Ten-Herb Tonifying Soup
Ten-Herb Tonifying Soup
A classic restorative soup with ten traditional herbs that comprehensively nourishes the body and restores energy.
Ingredients
- 12g codonopsis root (Dang Shen)
- 12g poria mushroom (Fu Ling)
- 12g astragalus (Huang Qi)
- 10g licorice root (Zhi Gan Cao)
- 5g cinnamon bark (Rou Gui)
- 20g rehmannia root (Shu Di)
- 8g ligusticum root (Chuan Xiong)
- 20g angelica root (Dong Quai)
- 12g atractylodes (Bai Zhu)
- 12g white peony root (Bai Shao)
- 100g dried squid or cuttlefish, soaked
- 100g pork tripe, cleaned and sliced
- 500g pork belly or shoulder, cubed
- 50g fresh ginger
- Pork bones for broth
- Salt to taste
How to Prepare
- Tie all herbs in a cheesecloth bag.
- Soak dried squid until soft, then cut into pieces. Clean and slice pork tripe. Cube pork.
- Place all ingredients in a large pot. Add water to cover generously.
- Bring to a boil, skim off any foam. Add a few Sichuan peppercorns and Shaoxing wine to remove any odors.
- Reduce heat and simmer for 3 hours.
- Remove the herb bag. Season with salt. Serve a bowl twice daily (morning and evening).
- After finishing the pot, rest 5 days before preparing another round.
Why This Works
This is one of the most famous tonic formulas in the tradition. The ten herbs work synergistically to tonify qi, nourish blood, strengthen the spleen, and warm the body.
Modern Perspective
These herbs have been studied for their adaptogenic, immune-modulating, and blood-building properties. The combination of proteins and herbs provides comprehensive nutritional support.
Why This Combination
The strongest formula in the Chinese material, and the one most obviously unsuitable for self-directed use. Shi quan da bu tang is a ten-herb classical prescription rather than a recipe, and it combines two separate four-herb formulas — si jun zi and si wu — with two extra herbs. The four-herb quartet builds qi and spleen function; the other four build blood; licorice and ginger sit at the end to harmonise and carry it. That structure is why it is described as a general tonic: it is intended for genuine, broad-spectrum deficiency rather than a specific complaint. The reason it is on this site anyway is that it makes the point the rest of the recipes avoid — that a general tonic needs a practitioner, and that the answer to a real deficiency is not a longer list of herbs but an assessment.
What Each Ingredient Is Doing
Dishes are combinations, not lists, and the reason for including an ingredient is often not the one you would guess from the name. Here is what each one is actually contributing.
Two of the four qi-building herbs. Codonopsis supports the spleen and astragalus raises the qi, and giving them together is gentler than either alone.
Atractylodes dries dampness and strengthens the spleen; poria drains dampness and settles the mind. Together they are what stop the qi tonics causing problems.
The four blood-building herbs, and the second half of the formula. Rehmannia nourishes, the other three move.
The two harmonising herbs. They moderate the formula, carry it through the body, and are why the classical text says to add them last.
- A whole chicken
The carrier and the practical base. The herbs are simmered in a chicken broth, which is a real reason this is a food rather than an infusion.
The Properties of This Dish
The three properties each of these ingredients carries, so you can see what the dish as a whole adds up to. The full profile for each is below the table.
| Ingredient | Thermal nature | Flavour | Enters |
|---|---|---|---|
| Astragalus (Huang Qi) | 🔥 Warm | Sweet | Lung, Spleen |
| Angelica Root (Dong Quai) | 🔥 Warm | Sweet, Pungent, Bitter | Heart, Liver, Spleen |
| Codonopsis (Dang Shen) | 🌿 Neutral | Sweet | Spleen, Lung |
| Atractylodes (Bai Zhu) | 🔥 Warm | Pungent, Bitter | Spleen, Stomach |
| Cinnamon Bark (Rou Gui) | 🔥 Hot | Pungent, Sweet | Kidney, Spleen, Heart |
| Licorice Root (Gan Cao) | 🌿 Neutral | Sweet | Heart, Lung, Spleen, Stomach |
| Ligusticum Root (Chuan Xiong) | 🔥 Warm | Pungent | Liver, Gallbladder, Pericardium |
| Poria Mushroom (Fu Ling) | 🌿 Neutral | Sweet | Heart, Spleen, Lung, Kidney |
| Rehmannia Root (Shu Di Huang) | ❄️ Cold | Sweet, Bitter | Liver, Kidney, Heart |
| White Peony Root (Bai Shao) | ❄️ Cool | Bitter, Sour | Liver, Spleen |
The Key Ingredients in Full
How each is described in the traditional material, what the research says about it, and the safety notes. Where those two accounts disagree, both are given.
Astragalus root (Huang Qi) is one of traditional Chinese medicine's most important qi-tonifying herbs. Learn how it supports immunity, energy, and overall vitality.
