Soups
Dried Persimmon, Goji and Walnut Soup
Traditionally used to nourish the liver and kidneys and support darker, healthier hair
Why people make this soup
Some people start greying well before middle age. Sometimes it’s family genes; sometimes it follows long stretches of mental overwork, which in food-therapy terms is read as “liver and kidney yin running low.” Bro Niu’s go-to here is a gentle, naturally sweet soup of dried persimmon, goji and walnut, traditionally used to nourish the liver and kidneys and support darker, fuller hair in people whose hair greys or thins early.
Who it suits / who should be cautious
- Adults (and even children) with premature greying or thinning hair, including those who grey for hereditary reasons.
- A mild, food-based soup with no strong caution. Effects build slowly and vary from person to person.
Why these ingredients (the food-therapy logic)
- Dried persimmon (shi bing): sweet and soft; traditionally regarded as gentle and moistening, and said to be soothing for elderly coughs.
- Goji berries (gou qi zi): classically associated with nourishing the liver and kidneys.
- Walnuts (he tao): traditionally linked with supporting the kidneys and the brain.
Ingredients (2 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Dried persimmon | 2 | Pick dark, thick, frost-dusted ones |
| Goji berries | ~38 g (1 tael) | Rinse |
| Walnuts | ~75 g (2 taels) | — |
Method
- Rinse all the ingredients.
- Add 5 bowls of water and simmer about 1 hour, reducing to 2 bowls.
- Drink the soup and eat the ingredients.
Bro Niu’s tips
Dried persimmon is in season and inexpensive — sweet and chewy. Choose dark, thick-fleshed ones with a white “frost” on the surface; pale ones are made from under-ripe fruit and can taste astringent. You can also just steep a piece in boiling water for a few minutes and eat it. This soup can be taken 2–3 times a week over a few months, until things improve.
Community questions answered (selected)
- Q (Jenny): If the early greying is hereditary, does this soup still help? Bro Niu: Yes — even for those greying early due to genes, this soup is helpful.
- Q (polly): Is this persimmon soup suitable for an 8-year-old? Bro Niu: Yes, children can take this soup, no problem.
- Q (MAGGIE CHAN): My dried persimmons taste astringent no matter what I do — peeling, using flesh or skin, soaking in hot water. Is there a fix? Bro Niu: Choose dark-colored dried persimmons and just rinse them with boiling water — they’ll be sweet. A ripe persimmon has no astringency; pale ones come from under-ripe fruit, which is why they taste astringent.
Published October 12, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
