Soups
Astragalus, Scallion and Fermented Soybean Soup
Traditionally used to support recovery from colds in constitutionally weak individuals by tonifying qi and dispersing surface pathogens
Why people make this soup
Most people associate colds with an excess of pathogenic energy invading the body. But some people — particularly those who are chronically tired, pale, short of breath, or prone to catching every bug that goes around — experience colds differently: their immune system simply has too little energy to mount a proper response, so they get sick easily and recover slowly. TCM refers to these individuals as “xu ren” (deficient person), and their colds require a different approach. Rather than just clearing the pathogen, you also need to prop up the body’s qi at the same time.
This is where astragalus (bei qi / huang qi) comes in. It is one of the most studied and respected qi-tonifying herbs in Chinese medicine, with modern research also investigating its effects on immune modulation. Paired with fermented black soybean (dan dou chi), which is traditionally used to release the surface of the body and ease feverishness, and scallion white (cong bai), which helps open the nasal passages and promote circulation, this simple soup covers both fronts.
Who it suits / who should be cautious
- Best suited for the early stages of a cold in a constitutionally weak person: mild chills, headache, nasal congestion, low energy
- Those with yin-deficiency heat constitution (chronic internal heat, night sweats, dry mouth) should not use this soup
- As a preventive routine, constitutionally weak people can make a simple weekly tea: astragalus slices + American ginseng slices (hua qi shen) in equal parts, steeped in hot water — two servings per week
Why these ingredients (the food-therapy logic)
- Astragalus (bei qi / huang qi): One of the most well-known qi-tonifying herbs in Chinese medicine; traditionally associated with strengthening the spleen and lung qi, and raising the body’s defensive energy (wei qi)
- Fermented black soybean (dan dou chi): Made from mature black soybeans through a fermentation process; traditionally used to release the exterior of the body, relieve restlessness, ease headache, and disperse the early stages of external cold or heat invasion
- Scallion white (cong bai): The white root portion of spring onion; traditionally used to unblock the exterior, open nasal passages, promote urination, and warm the interior
- Lean pork: Provides nourishment and balances the more potent herbs
Ingredients (2 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Astragalus root (bei qi) | 15 g (4 qian) | Rinse |
| Fermented black soybean (dan dou chi) | 11 g (3 qian) | Rinse briefly |
| Scallion white portions (cong bai) | 3–4 stalks | White root ends only; trim tips, keep roots intact; rinse |
| Lean pork | 150 g (4 liang) | Sliced |
Method
- Rinse the astragalus and fermented soybean.
- Trim the scallions — use only the white root portions; rinse.
- Slice the lean pork.
- Add 4 bowls of water to the pot along with the pork, astragalus, and fermented soybean.
- Bring to a boil and simmer for 15 minutes.
- Add the scallion whites and bring back to a boil; cook for a further 5 minutes.
- Drink warm. This soup is best taken at the very start of a cold.
Bro Niu’s tips
This soup is designed for the onset of a cold in someone who is constitutionally weak — it is most effective taken early. Those with yin-deficiency or internal heat should avoid it. For ongoing prevention, Bro Niu suggests making a simple daily tea with astragalus slices and American ginseng slices in equal proportions, steeped in hot water — taken two times per week, it helps maintain the defensive qi and reduce the frequency of colds.
Community questions answered (selected)
- Q (Mandy): My son is 5 years old and catches a cold every one to two months. He has sensitive airways. What soup or remedy can I give him regularly? Bro Niu: You can buy Yu Ping Feng San granules (a classic immune-strengthening formula available at Chinese herb shops) and give him one sachet dissolved in warm water, three times a week. For a regular soup, cook: huai shan (Chinese yam), poria mushroom, lotus seeds, qian shi (euryale seeds), dried tangerine peel, red dates — all together with lean pork; the whole family can drink it. This supports the spleen, aids absorption, and gradually builds up constitution.
Published May 27, 2019 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
