Soups
Chinese Yam, Amomum and Squab Soup
traditionally taken to warm and strengthen the spleen and stomach
Why people make this soup
The non-stop, eat-when-you-can working life — tense nerves, irregular meals — wears on the stomach, and over time can bring on chronic gastritis, ulcers or reflux. Bro Niu’s reminder is simple: if you’ve had upper-abdominal discomfort, low appetite or nausea lately, look after yourself; order your work and rest, and keep your spirits up. This soup traditionally warms and strengthens the spleen and stomach, and is comforting for those with a cold, weak digestion who feel a dull stomach ache, bloating or a watery mouth.
Who it suits / who should be cautious
- Suits the whole family, young and old; especially comforting for those with a cold, weak digestion.
- If symptoms are ongoing, see a doctor to confirm whether it is gastritis or an ulcer. Lean pork can replace the squab with the same effect.
Why these ingredients (the food-therapy logic)
- Chinese yam (huai shan): Traditionally used to strengthen the spleen and stomach.
- Amomum (sha ren): Aromatic; traditionally used to warm the middle, move qi and ease bloating. It is added late so its volatile oils aren’t lost.
- Squab (ru ge): A nourishing meat; lean pork is a fine substitute.
- Ginger and white pepper: Warming, dispelling cold and easing a cold, achy stomach.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Squab | 1 | Cleaned, blanched |
| Chinese yam | ~38 g (1 liang) | Dried or fresh; rinsed |
| Amomum | ~8 g (2 qian) | Lightly crushed, added late |
| Fresh ginger | 4 slices | — |
| White peppercorns | 1 teaspoon | — |
Method
- Clean the squab and blanch it. Rinse the yam and ginger.
- Put the yam, ginger and squab into a pot with 8 bowls of water and simmer about 2 hours, reducing to 4 bowls.
- Add the lightly crushed amomum and simmer about 10 minutes more. Done.
Bro Niu’s tips
This soup is tasty and suits the whole family, young and old. Amomum contains volatile oils, so add it late.
Community questions answered (selected)
- Q (Nat): If I don’t use squab, can I use lean pork instead — same effect? My digestion is so-so; what can I cook regularly to look after it? Bro Niu: Yes, lean pork works just as well. For weak digestion, use plenty of Chinese yam and lotus seed in soups. The patent medicine “Xiang Sha Yang Wei Wan” can help. If you don’t mind cooking, get a batch of “Four Gentlemen Decoction” (codonopsis, atractylodes, poria, licorice) from a herb shop and simmer it with lean pork.
- Q (Hao Hao): My daughter has acid reflux — is this yam-amomum-squab soup suitable? Bro Niu: With reflux, don’t overeat, especially no late-night meals — let the stomach rest. You can make this soup (squab or lean pork). Cuttlefish bone and Zhejiang fritillary, dry-roasted and ground to a powder, taken 2 teaspoons before meals, can help reduce reflux.
- Q (vita): I’m 8 weeks pregnant and my stomach feels constantly stuffed — can I cook a soup? Bro Niu: At 8 weeks, nausea and poor appetite are common and usually fade in 2–3 weeks. Simmer perilla leaf (~8–11 g), 3 slices of ginger and a little rock sugar in 2.5 bowls of water for 5 minutes — it helps regulate qi, settle the stomach and calm the pregnancy.
Published June 16, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
