Spearmint Black Bean Egg Soup

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.

Method

1. Remove stems from the spearmint, pick off any damaged leaves, rinse the clean leaves thoroughly, and set aside.
2. 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.
3. Fry the eggs in a little oil until golden on both sides; set aside.
4. Place the toasted black beans and ginger slices in a pot with 1.8 L of water. Bring to a boil and simmer for 1 hour.
5. In the final 5 minutes of cooking, add the pan-fried eggs and Shaoxing rice wine. Simmer for 5 minutes.
6. Add the spearmint leaves and simmer for just a few more minutes — do not overcook.
7. Serve immediately; eat the eggs and drink the soup.

Nourilo’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.