Taoist No-Chicken Soup Herbal Soup Mix
Here’s a gentle and effective way to support your whole family during winter with a recipe from Integral Yoga teacher and Traditional Chinese Medicine (TCM) practitioner Paul Brahma Olko, Green Lake Healing.
This soup is appropriate for anyone looking to strengthen their Qi or recover after an illness. It is not for during an illness. For individuals recovering from serious illness or other debilitating experience, the soup can be taken daily for about one week to restore strength. Others may wish to enjoy this dish about once a week for a great energy boost and to help maintain Qi through the winter.
In China, the lotus is celebrated as lianhua (莲花) and symbolizes integrity, nobility, and harmony. The plant appears in classical poetry, imperial art, and Confucian moral teachings. During the Tang and Song dynasties, lotus motifs were widely used in temple architecture, illustrating their link to spiritual refinement.
In TCM, the lotus is valued for its ability to “clear heat” and “stop bleeding.” According to Bencao Gangmu (Compendium of Materia Medica, written by Li Shizhen in the 16th century): Lotus leaves help regulate summer heat and promote healthy circulation. Lotus seeds nourish the heart, calm the spirit (Shen), and support kidney health. Lotus stamens are used to balance energy flow and support reproductive health. For TCM practitioners, the lotus embodies the principle of wu wei (effortless action) — maintaining health through balance rather than force.
One of the most common ways to use tonic herbs in China is cooking them in a soup with vegetables. Generally speaking, tonic herbs have a pleasant taste which does not adversely affect the flavorful aspects of mealtime soups. While traditionally, the soup is made with chicken, tofu can be used instead—though the energy is different, cooling instead of heating.*
The herbs Astralagus, Codonopsis, and Dioscorea are classified by Chinese herbalists as qi tonics. They are reputed to benefit digestion, aid the absorption of nutrients, and enhance energy. Astragalus has been shown to improve immune system responses, Codonopsis helps build red blood cells, and Dioscorea regulates blood sugar. The two dried fruits, Lycium and Longan are classified as blood tonics. They are reputed to treat anemia, reduce fidgeting, and benefit sleep.
Lycium has been shown to protect the liver from chemical damage and reduces blood sugar. Black fungus and seaweed add a satisfying texture to the soup. Black fungus has been shown to reduce platelet aggregation (excessive clotting of the blood) and seaweeds provide many mineral nutrients. Polygonatum is traditionally classified as a yin tonic, which restores moisture. Recent studies indicate that it is also a heart tonic and that it reduces blood sugar. Lotus seed is a mild sedative useful for relieving hyperactivity; it is rich in proteins.
To make the soup, place any amount of tofu in a pot, adding water to cover the tofu well. Bring to a boil and add the whole package of herbs, the rinsed and drained seaweed, two cloves of crushed or grated garlic, two thin slices of fresh ginger, and a teaspoon of salt. Reduce heat, cover, and simmer for 45 minutes.
Add sliced fresh vegetables, such as carrots, cabbage and celery at this time, and simmer for an additional 5 minutes to soften them. Then add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Remove from heat. All the herb materials are edible except Astragalus, which is too fibrous and should be removed before serving. (It is the long, flat herb.)
The soup mix can be purchased from Green Lake Healing. The mix consists of:
Huang Qi Astragalus
Hei Mu Er Black fungus
Dang Shen Codonopsis
Shan Yao Dioscorea
Long Yan Rou Longan
Lian Zi Lotus seed
Gou Qi Zi Lycium fruit
Yu Zhu Polygonatum
Hai Zao Seaweed
Kun Bu Kelp
Xiang Gu Shiitake mushroom
*Editorial note: perhaps adding a dash of cayenne can add some energy and heat into the soup for vegetarians/vegans and, most importantly, spares the chicken!
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