Water Chestnut and Barley Soy Milk

Why people make this drink

Bad breath can be an awkward social problem, and while dental hygiene is always the first thing to check, Bro Niu often sees it linked to what he calls “stomach heat” — a pattern in traditional food therapy associated with eating too much fried, spicy, or rich food, which causes a kind of fermented, stale odor from the digestive tract. This drink works gently from the inside: water chestnut is refreshingly cooling and helps clear intestinal build-up, while barley — used here in both its raw and pre-cooked forms — supports digestion and drains excess dampness. Soy milk adds a mild, creamy base and extends the drink. Together they make a naturally sweet, pleasant beverage that can be drunk warm or at room temperature.

Who it suits / who should be cautious

• Suited for adults and children with bad breath that seems linked to rich eating habits, digestive sluggishness, or stomach heat
• Fine for the whole family as a daily wellness drink
• Pregnant individuals should omit the barley; use only water chestnuts and soy milk, simmered for 15 minutes
• Those with a cold constitution or sensitive digestion can add a small strip of dried tangerine peel (chen pi) to the soy milk while cooking, to reduce the cooling nature of the drink

Why these ingredients (the food-therapy logic)

• Water chestnut (ma ti): Cooling and sweet; traditionally valued for clearing heat from the stomach and intestines, reducing fermentation and odor
• Raw barley (sheng yi mi / Coix lacryma-jobi): Drains dampness, clears heat, and supports smooth digestion
• Cooked barley (shu yi mi): The roasted or pre-cooked form is gentler on digestion; using both forms balances the clearing and supporting effects
• Soy milk: Neutral to slightly cooling; adds protein and a creamy quality; using sweetened soy milk makes this drink appealing without added sugar

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Water chestnuts (ma ti)	8 pieces	Peel and slice
Raw barley (sheng yi mi)	~15 g	Soak in water for 1 hour before cooking
Cooked barley (shu yi mi)	~15 g	Rinse; no soaking needed
Sweet soy milk	2 cups (~500 ml)	Store-bought unsweetened or lightly sweetened both work

Method

1. Soak the raw barley in water for 1 hour, then drain.
2. Peel the water chestnuts and slice them into rounds.
3. Place the barley (both raw and cooked) in a pot with 1.5 bowls of water. Bring to a boil, then reduce the heat and simmer for 40 minutes.
4. Add the soy milk and the sliced water chestnuts. Return to a gentle simmer and cook for a further 15 minutes.
5. Serve warm. Drink the liquid and eat the chestnuts and barley.

Bro Niu’s tips

• Best drunk on an empty stomach in the morning; aim for one cup daily for 3 to 5 consecutive days
• This drink is light and naturally sweet — pleasant for all ages
• If barley is not available abroad, a 1:1 mixture of whole barley and pearl barley makes a reasonable substitute
• If bad breath persists after several days, consult a dentist to rule out tooth decay or gum disease as the underlying cause

Community questions answered (selected)

• Q (JC): My 20-year-old son is slim, has acne, and has developed bad breath. What food therapy might help? Bro Niu: First, make sure he is brushing his teeth well and avoiding spicy, fried foods. You can also try a decoction of poria (yun ling), white atractylodes (bai zhu), hyacinth bean skin (bian dou yi), and alisma (ze xie) — 3 qian each — with one piece of dried tangerine peel and two honey dates, cooked in five bowls of water down to two bowls. Give it to him for three consecutive days.

• Q (Moon): I have a white tongue coating, dry mouth, and my husband says my breath has a vegetable-like smell. I have had chronic gastritis in the past. What should I do? Bro Niu: The white coating suggests your spleen and stomach may have some dampness. Try a decoction of poria (yun ling), white atractylodes (bai zhu), hyacinth bean skin (bian dou yi), and alisma (ze xie) — 3 qian each — with two honey dates, in five bowls of water down to two bowls, for three consecutive days. If there is improvement, one to two doses per week works well as an ongoing tonic. Also, those white bits in your throat are called tonsil stones — rinsing twice daily with a mild antiseptic mouthwash can reduce them and their associated odor.

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Published July 3, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.