Soups
Turmeric Shiitake Chicken Soup
traditionally used to support cognitive health, ease joint discomfort, and promote circulation through the antioxidant and anti-inflammatory properties of curcumin
Why people make this soup
Fresh turmeric root has a vivid golden colour and a fragrant aroma that immediately signals its potency. Turmeric has been getting a great deal of attention from modern researchers, and with good reason: curcumin, its key active compound, has been extensively studied for antioxidant and anti-inflammatory properties. Traditional Chinese food therapy attributes fresh turmeric with supporting circulation, easing joint stiffness, improving metabolic function, and — notably — helping to maintain brain health as we age. Combining it with shiitake mushrooms (which moderate the warming nature of turmeric) makes for a beautifully fragrant broth that the whole family can enjoy.
Who it suits / who should be cautious
- Suitable for most adults, including elderly people, as a general health-support soup.
- Pregnant women should not use this soup — fresh turmeric is warming and activates circulation (promotes blood movement), which is contraindicated during pregnancy.
- Women during menstruation should avoid it for the same reason.
- Those with a yin-deficient, fire-excess constitution (someone who runs hot, has a dry mouth, red tongue, insomnia from heat) should also be cautious — adding more mushrooms helps temper the warming quality.
Why these ingredients (the food-therapy logic)
- Fresh turmeric (huang jiang): The fresh root is more aromatic and potent than the dried powder. Modern research has shown curcumin’s antioxidant and anti-inflammatory properties; traditional food therapy values it for activating circulation, reducing joint and muscle pain from overuse, and supporting metabolic health. Cooking with chicken allows fat-soluble curcumin to be better absorbed.
- Shiitake mushrooms (dong gu): Rich in polysaccharides and B vitamins, shiitake are considered to nourish the immune system and moderate the warmth of turmeric. They add a deep umami flavour to the broth.
- Chicken (ji): Provides a nourishing base; the fat content in chicken helps facilitate the absorption of fat-soluble curcumin.
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh turmeric root (huang jiang) | 38 g (about 1 liang) | Keep skin on, slice thin |
| Dried shiitake mushrooms (dong gu) | 4 pieces | Soak to rehydrate, remove stem |
| Young chicken (nen ji) | 1 whole (about 1 kg) | Cleaned and cut into large pieces |
Method
- Wash the fresh turmeric, keeping the skin on. Slice thinly.
- Soak the dried shiitake in warm water for about 20–30 minutes until soft. Remove and discard the tough stems.
- Clean and prepare the chicken: remove the innards if whole, cut into large chunks, and blanch briefly in boiling water to remove impurities. Drain.
- Combine all ingredients in a pot with 8 bowls of water.
- Bring to a boil, then reduce to a gentle simmer and cook for 1.5 hours, until approximately 4–5 bowls of soup remain.
- Serve the soup and eat the chicken and mushrooms alongside — the turmeric slices themselves are also edible if you enjoy the flavour.
Bro Niu’s tips
This is a soup for all four seasons, not just hot weather. The turmeric gives the broth a gorgeous golden colour and a clean, slightly spicy warmth. Because turmeric’s curcumin is fat-soluble, cooking it with chicken (which contains natural fat) helps your body absorb it more effectively than taking curcumin supplements on an empty stomach. If the warming quality still feels too strong, or if you want to reduce the heat nature of the soup slightly, simply add one or two more shiitake — mushrooms have a moderating effect.
Community questions answered (selected)
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Q (Yeung yeung): Bro Niu, is turmeric drying and heating? Is there anything to pair with it to balance that? Bro Niu: Turmeric is warm in nature. Adding mushrooms helps reduce the heating quality — shiitake or enoki mushrooms both work well for that purpose.
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Q (匿名访客): My 3-year-old daughter has weak airways, frequent sensitive coughs, and blocked nose at night. This month it has flared up twice. What can I do? Bro Niu: Try tiger milk mushroom (hu ru ling zhi) 3 qian, with sweet and bitter apricot kernels 1 liang, walnut meat 6 pieces, and red dates 6 pieces, simmered in lean pork broth — 7 bowls of water cooked to 4, divided over the day, twice a week. This combination traditionally supports the lung, spleen, and kidney to build up constitution.
Published June 15, 2019 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
