Soups
Tiger Milk Mushroom, Ginkgo, Walnut and Partridge Soup
Traditionally used to support the lungs and ease lingering cough and wheeze
Why people make this soup
People with a long-standing, stubborn cough or wheeze are often described in tradition as having weakness in the lung, spleen and kidney systems. The idea is to nourish gently during the quiet, well periods rather than wait for a flare. This soup brings together prized tiger milk mushroom with walnut, ginkgo, apricot kernel and partridge — a fragrant, mild brew that the whole family can enjoy.
Who it suits / who should be cautious
- People prone to a lingering cough or wheeze, heavy smokers with a “weak lung-qi” feeling, and those still coughing after recovering from a respiratory infection. Mild enough for young and old; children around 5 and up can take it as a lung-strengthening soup.
- Not for anyone with a fever, yellow phlegm, or loose stools — in that case see a doctor first. Ginkgo must be cooked and limited to small amounts.
Why these ingredients (the food-therapy logic)
- Tiger milk mushroom (hu ru ling zhi): A prized fungus traditionally associated with easing cough and wheeze and supporting the airways.
- Walnut kernels (he tao rou): Traditionally linked with warming the lungs and supporting the kidney system.
- Ginkgo nuts (bai guo): Traditionally associated with settling wheeze and clearing phlegm; cooked, in small amounts.
- Southern apricot kernels (nan xing): Traditionally associated with moistening the lungs and easing cough.
- Partridge (zhe gu): A nourishing fowl traditionally linked with supporting the spleen and clearing phlegm.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Tiger milk mushroom (hu ru ling zhi) | ~11 g (3 qian) | Soaked and rinsed |
| Ginkgo nuts (bai guo) | 10 | Cores removed |
| Walnut kernels (he tao rou) | ~37.5 g (1 liang) | |
| Southern apricot kernels (nan xing) | ~19 g (5 qian) | |
| Fresh ginger (sheng jiang) | 3 slices | |
| Red dates (hong zao) | 5 | Pitted |
| Partridge (zhe gu) | 1 | Blanched |
Method
- Soak and rinse the dried ingredients separately; remove ginkgo cores; pit the red dates.
- Wash the (frozen) partridge, chop into large pieces, and blanch.
- Put everything in a pot with 8 bowls of water.
- Simmer for 2 hours, reducing to about 4 bowls. Serve.
Bro Niu’s tips
Chilled or frozen partridge is easy to find at Asian grocers or frozen-meat counters. This soup is fragrant and tasty, suitable for young and old, and is especially nourishing for heavy smokers with weak lung-qi or anyone still coughing after a bout of COVID.
Community questions answered (selected)
- Q (Ms Suen): Can I use pork bones instead of partridge? Bro Niu: Yes, pork bones or pork shin work. Partridge is used because it is traditionally associated with clearing phlegm and moistening the lungs, so it is the usual choice for lung-nourishing soups.
- Q (reader): Can tiger milk mushroom be used even without a cough? Can children under 5 drink it? Bro Niu: Yes, it can be used without a cough, and a child around 5 can take it as a lung-strengthening soup.
- Q (MClam): Can I drink this soup if I have a fever, yellow phlegm, and loose stools? Bro Niu: With a fever you should see a doctor, as today’s viruses and bacteria are fierce. As food-therapy, try reed root (lu gen) 5 qian, lophatherum (dan zhu ye) 3 qian, raw barley (sheng yi mi) 1 liang, and 1 cored snow pear, simmered from 5 bowls to 2 — it helps clear heat.
Published July 8, 2023 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
