Soups
Scallion Fermented-Bean Tofu Soup (cong chi dou fu tang)
Traditionally disperses wind-cold at the first chill
Why people make this soup
When the weather swings cold, the little ones in kindergarten are the first to catch a wind-cold, says Bro Niu. He likes parents to keep dispersing foods like ginger, garlic, scallion white and coriander on hand. This scallion-bean-tofu soup is his go-to at the very first chill — it gently disperses wind-cold and opens the nose, helpful for that early stage of headache, stuffy nose, clear runny nose, sneezing and a scratchy, ticklish cough.
Who it suits / who should be cautious
- Suits adults and children alike at the first sign of a wind-cold; the easy-to-digest tofu also gives gentle nourishment while appetite is low.
- This is for an early wind-cold (chills, clear nose). It is not for a wind-heat cold with sore throat and fever. If there’s fever or sore throat, see a doctor.
Why these ingredients (the food-therapy logic)
- Scallion white (cong bai): traditionally disperses wind-cold and opens the nose.
- Fermented black bean (dan dou chi): a fermented bean traditionally used to release the exterior; it also helps against bacteria and viruses.
- Tofu (dou fu): easy to digest, giving gentle nourishment when appetite is low.
Ingredients (2–3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Tofu | 1 block | cut into pieces |
| Fermented black soybean (dan dou chi) | 4 qian (~15 g) | unsalted, from a Chinese herb shop |
| Scallion whites | 5 stalks | smashed flat |
Method
- Rinse the fermented black beans; cut the tofu into pieces; smash the scallion whites flat.
- Lightly pan-fry the tofu in a little oil until fragrant, then add it and the fermented beans to a pot with 4 bowls of water and cook about 20 minutes.
- Add the scallion whites and boil 3 more minutes. Serve hot.
Bro Niu’s tips
This soup suits both adults and children. When a child has a cold, digestion weakens a lot — the easy-to-digest tofu adds nourishment to help recovery. Note: dan dou chi (the prepared, unsalted fermented bean) is sold at Chinese herb shops, and is different from the black beans used for steaming dishes.
Community questions answered (selected)
- Q (Sally): My 3-year-old had a streaming nose and sneezing; after two batches of this soup the runny nose stopped completely! Now he has a few dry coughs — what should I cook? Bro Niu: Try fresh orange (gives phlegm if eaten raw, but steamed-salted orange instead helps loosen and stop coughing): take 1 fresh orange, scrub the skin clean, cut off the top, add a little salt, and steam over high heat for half an hour. Press out the juice with a spoon for the child.
- Q (chanwengi): To improve the taste, can I add lean pork to the scallion-bean-tofu soup without affecting it? Bro Niu: Yes, you can cook it with lean pork — no problem.
- Q (CECI): Can healthy children drink this regularly as a preventive? Bro Niu: Yes — scallion-fermented-bean-tofu soup is fine for children to drink, healthy ones too. It helps guard against a wind-cold.
Published March 3, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
