Chinese herbal soup is a familiar part of home cooking in Singapore. A pot might contain chicken or pork ribs, a few dried ingredients and enough water to simmer into a comforting broth. Some soups taste gently sweet; others have a stronger herbal flavour.
If you are new to making one, the ingredient names can be confusing. Here are some of the most common ones and what they bring to the pot.
Red dates (红枣)
Red dates, also called jujubes, add a mild sweetness. They are often paired with chicken, pork ribs and other dried ingredients. Rinse them before cooking; you can leave them whole or make a small cut in each date to help release its flavour.
Goji berries or wolfberries (枸杞)
Goji berries add colour and a light sweetness. Because they are small and soften quickly, many home cooks add them towards the end of cooking. They work well in both simple chicken soup and more elaborate herbal blends.
Dried Chinese yam (淮山)
Dried Chinese yam is commonly sold as pale slices. Its flavour is mild, making it easy to combine with red dates, lotus seeds and other ingredients without overpowering the broth. Rinse the slices before adding them to the pot.
Lotus seeds (莲子)
Lotus seeds give soup a little more substance and a gentle, nutty taste. They are often used alongside Chinese yam, poria and euryale seeds in four herbs soup (四神汤). Check whether the bitter green centres have been removed, and soak the seeds if the package recommends it.
Euryale seeds (芡实)
Also known as fox nuts or gorgon seeds, euryale seeds are small, firm seeds frequently found in Chinese soup mixes. They are usually simmered with ingredients such as lotus seeds and Chinese yam, so allow enough cooking time for them to soften.
Poria (茯苓)
Poria is usually sold in small white pieces or slices. It has a subtle flavour and is another common ingredient in four herbs soup. It is typically cooked as part of a mix rather than used alone for flavour.
Solomon’s seal (玉竹)
Solomon’s seal has a delicate sweetness and is often included in chicken or pork soups with red dates and Chinese yam. It is a good ingredient to look for if you prefer a mild tasting broth.
Codonopsis and astragalus (党参、黄芪)
These dried roots appear in many traditional herbal soup blends. Codonopsis has a mildly sweet, earthy taste, while astragalus adds a more distinct root flavour. A small amount goes a long way, especially if you are trying a blend for the first time.
What else goes into the soup?
The dried ingredients are only part of the recipe. Chicken, pork ribs, lean pork or dried seafood can give the broth depth. Ginger, carrots and mushrooms are also common additions. The combination depends on the flavour you want: red dates and goji berries make a soup gently sweet, while root ingredients create a more pronounced herbal taste.
An easy combination to start with
For a straightforward family soup, try chicken, red dates, dried Chinese yam and goji berries. Rinse the dried ingredients, then simmer the chicken with the dates and yam until the broth is flavourful. Add the goji berries near the end and season to taste. Follow any preparation instructions on the ingredient packaging.
If you prefer a ready selected mix, look for a four herbs soup pack or another herbal soup blend and check its ingredient list before buying. Soup packs vary, even when their names sound similar.
Explore ingredients at ZaHuoDian: Browse Herbs & Spices and the store’s other collections for ingredients to keep on hand for your next pot of soup. Check each product listing for its ingredients, pack size and availability.
Herbal soup is a food tradition, not a substitute for medical advice. If you are pregnant, taking medication or managing a health condition, check with a qualified healthcare professional before using unfamiliar herbs.
