Shiitake Mushroom, Cashew, Chestnut and Quail Soup

Why people make this soup

If you have a child who seems to be growing more slowly than expected, one of the most important things is simply a balanced, varied diet — less soda and fried food, more whole ingredients. Bro Niu recommends this fragrant soup as a regular addition to a growing child’s menu. Shiitake mushrooms and quail both provide quality protein, cashews add healthy fats, and chestnuts are traditionally called the “fruit of the kidneys” — long prized in Chinese food therapy for their association with strong bones and legs. Together, this combination has been brewed for generations as a gentle, everyday support for bone growth and overall development.

Who it suits / who should be cautious

• Suitable for children, teenagers, and older adults who want to support bone health
• The whole family can enjoy this soup — it is mild and not strongly warming or cooling
• Suitable for those looking to complement a diet aimed at reducing the risk of osteoporosis
• No major contraindications; those with tree-nut allergies should omit cashews and substitute another protein-rich ingredient

Why these ingredients (the food-therapy logic)

• Shiitake (dong gu): Rich in polysaccharides and quality protein; traditionally said to support the spleen, stomach, and immune function
• Cashew (yao guo): A nutrient-dense nut that contributes healthy fats and minerals; used in food therapy to nourish and strengthen
• Chestnut (li zi): Traditionally called the “fruit of the kidneys” — associated with strengthening bones, knees, and the lower back; supports kidney qi in TCM
• Quail (an chun): A lean, flavourful bird high in protein; considered milder and more easily digestible than chicken
• Red dates (hong zao): Support the spleen and stomach, improve qi and blood, and add natural sweetness to the broth

Ingredients (4–5 bowls)

Ingredient	Amount	Notes
Dried shiitake mushrooms	3–4 pieces	Soaked until soft; stems removed
Cashew nuts	~38 g (1 liang)	Rinsed
Dried chestnuts	~75 g (2 liang)	Rinsed; fresh chestnuts ~112 g work even better
Quail	2 birds	Cleaned and blanched; squab or chukar partridge can substitute
Fresh ginger	2 slices
Red dates, pitted	6 pieces
Water	8 bowls (~2 litres)

Method

1. Soak the shiitake mushrooms in cold water until soft (about 30 minutes). Discard the stems; keep the soaking water if it is clean (add it to the pot for extra flavour).
2. Rinse the cashews and dried chestnuts under cold water.
3. Pit the red dates.
4. Clean the quail thoroughly, then blanch in boiling water for 1–2 minutes to remove impurities. Drain and rinse.
5. Place all ingredients into a pot with 8 bowls of water.
6. Bring to a boil, then reduce heat and simmer for 2 hours.
7. Serve and eat both the broth and the solid ingredients.

Bro Niu’s tips

This broth is lightly fragrant and pleasant — the whole family, young and old, can enjoy it. It is also associated with supporting bone density in older adults. If you can find fresh chestnuts, those are even better; use about 112 g (3 liang) fresh instead of the dried amount. Aim for about twice a week for consistent benefit — eating the mushrooms, chestnuts, and nuts along with the soup is important; the broth alone gives only partial effect.

Community questions answered (selected)

• Q (Tracy Chong): Can I substitute fish for the quail? I can’t find quail in Macau, and my son is short for his age. Bro Niu: Yes, small whole sea fish work well — place them in a soup bag to avoid bones scattering through the mushrooms and chestnuts. Use small, fresh fish from the fish stall if you can.

• Q (Amy): Can I use pork bones instead of quail? Bro Niu: Yes, pork bones are fine.

• Q (anonymous): How many times a week should we drink this? Bro Niu: About twice a week is right.

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Published July 9, 2018 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.