place the toasted black beans and ginger slices in a pot with 6 bowls of water. Bring to a boil and simmer for 1 hour.
- In the final 5 minutes of cooking, add the pan-fried eggs and Shaoxing rice wine. Simmer for 5 minutes.
- Add the spearmint leaves and simmer for just a few more minutes — do not overcook.
- Serve immediately; eat the eggs and drink the soup.
Bro Niu’s tips
Black beans with a green kernel (qing ren hei dou) are traditionally considered more potent than the standard variety — look for them if possible. The volatile oils in spearmint are what make it effective for warming the stomach and dispelling wind, but those same oils evaporate quickly under heat — so add the spearmint only in the very last minutes and do not let it boil for long. If you cannot find xiang hua cai, fresh purple perilla (zi su ye) makes a good substitute. For those who simply cannot find either herb, a combination of fresh cilantro (yan sui) and scallion can stand in, though the flavor profile will be somewhat different. Xiang hua cai is available at Chinese or Asian grocers, or online.
Community questions answered (selected)
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Q (Anna): Is spearmint (xiang hua cai) the same as peppermint? Bro Niu: (Bro Niu did not reply to this specific question in the original thread, but the herb sold as xiang hua cai in Hong Kong is a fragrant, broad-leafed mint variety distinct from standard peppermint — it is warmer and less intensely menthol-flavored.)
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Q (meimei): If I cannot find xiang hua cai, what can I substitute? Bro Niu: If you cannot get xiang hua cai, use fresh perilla (zi su ye) instead. If that is also unavailable, use cilantro and scallion as a substitute.
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Q (兜仔妈妈): I get headaches before my period, and I can often hear my stomach making gurgling sounds, sometimes bringing up gastric fluid. Can you suggest something? Bro Niu: For pre-menstrual headaches and digestive gurgling, you can try tai zi shen 3 qian, tian ma 3 qian, chuan xiong 2 qian, bai zhi 2 qian, fresh ginger 3 slices, and citrus peel 1 piece, simmered with a large fish head (pan-fried first) in 5 bowls of water for 1 hour. Drink the soup and eat the fish head. If the stomach discomfort persists long-term, please do see a doctor to rule out gastritis.
Published May 6, 2013 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
