Soups
Fresh Dendrobium, American Ginseng, Goji and Quail Soup
Traditionally used to nourish yin, support the stomach and generate fluids
Why people make this soup
A friend visiting from Canada gave Bro Niu a box of American ginseng, so over the holiday he decided to make a nourishing soup. City folk work hard and often stay up late, which can leave them with a dry mouth, dry eyes and tiredness. Heavy, heating tonics are not the answer here — a soup that gently nourishes yin, supports the stomach and clears a little heat is far kinder. This one is fragrant and mild, suitable for young and old.
Who it suits / who should be cautious
- People who are tired, dry-mouthed or dry-eyed from late nights and hard work
- Those recovering after illness, surgery or childbirth — Bro Niu notes it is especially gentle for them
- Mild enough for young and old
- Caution: not suitable for those with a fever or an active cold (外感发热者不宜)
Why these ingredients (the food-therapy logic)
- Fresh dendrobium (xian shi hu): traditionally nourishes yin, supports the stomach and generates fluids.
- American ginseng (hua qi shen): traditionally used to support qi, generate fluids and clear heat — cooling rather than heating.
- Goji berries (gou qi zi): traditionally support the liver, brighten the eyes and strengthen the body.
- Carrot (hong luo bo): adds natural sweetness; traditionally said to clear heat.
- Quail (an chun): traditionally nourishing to the organs.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh dendrobium | ~38 g | Rinse, cut into sections |
| American ginseng | ~11 g | Thinly sliced |
| Goji berries | ~11 g | Soak and rinse |
| Carrot | 1 | Peeled, cut into chunks |
| Fresh ginger | 2 slices | |
| Frozen quail | 2 | Cleaned, blanched |
Method
- Rinse the fresh dendrobium and cut into sections. Slice the American ginseng thinly. Soak and rinse the goji berries. Peel and chunk the carrot. Clean the quail and blanch.
- Put everything except the ginseng slices into a pot with 8–9 bowls of water and simmer for about 1.5 hours.
- Add the ginseng slices, turn off the heat and let it sit, covered, for 10 minutes before serving.
Bro Niu’s tips
American ginseng contains volatile oils, so unless you are double-boiling, slice it thinly and add it only after the soup is cooked. This soup is fragrant and tasty, and especially good for those who are weak after illness, surgery or childbirth — but not for anyone with a fever from a cold.
Community questions answered (selected)
-
Q (Amy): Can an 18-month-old drink a soup made with American ginseng, dendrobium and mai dong? Bro Niu: For a toddler, better to use ingredients that are both food and gentle herb — Chinese yam, goji, carrot and red date with quail.
-
Q (Lmy): My husband had open-chest surgery to remove a thymus tumour 10 days ago. Which soups can he have now, and when can he have stonefish soup? Bro Niu: At 10 days the surface wound may have closed, but the deeper wound needs another 3–4 doses of stonefish soup. Pair it with bei qi, dang shen, red date and ginger, or with potato, carrot and corn.
-
Q (Duo Duo): Can American ginseng, tai zi shen and dang shen be cooked together? My mother-in-law cooks them with dendrobium and mai dong. Bro Niu: For several people, use about 11 g of each — not too much, or it becomes heating.
Published April 5, 2023 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
