Soups
Five-Finger Grass, Fresh Dendrobium, Chinese Yam, Lotus Seed, Wolfberry and Beef Shank Soup
Traditionally associated with warming the body, supporting immunity, and nourishing the spleen and kidney during cold weather
Why people make this soup
When the temperature drops, warming the body from the inside out becomes a priority. Bro Niu had lamb on the shopping list — black grass-fed lamb has wonderful winter-warming properties — but the cut at the market was quite fatty, so he pivoted to a beef shank instead. Beef shank cooks up beautifully after two hours, becoming silky and tender, and is a much leaner option. The real aromatic star of this soup is five-finger grass root (wu zhi mao tao), a root used widely in Cantonese cooking, particularly in southern Chinese and Hakka cuisine. It has a faint, pleasant coconut fragrance and a reputation for supporting spleen qi and soothing the respiratory tract. Combined with fresh dendrobium (shi hu) — one of the more prized tonic herbs, associated with nourishing stomach yin and benefiting the eyes — and the reliable combination of yam, lotus seeds, and wolfberries, this soup is tonifying without being heavy or heating.
Who it suits / who should be cautious
- Suitable for the whole family during cold weather; warming and nourishing without being drying
- Can substitute pork shank or chicken in place of beef shank
- Particularly beneficial for those with chronic gastritis, poor appetite, dry mouth, chronic cough, or low energy during winter
- Do not drink during an active cold, flu, or fever — wait until you have recovered
Why these ingredients (the food-therapy logic)
- Five-finger grass root (wu zhi mao tao): A distinctive ingredient in Cantonese herbal cooking; traditionally associated with supporting spleen qi, relaxing sinew, moving qi, and resolving phlegm. Its mild coconut aroma makes the soup fragrant and approachable
- Fresh dendrobium (xian shi hu): One of the most valued yin-nourishing herbs; traditionally associated with nourishing stomach yin, relieving thirst and dry mouth, and supporting eye health. Fresh stems are preferred over dry; cut into sections before use
- Chinese yam (huai shan): Supports both spleen and lung; gentle and tonifying for digestion and respiratory health
- Lotus seeds (lian zi): Calming and spleen-supporting; traditionally associated with settling the digestive system and calming anxiety
- Wolfberries (gou qi zi): A universally recognised tonic ingredient; traditionally associated with nourishing the liver and kidney and supporting eye health
- Beef shank (niu zhan): Lean and collagen-rich; traditionally associated with qi tonification and strengthening the stomach
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Five-finger grass root | 37 g (1 liang) | Rinse and soak briefly |
| Fresh dendrobium stems | 19 g (5 qian) | Cut into sections |
| Chinese yam (huai shan) | 37 g (1 liang) | Rinse and soak briefly |
| Lotus seeds | 37 g dry (75 g fresh) | Rinse |
| Wolfberries | 11 g (3 qian) | Rinse; add in the last 15 minutes to preserve colour |
| Fresh ginger | 3 slices | |
| Beef shank | ~500 g | Slice thick; blanch and rinse before use |
| Water | 8–9 bowls (~2.2 L) |
Method
- Soak and rinse five-finger grass root, yam, and lotus seeds separately.
- Cut the fresh dendrobium stems into sections.
- Slice the beef shank into thick pieces; blanch in boiling water for a few minutes, drain, and rinse.
- Combine all ingredients (except wolfberries) in a pot with 8–9 bowls of water.
- Bring to a boil, reduce heat, and simmer for 2 hours until reduced to about 4 bowls.
- Add wolfberries in the last 15 minutes.
- Serve; eat the soup, tender beef shank, and other solids together.
Bro Niu’s tips
Five-finger grass gives this soup a gentle, distinctive coconut-like fragrance — a real treat in cold weather. The soup is tonifying but not heating, making it pleasant for regular use throughout winter. If using dried dendrobium instead of fresh, use 11 g (3 qian). This soup is also helpful for those with chronic gastritis, poor appetite, oral dryness, and chronic cough. Avoid it during a cold, flu, or fever.
Community questions answered (selected)
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Q (Amy): I’m 3 months pregnant. Can I drink this soup? Bro Niu: Yes, pregnant women can drink this soup.
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Q (Ada): Can I swap the beef shank for pork shank? Is it still a mild and balanced soup? Bro Niu: You can use pork shank or chicken — both work well. All the main ingredients in this soup are gentle and nourishing, suitable for any constitution.
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Q (m): If I use dried dendrobium instead of fresh, how much should I use? Bro Niu: Use 3 qian (11 g) of dried dendrobium.
Published December 15, 2022 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
