Soups
Wormwood Herb, Chayote and Pork Soup
traditionally used to support the spleen, clear damp-heat and ease digestive sluggishness
Why people make this soup
There is a pattern of feeling that many urban dwellers recognise: waking up already tired, dragging through the afternoon, feeling full and bloated long after meals, and wanting to nap at any opportunity. In the framework of traditional Chinese food therapy, this constellation of symptoms is often described as “spleen deficiency with dampness and liver heat.” Bro Niu came across a recipe featuring wormwood herb (mian yin chen) on a Beijing health programme and decided to try it himself. His verdict: despite mian yin chen’s reputation for strong, bitter flavour, this soup turned out surprisingly fragrant and drinkable — barely herbal at all when paired with chayote and ginger.
Who it suits / who should be cautious
- Suits people who feel heavy, sluggish, bloated, or who have poor appetite, particularly in hot and humid weather
- Also beneficial for those with a tendency toward liver heat or mild jaundice
- Suitable for the whole family, including children
- People with cold stomachs who tend toward diarrhoea or who have loose stools should avoid this soup, as the combination leans toward the cooling side
Why these ingredients (the food-therapy logic)
- Capillary wormwood (mian yin chen): A classic liver herb in traditional Chinese medicine; most commonly associated with clearing damp-heat and supporting liver and gallbladder function. At 5 qian the flavour is mild; at a full liang it becomes more potent. It is considered exceptionally affordable — only a few dollars per liang at herb shops
- Chayote (he zhang gua): A light, gentle squash that pairs well with warming herbs; considered to help clear heat and support digestion without being harsh
- Fresh ginger: Warming and fragrant; balances the cooling nature of the other ingredients and aids digestion
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Capillary wormwood (mian yin chen) | 5 qian (~19 g) | Rinse well; available from Chinese herb shops |
| Chayote | 2 whole | Peel and cut into chunks; can substitute bottle gourd (jie gua) |
| Fresh ginger | 3 slices | |
| Lean pork | 6 liang (~225 g) | Soaked in cold water briefly to draw out any blood |
Method
- Soak the lean pork in cold water for a few minutes to remove impurities; slice and set aside.
- Rinse the capillary wormwood herb thoroughly under running water.
- Peel the chayote and cut into chunks.
- Place all ingredients into a pot with 6–7 bowls of water.
- Bring to a boil, then reduce to a gentle simmer and cook for about 1 hour, until the liquid reduces to 3–4 bowls.
- Serve warm; the soup and the cooked ingredients can all be eaten.
Bro Niu’s tips
The whole family — young and old — can enjoy this soup. It is particularly good for those who tend to have damp heat in the digestive system. If chayote is not available, bottle gourd (jie gua) makes a good substitute. One important caution: any herb or ingredient that has gone mouldy must be discarded entirely — mould produces harmful compounds that cannot be washed away, and this applies to mian yin chen as with any other ingredient.
Community questions answered (selected)
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Q (婷): If I don’t have chayote, what can I substitute? Bro Niu: You can use bottle gourd (jie gua) instead.
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Q (Lok yen): Is the recipe above for one person? If there are three of us, do we triple everything? Bro Niu: The amounts above serve roughly two people. For three people, use 8 qian of mian yin chen and add a little more pork — everything else can stay the same.
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Q (陈太): My husband often has acid reflux and stomach pain — what might help? Bro Niu: Stomach acid and pain may involve H. pylori bacteria, which thrive in an acidic environment and can cause ulcers. It is worth getting checked. For everyday support, try simmering sha ren (cardamom) and tai zi shen (pseudostellaria) 3 qian each, with cuttlefish bone (mo yu gu) 5 qian in lean pork broth — this combination can help regulate qi and moderate acid production. Use 5 bowls of water, simmer to 2 bowls, and take for 3 consecutive days.
Published July 28, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
