Soups
Fresh Yam, Dendrobium, Goji & Dried Conch Soup
Traditionally used to support the liver, nourish the stomach and brighten the eyes
Why people make this soup
Bro Niu bought some fresh dendrobium a while back and, in Hong Kong’s damp weather, a few stems even sprouted — he tucked the sturdy ones into a flowerpot, and before long they bloomed into lovely dendrobium flowers. Cooking-wise, fresh dendrobium is a quiet treasure: traditionally used to nourish the stomach, generate fluids and brighten the eyes. Paired with fresh yam, goji and dried conch, it makes a clear, moistening soup Bro Niu loves for supporting the liver and tired eyes.
Who it suits / who should be cautious
- Suits people with tired, dim eyes or a feeling of empty (deficiency) heat who want a clear, moistening soup.
- A gentle, sweet family soup for young and old.
- No special caution noted in the source.
Why these ingredients (the food-therapy logic)
- Fresh dendrobium (shi hu): Traditionally used to nourish the stomach, generate fluids, nourish yin and brighten the eyes.
- Fresh yam (huai shan): Traditionally used to strengthen the spleen-stomach and generate fluids.
- Goji berry (gou qi zi): Long valued to nourish the liver and brighten the eyes.
- Dried conch (xiang luo gan): Traditionally used to nourish and add savoury depth to the broth.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Chinese yam (huai shan) | ~150 g | Peel, cut into chunks |
| Fresh dendrobium (shi hu) | ~19 g | Rinse, cut into sections |
| Goji berries (gou qi zi) | ~11 g | Soak and rinse |
| Dried conch (xiang luo gan) | ~5 pieces | Soak till soft, blanch with the ribs |
| Pork ribs (pai gu) | ~300 g | Blanch |
Method
- Peel the fresh yam and cut into chunks; rinse the fresh dendrobium and cut into sections.
- Soak and rinse the goji; soak the dried conch until soft and blanch it together with the pork ribs.
- Put everything in a pot with 8 bowls of water and simmer for about 1.5 hours, reducing to 4 bowls. Serve.
Bro Niu’s tips
The flower in the picture is from a sprouted fresh dendrobium that Bro Niu planted last year — quite beautiful. This soup is clear, moistening and tasty, suitable for young and old. It is traditionally enjoyed by those with dim eyes or empty (deficiency) heat.
Community questions answered (selected)
- Q (Hang): Does the dried conch in the picture need to be cut open to remove the gut? Bro Niu: This American dried conch is already very clean — just soak it and use the whole piece. Remember to use it with the lid attached for the most benefit.
- Q (Amy): What’s the difference between frozen conch heads and dried ones? Bro Niu: Frozen conch makes a wonderfully fresh-tasting soup, but for those with heavy dampness the dried product is better.
- Q (Vicky): My 5-year-old coughed for over a month, then ran a 3-day fever (now broken), followed by two weeks of a dry, phlegm-free cough that won’t quit. What can I make? Bro Niu: A folk remedy: simmer 1 peeled carrot, thinly sliced, with 8–10 red dates in water for 30 minutes down to 2 bowls, served over a day for 3 servings — traditionally good for a child’s lingering cough. If there’s phlegm, add 1 piece of aged tangerine peel. It tastes nice.
Published June 15, 2024 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