In the traditional material
Astragalus (Huang Qi) is sweet and slightly warm in nature. It enters the Lung and Spleen meridians. In TCM, it is the primary herb for tonifying Qi (vital energy) and raising the body's defensive energy (Wei Qi). It is often used for fatigue, frequent colds, weakened immunity, and poor appetite. Astragalus is considered a gentle adaptogen suitable for long-term use.
What the research supports
- Supports immune function — studies show astragalus polysaccharides enhance natural killer cell activity and antibody production
- May improve energy and reduce fatigue, particularly in people with chronic exhaustion or recovery from illness
- Supports heart health by improving circulation and reducing oxidative stress markers
- Has adaptogenic properties that help the body respond to physical and environmental stress
How it is used
- Simmer dried astragalus slices in soups and broths — the root is tough and should be removed before serving
- Combine with goji berries, red dates, and ginger for a classic immunity-strengthening tea
- Use in bone broths and long-simmered stews where the root can release its compounds over time
- Avoid eating the fibrous root pieces directly — they are used to infuse liquids, then discarded
Safety
Astragalus is safe for most people in food amounts. Avoid if you have an autoimmune condition or take immunosuppressant medication, as astragalus stimulates the immune system. Not recommended during acute infections with fever.
Angelica sinensis root (Dang Gui) is one of the most important herbs in TCM for blood nourishment and women's health. Learn its benefits, uses, and safety considerations.
In the traditional material
Angelica root is sweet, pungent, and warm in nature. It enters the Heart, Liver, and Spleen meridians. In TCM, Dang Gui is the premier herb for nourishing and invigorating the Blood. It is used for blood deficiency patterns presenting as pale complexion, fatigue, dizziness, and irregular menstruation. Its warming nature also helps circulate blood throughout the body.
What the research supports
- Rich in ferulic acid and polysaccharides that support healthy blood production and circulation
- Traditional use for menstrual health — may help regulate cycles and reduce cramping in some individuals
- Contains compounds with anti-inflammatory properties that may support joint and tissue health
- Often combined with other ingredients to support recovery after illness or childbirth
How it is used
- Simmer dried angelica slices in soups with chicken, lamb, or black beans — the root is fibrous and should be removed before serving
- Pair with ginger and red dates for a warming blood-tonifying tea
- Use sparingly — angelica has a strong, distinctive aroma that can overwhelm a dish
- Combine with astragalus in long-simmered broths for a comprehensive qi-and-blood tonic
Safety
Angelica root is not recommended during pregnancy (especially first trimester) and for people with heavy menstrual bleeding or bleeding disorders. It may interact with blood-thinning medications. Consult a qualified practitioner before medicinal use.
Codonopsis root (dang shen) is a mild Qi tonic in TCM, often called "poor man's ginseng." Learn about its benefits, uses, and recipes.
In the traditional material
Codonopsis root is sweet, neutral, and enters the Spleen and Lung meridians. In TCM, it is a classic Qi-tonifying herb that is milder and more affordable than ginseng, making it suitable for long-term daily use. It strengthens the Spleen (digestive function), tonifies the Lungs, and generates body fluids. Unlike ginseng, codonopsis has a very low risk of causing excess heat or irritability.
What the research supports
- Supports energy and stamina — traditionally used for fatigue, weak appetite, and shortness of breath
- Strengthens digestion by tonifying the Spleen, helping with loose stools and poor nutrient absorption
- Supports immune function with polysaccharides that enhance white blood cell activity
- Helps maintain healthy blood sugar levels and supports adrenal function
- Gentle enough for children, elderly, and people recovering from illness
How it is used
- Simmer dried codonopsis slices in soups for 30-60 minutes — commonly paired with astragalus, goji berries, and red dates
- Brew as an energy tea (5g per cup, steep for 10 minutes with a slice of ginger)
- Cook into congee or rice porridge for a gentle daily Qi tonic
- Combine with astragalus for a powerful but gentle Qi-tonifying duo
- Use in slow-cooked herbal soups alongside angelica, white peony, and rehmannia for comprehensive blood and Qi nourishment
Safety
Codonopsis is very safe and well-tolerated. It is suitable for long-term use and rarely causes side effects. People with acute infections or inflammatory conditions should use it cautiously, as it is a tonic. Those with severely weak digestion may experience slight bloating — pair with dried tangerine peel if this occurs. Not recommended for people with uncontrolled high blood pressure.
Atractylodes root (bai zhu) is one of TCM's most important herbs for digestive health and drying dampness. Learn about its benefits, uses, and recipes.
In the traditional material
Atractylodes (bai zhu) is sweet, bitter, and warm in nature. It enters the Spleen and Stomach meridians. In TCM, it is the premier herb for tonifying Spleen Qi and drying dampness. It strengthens digestion, reduces bloating, and helps transform fluids. The stir-fried version (chao bai zhu) is gentler and more drying, while the raw version is stronger for moving dampness.
