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Fresh Dendrobium, Chinese Yam, Goji Berry, Conch and Quail Soup

traditionally used to nourish yin, moisten the eyes, and replenish the five organs at midlife

By · Registered Nutritionist & TCM Practitioner

Prep
20 min
Cook
2 hr
Total
2 hr 20 min
Makes
0.9–1.2 L
Eye WellnessEveryday Balance
Fresh Dendrobium, Chinese Yam, Goji Berry, Conch and Quail Soup

Why people make this soup

Somewhere in our forties and fifties, many of us start noticing subtle changes: skin that once bounced back now looks a little drier, joints that were never a concern now click and feel less fluid, and eyes that used to be sharp after a night’s rest now feel dry and tired by mid-afternoon. Traditional Chinese food therapy attributes much of this to a natural, gradual depletion of yin fluids — the body’s deep, cooling, lubricating reservoir — and the response is to nourish it gently with moistening foods.

Fresh Dendrobium stem (xian shi hu) is one of the most celebrated yin-nourishing herbs in Chinese medicine. When you cook it, the stem becomes wonderfully slippery and sticky — that viscous quality, rich in mucilaginous polysaccharides, is exactly what is considered so beneficial for the skin, joints, and eyes. Some Chinese herbal shops now stock the fresh version, which Nourilo greatly prefers to the dried; the fresh stem has a cleaner, more delicate fragrance. Combined with Chinese yam, goji berries, dried conch, and quail, this soup is deeply nourishing without being heavy.

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Frequently asked questions

Who is this soup traditionally made for?

This soup is traditionally eaten at midlife — roughly the forties and fifties — when there is a gradual, natural depletion of yin fluids that may show up as drier skin, less fluid joints, and eyes that feel dry and tired. It is traditionally used to nourish yin fluids, support vision, and replenish the five organs as part of a balanced diet.

What role does fresh Dendrobium play in this recipe?

Fresh Dendrobium stem (xian shi hu) is one of the most celebrated yin-nourishing herbs in Chinese medicine. When cooked, the stem becomes sticky and slippery due to its mucilaginous polysaccharides, a quality traditionally associated with nourishing the skin, joints, and eyes. Nourilo prefers the fresh stem over the dried, as it has a cleaner, more delicate fragrance and becomes gloriously sticky and fragrant when cooked.

Can I use dried Dendrobium or dried Chinese yam if the fresh versions are unavailable?

Yes. If fresh Dendrobium is unavailable, use 11 g of the dried form instead. If fresh Chinese yam cannot be found, dried Chinese yam works equally well — use 38 g. Frozen conch can also substitute for the dried conch slices.

How long does it take to make, and how much does it yield?

Preparation takes about 20 minutes, and the soup then simmers gently for 2 hours, giving a total time of around 2 hours and 20 minutes. The finished soup yields approximately 0.9 to 1.2 litres.

How should this soup be served?

The soup is served warm, and the recipe instructs you to eat both the broth and the solid soup ingredients together.

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