Spearmint, Ginger and Black Bean Egg Soup

Why people make this soup

Spearmint — known in Cantonese herbal shops as xiang hua cai or yu xiang cao — is a different plant from the common mint used in Western cooking, though they are related. Its pungent, slightly cooling nature was traditionally used to dispel wind-heat and reduce swelling, yet when combined with warming ginger and tonic black soybeans, the whole formula shifts toward warming and nourishing. This is a soup for people who tend to feel cold easily, have a sluggish digestion, or are slightly anemic — especially those who cannot tolerate the richer warming tonics because even gentle supplements make them feel flushed or off. The combination gently warms without overcorrecting.

Who it suits / who should be cautious

• Well suited to people with a cool or cold stomach constitution, mild anemia, or those who are easily chilled and find standard tonics too warming
• Good for those prone to headaches triggered by wind or cold exposure
• Can be given to children by replacing the egg with lean pork
• A small amount of rice wine (mi jiu) can be added to the soup to enhance blood circulation and warming effect

Why these ingredients (the food-therapy logic)

• Spearmint (xiang hua cai / lv bo he): Warm, pungent, and aromatic; contains volatile oils traditionally associated with calming the nerves, dispelling wind, and easing stomach qi; previously Bro Niu has used it stir-fried with egg for headache and liver qi support
• Green-kernel black soybeans (qing ren hei dou): Distinguished from ordinary black soybeans by their green interior; considered warming and tonifying — traditionally used to nourish blood and kidney yin, and to improve circulation
• Ginger (sheng jiang): Warms the stomach and middle burner; used to dry-fry the black soybeans and drive their qi further inward; enhances the warming and qi-moving effect of the whole soup
• Egg (ji dan): Nourishes the blood and yin; provides protein and grounding richness

Ingredients (2–3 bowls)

Ingredient	Amount	Notes
Spearmint (xiang hua cai)	~115 g	Remove stalks; leaves only
Eggs	2	Beaten
Green-kernel black soybeans	~37 g	Dry-fry first (see method)
Fresh ginger slices	3 slices
Water	6 bowls (~1.2 L)
Rice wine (mi jiu)	2 tbsp (optional)	Adds warming and blood-moving effect

Method

1. Wash the spearmint leaves and remove the stalks; set aside.
2. Beat the eggs; set aside.
3. In a dry wok (no oil), toast the black soybeans over medium heat until the skins crack — this activates and warms them, making them more effective.
4. Place the toasted black soybeans and ginger slices in a pot with 6 bowls of water. Bring to a boil, then simmer for about 20 minutes until reduced to 3 bowls.
5. Add the spearmint leaves and beaten egg to the simmering soup. Stir gently and cook for 5 minutes. Do not boil vigorously.
6. Add rice wine if using. Serve immediately.

Bro Niu’s tips

• Spearmint contains volatile oils just like regular mint — add it at the very end of cooking and do not boil for long, otherwise these oils will dissipate and the warming fragrance will be lost.
• A splash of rice wine (about 2 tablespoons) added at the end reinforces the blood-moving and cold-dispelling effect.
• If cooking for children, replace the egg with lean pork — the soup will still be gentle and nourishing.
• The black soybeans used here are the green-kernel variety (qing ren hei dou), not ordinary black soybeans. The difference is visible when you cut one open — the interior is green rather than yellow or pale. This variety is believed to have a stronger tonic effect.
• Spearmint / xiang hua cai is available at Chinese or Asian grocers, or online; it may also be sold under the name “fish herb” (yu xiang cao).

Community questions answered (selected)

• Q (reader): Is this soup suitable for a child aged 5 with nasal congestion? Bro Niu: Yes, this soup is fine for children. You can replace the egg with lean pork.

• Q (Connie Chan): My husband has been vomiting every morning for a month, with a feeling of water pooling in the stomach. He tried cinnamon powder and felt slightly better but still vomits water. What should he try? Bro Niu: This sounds like cold-type stomach vomiting. Try cooking a congee with perilla leaf (zi su ye) 3 qian, tangerine peel (chen pi) 2 qian, and dried ginger 3 slices — this helps move qi, dispel cold, and stop nausea. Take 3–4 consecutive servings and see if there is improvement. Cinnamon powder can be used regularly as it warms the stomach; spearmint in tea form tends to be too cooling for this condition.

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Published January 29, 2013 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.