Soups
Fresh Yam, Lotus Seed and Loach Soup
Traditionally used to warm the stomach, strengthen the spleen and support the liver
Why people make this soup
Loach — long nicknamed the “ginseng of the water” — is traditionally considered especially good for the liver, and makes a sweet, delicious, nourishing soup. The one thing to prepare for is the slime: loach release a slippery coating that needs to be removed before cooking. The easiest method is to place the loach in a fish-soup bag and drop the whole bag briefly into boiling water — this firms up the slime so it rinses away cleanly. Loach is available at Chinese or Asian fish suppliers. This pot is traditionally good for weak qi and blood and for those wanting to support the liver.
Who it suits / who should be cautious
- People with weak qi and blood, or those supporting the liver; the source says young and old can drink it.
- The source also notes it benefits nutritional edema and those with weak (deficient) sweating. If a family member has a diagnosed liver condition, keep to medical care and treat this as a supportive food.
Why these ingredients (the food-therapy logic)
- Loach (ni qiu): The “ginseng of the water”; traditionally tonifies the centre and qi, warms the spleen and stomach, and is regarded as especially supportive for the liver.
- Fresh Chinese yam (huai shan): Tonifies qi and yin and supports the lung, kidney and digestion.
- Fresh lotus seeds (xian lian zi): Strengthen the spleen and calm the mind.
- Goji berries, red dates, ginger, pork shin: Add nourishment, warmth and savour.
Ingredients (5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Loach fish | ~600 g | De-slimed (see method) |
| Fresh Chinese yam | ~150 g | Peeled, cut into chunks |
| Fresh lotus seeds | ~150 g | Cores removed |
| Goji berries | ~11 g | Rinse and soak |
| Red dates | 6 | Pitted |
| Fresh ginger | 3 slices | |
| Pork shin | 1 piece | Cut into chunks, blanched |
Method
- Put the loach in a fish-soup bag, drop the whole bag into boiling water briefly, then tip out to remove the slime.
- Peel the fresh yam and cut into chunks; core the lotus seeds; pit the red dates; rinse and soak the goji; cut the pork shin into chunks and blanch.
- Simmer everything in 8–9 bowls of water for about 1.5 hours down to 5 bowls. Serve.
Bro Niu’s tips
This soup is light, smooth and tasty — it tonifies the centre and qi, warms the spleen and stomach, and suits young and old. It is also traditionally good for nutritional edema and weak sweating.
Community questions answered (selected)
- Q (Mandy): Do the loach still need to be gutted? Bro Niu: Loach kept in water for a few days will generally have cleared their intestines — but to eat with full peace of mind, make one diagonal cut to remove the head, gills and belly before cooking.
Published September 30, 2025 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
