Soups
Chestnut, Cashew, Shiitake & Quail Soup
traditionally used to support bone strength, nourish the kidneys, and ease lower back discomfort
Why people make this soup
Bro Niu spotted a box of dried chestnuts at the local grocer and immediately thought of this soup. Chestnuts have been called the “fruit of the kidney” in Chinese food culture for good reason — they are starchy, warming, and traditionally associated with strengthening the lower body, the lumbar region, and the bones. Paired with cashews (long used for their diuretic and nourishing qualities) and shiitake mushrooms (a good source of vitamin D), and simmered with small, lean quail birds, this soup makes a beautifully sweet broth that the whole family can enjoy — and that has particular value for older adults concerned about bone density and lower back weakness.
Who it suits / who should be cautious
- Suitable for most people, young and old alike
- Particularly beneficial for older adults experiencing lower back ache, weakness in the legs, or those concerned about bone density
- Those with high uric acid or gout should NOT drink this soup (mushrooms and stock are high in purines); substitute the shiitake with snow ear fungus (xue er)
- Pregnant women may drink this soup
- Chicken can be used in place of quail if quail is unavailable
Why these ingredients (the food-therapy logic)
- Dried chestnuts (li zi, Castanea spp.): Known as the “fruit of the kidney” in traditional food therapy; tonifies qi and blood, and is specifically associated with strengthening the lumbar region, the bones, and the legs. Fresh chestnuts are even more flavourful.
- Cashew nuts (yao guo): Traditionally noted for supporting kidney function, reducing blood pressure, and providing sustained energy; also associated with anti-ageing properties.
- Shiitake mushrooms (dong gu, Lentinula edodes): Rich in vitamin D (important for calcium absorption and bone health) and polysaccharides; traditionally tonifies qi and boosts immune function.
- Quail (an chun): Small, lean birds with a mild sweetness; a traditional tonic bird considered easier to digest than chicken. Thought to nourish the liver and kidneys.
- Fresh ginger: Warms the middle, aids digestion, and balances the cooling nature of the other ingredients.
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Dried chestnuts | 75 g (2 liang) | Soaked briefly; fresh chestnuts work even better |
| Raw cashew nuts | 37 g (1 liang) | Unsalted, raw |
| Dried shiitake mushrooms | 5–6 pieces | Soaked until soft, stems removed |
| Fresh ginger | 3 slices | |
| Quail | 2 whole birds | Cleaned and blanched |
| Water | 8 bowls (~1.6 L) |
Method
- Clean the quail thoroughly, then blanch in boiling water for 1–2 minutes to remove impurities. Drain and set aside.
- Rinse the dried chestnuts and soak briefly in water. Soak the shiitake until soft, then remove the tough stems.
- Rinse the cashews.
- Place all ingredients — quail, chestnuts, cashews, shiitake, ginger — into a pot with 8 bowls of water.
- Bring to a boil over high heat, then reduce to a gentle simmer.
- Cook for 2 hours.
- Serve and drink, eating the soup ingredients as well.
Bro Niu’s tips
This soup is sweet and naturally delicious — one of those recipes that requires very little seasoning. Fresh chestnuts (when in season) give the broth an even richer flavour than the dried version; if buying fresh chestnuts that have already sprouted a tiny shoot, they are still fine to eat. For removing chestnut inner skin: drop the chestnuts in boiling water for about 2 minutes, then place in a dry towel and rub — the skin comes off easily that way.
If you cannot find quail, chicken works perfectly well. Anyone with high uric acid or gout should replace the shiitake mushrooms with snow ear fungus (xue er), which has none of the purine concerns and still provides a lovely texture.
Community questions answered (selected)
-
Q (Jenny): Can chicken be used instead of quail? My husband has a sore lower back — will this soup help strengthen it? Bro Niu: Yes, chicken works fine as a substitute. This soup is suitable for those with lower back soreness.
-
Q (Nat): The inner skin of chestnuts is very tough to remove. Is it harmful to cook them with the skin still on? Bro Niu: Drop the chestnuts into rapidly boiling water for about 2 minutes, then place them in a dry towel and rub — the skin peels off easily. I rarely cook them with the inner skin because the fuzzy texture is not pleasant to eat.
-
Q (cherry): You mentioned that those with high uric acid should avoid this soup — is that because of the mushrooms, or can chestnuts also be a problem? Bro Niu: The main concern is the mushroom content and the purine-rich stock that forms during long simmering. Chestnuts themselves are generally fine. You can replace the shiitake with snow ear fungus as an alternative.
Published November 26, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
