Houttuynia Cordata & Poached Egg Soup

Why people make this soup

Houttuynia cordata — called yu xing cao in Chinese, or “fish mint” in English — is a leafy plant found across East and Southeast Asia that has been eaten as both food and medicine for centuries. It has a distinctive fishy smell when raw (hence the name), but most of that aroma fades once it is cooked. Traditional food therapy credits it with clearing heat from the lungs, dissolving phlegm, and supporting the body’s defences against respiratory infections. It is available fresh at Chinese or Asian grocers, or in dried form online. Because the herb is cooling by nature, Bro Niu pairs it here with a simply fried egg: the egg is warming, nutritious, and helps tone down the herb’s cold energy — making the soup gentler and more accessible for young children.

Who it suits / who should be cautious

• Suitable for children and adults; the recipe scales to one person per serving.
• Children with G6PD deficiency can safely consume houttuynia.
• Adding a slice of fresh ginger or a piece of dried tangerine peel can further reduce the cooling effect for those who tend toward cold-type constitutions.
• Houttuynia contains volatile oils and should not be cooked too long — 15 minutes is enough; longer cooking diminishes its beneficial compounds.
• Pregnant women: houttuynia in modest amounts is generally considered acceptable, but do speak with your healthcare provider first.

Why these ingredients (the food-therapy logic)

• Houttuynia cordata (yu xing cao): Traditionally used for conditions involving lung heat — cough with phlegm, lung abscess, and urinary inflammation. Research has explored its antimicrobial and anti-inflammatory properties; it is considered one of the more potent lung-support herbs in the Chinese herbal vegetable tradition.
• Egg: Warming, nourishing, and rich in protein. It counterbalances the cooling nature of the herb, making the soup more balanced and palatable for children.

Ingredients (1 serving)

Ingredient	Amount	Notes
Fresh houttuynia (yu xing cao)	1 liang (~38 g)	Trim into sections; dried form ~10 g per person
Egg	1 piece	Lightly pan-fried before adding to soup
Cooking oil	A small drizzle	For frying the egg

Method

1. Trim the houttuynia into sections and rinse well under cold water.
2. In a small pot, lightly fry the egg in a little oil until golden on both sides (a pan-fried “荷包蛋” style).
3. Add 3 bowls of water to the pot and bring to a boil.
4. Add the houttuynia sections and the fried egg; cook over medium heat for 15 minutes until the liquid reduces to about 1.5 bowls.
5. Serve warm. Drink the broth and eat the egg.

Bro Niu’s tips

Because houttuynia contains volatile oils, do not simmer it for too long — 15 minutes is sufficient. Both adults and children can drink this soup; use one liang of fresh herb and one egg per person. For a standard pot serving a family of three or four, scale up proportionally. If only the dried herb is available, 10 g per person is a suitable amount.

Community questions answered (selected)

• Q (reader, 方女士): I tested positive and had congestion and cough for 8 days. I made houttuynia tea, and after two bowls I slept the whole night without congestion and tested negative the next day! My 13-month-old grandson was also infected — how should I prepare the soup for him? Bro Niu: For your grandson, use 1 liang of fresh houttuynia trimmed into sections, simmer in lean pork broth for 20 minutes to make 2 bowls. Give the baby 1 bowl spread over the day — it can help protect the lungs.

• Q (anonymous): Can I add two slices of ginger or some dried tangerine peel to reduce the cold nature? Bro Niu: Yes, adding some ginger and tangerine peel should help reduce the cooling effect.

• Q (Y燕): If fresh houttuynia is hard to find here, can I use the dried version? How much should I use? Bro Niu: The dried form works fine. For a child, 10 grams is enough.

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Published February 16, 2020 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.