Soups
Astragalus Steamed Rice-Field Eel Soup
Traditionally nourishes qi and blood and supports recovery from weakness
Why people make this soup
Rice-field eel is warming, meaty and sweet-tasting, and it has long been treasured in home food therapy. In the traditional view it builds qi and blood, strengthens the sinews and bones, and helps the body recover after a draining illness. Bro Niu likes that even people who normally feel uncomfortable after rich tonics tend to take this gentle steamed broth without trouble — that is the whole point of “weakness that cannot take tonics.”
Who it suits / who should be cautious
- People feeling pale, tired, anemic, short of breath, dizzy or weak after a serious illness; also traditionally favored by those managing blood sugar.
- Children should be at least 3 years old before drinking. People with high blood pressure or gout should be cautious — for gout, Bro Niu suggests replacing the eel with lean pork. People prone to skin allergies, eczema or hives traditionally avoid scaleless fish.
Why these ingredients (the food-therapy logic)
- Astragalus (bei qi): A classic qi tonic; traditionally associated with raising energy and supporting blood. Bro Niu notes it is “two-directional” in old usage, so it is dosed carefully.
- Rice-field eel (huang shan): Warming and rich; traditionally said to nourish blood, strengthen sinews and fill deficiency.
- Red dates (hong zao): Traditionally nourish blood and harmonize the other ingredients.
- Ginger (sheng jiang): Warms the middle and balances the dish.
Ingredients (1 pot, about 4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Astragalus (bei qi) | ~5 qian (19 g) | Rinse and soak |
| Rice-field eel | 2 eels (~450 g) | Cleaned, blanched to remove slime |
| Fresh ginger | 3 slices | |
| Red dates | 6 |
Method
- Soak and rinse the astragalus.
- Clean and gut the eels, then blanch briefly to remove the slime.
- Place all ingredients in a double-boil stewing pot.
- Pour in about 4 bowls of boiling water.
- Steam (water-bath / double-boil) for about 3 hours, then serve the broth.
Bro Niu’s tips
This soup is traditionally seen as helpful for those who are anemic, look pale, are managing blood sugar, or are recovering after a stroke. Because eel is a scaleless fish, swap in crucian carp if you are prone to skin reactions, and swap in lean pork if you have gout.
Community questions answered (selected)
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Q (YEE): Is this eel soup suitable if I have sensitive skin and break out in hives? Bro Niu: Generally, with hives it is best to avoid scaleless fish — by old experience, scaleless fish eaten often can stir “wind” and trigger eruptions. Crucian carp is the better choice.
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Q (Me Ma): My father has stable high blood pressure and gout; my mother has osteoporosis and is frail; both have glaucoma. Can they share a tonic soup, and is there a substitute for astragalus? Bro Niu: Astragalus is actually two-directional — a large dose tends to lower blood pressure, a small dose to raise it, so using a full tael can be acceptable even with high blood pressure. For gout, skip the eel and use lean pork. For osteoporosis, a mulberry-mistletoe (sang ji sheng), lotus seed and red date tea is helpful. For glaucoma you can try a separate brew of dang gui, chuan xiong, shu di and bai shao, taken every other day.
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Q (dayday): Can the whole family, young and old, drink this soup? Bro Niu: Yes, the whole family can drink it, but children should be over 3 years old first.
Published November 24, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