What the research supports
- Strengthens digestive function — traditionally used for poor appetite, bloating, and loose stools
- Reduces bloating and water retention by drying dampness and promoting fluid metabolism
- Supports energy levels by improving nutrient absorption from food
- Contains atractylenolides with anti-inflammatory and gastroprotective effects
- Often combined with other herbs to reduce their drying side effects while enhancing digestive benefits
How it is used
- Simmer dried atractylodes slices in soups for 30-60 minutes with other tonic herbs
- Combine with poria and licorice for a classic digestive-supporting trio
- Use in congee with red dates and Chinese yam for a Spleen-tonifying breakfast
- Pair with astragalus and codonopsis in Qi-tonifying soups
- Remove the fibrous slices before serving
Safety
Very safe for culinary use. Avoid during acute dehydration or severe constipation due to its drying nature. Not recommended for people with excess heat signs (fever, red face, extreme thirst). The stir-fried version is gentler on the stomach and preferred for people with weak digestion.
Cinnamon bark (rou gui) is a warming herb in TCM used to support circulation, digestion, and kidney yang. Learn about its benefits and how to use it.
In the traditional material
Cinnamon bark (rou gui) is pungent, sweet, and very warm in nature. It enters the Kidney, Spleen, and Heart meridians. In TCM, it is the premier herb for warming the interior and supporting Kidney Yang. Unlike common cooking cinnamon, rou gui is thicker, stronger, and more medicinal — it directly warms the lower body and helps "ming men" (life gate) fire.
What the research supports
- Supports digestive warmth — traditionally used for cold stomach, poor appetite, and abdominal pain relieved by warmth
- Improves circulation and warms the body, especially for cold hands and feet
- May help stabilize blood sugar levels by improving insulin sensitivity
- Contains cinnamaldehyde with anti-inflammatory, antimicrobial, and circulation-promoting effects
- Warming for kidney yang — supports lower back strength and urinary health in cold patterns
How it is used
- Add a small piece (1-2 inches) to soups, braises, and stews — remove before serving
- Use in congee or rice porridge for digestive warmth on cold mornings
- Brew as tea with fresh ginger for a quick warming drink
- Add to meat marinades, especially for red meat, to aid digestion of heavy proteins
- Use sparingly — rou gui has a strong, spicy flavor that can dominate a dish
Safety
Safe in culinary amounts. Avoid large medicinal doses during pregnancy. Not recommended for people with heat conditions (fever, red face, agitation, thirst). Use true TCM cinnamon (rou gui / Cassia bark) for medicinal use rather than Ceylon cinnamon. Caution with blood-thinning medication as cinnamon has mild anticoagulant effects.
Licorice root (gan cao) is one of the most frequently used herbs in TCM, prized for its ability to harmonize formulas and support digestion. Learn about its benefits and uses.
In the traditional material
Licorice root is sweet, neutral, and slightly warm in nature. It enters all 12 meridians but primarily the Heart, Lung, Spleen, and Stomach. In TCM it is called the "national grandfather" of herbs because it harmonizes and detoxifies other herbs, moderates their harsh properties, and guides them to the right areas. It appears in over 80% of classical formulas.
What the research supports
- Soothes digestive inflammation and supports gastric health — glycyrrhizin has mucosal-protective effects
- Supports respiratory health by soothing coughs and clearing phlegm
- Anti-inflammatory and adrenal-supporting — traditionally used for fatigue and stress
- Gentle laxative effect that supports regular bowel movements
- Contains antioxidant flavonoids (liquiritin, isoliquiritin) with hepatoprotective properties
How it is used
- Add 1-2 thin slices to soups and broths — a little goes a long way due to its potent sweetness
- Combine with ginger, red dates, and astragalus for a balanced Qi-tonifying tea
- Brew as a standalone tea (1-2 thin slices in hot water for 5 minutes)
- Use the honey-fried version (zhi gan cao) for stronger cough-soothing and Qi-tonifying effects
- Not to be confused with Western licorice candy, which contains much less actual licorice and more sugar
Safety
Use in moderation. The glycyrrhizin in licorice can raise blood pressure and lower potassium with prolonged high doses (>15g daily for weeks). Caution with hypertension, heart disease, kidney disease, diuretics, and steroids. Not recommended for pregnant women in large amounts. Avoid if you have hypokalemia (low potassium). Use the "gan cao" variety specifically.
Ligusticum root (chuan xiong) is a premier TCM herb for activating blood circulation and relieving headaches. Learn about its benefits, uses, and safety considerations.
In the traditional material
Ligusticum root (chuan xiong) is pungent and warm in nature. It enters the Liver, Gallbladder, and Pericardium meridians. In TCM, it is the premier herb for "invigorating blood and moving Qi" — it is considered the essential herb for headaches, chest tightness, and any condition involving blood stagnation. It is also known for its ability to guide other herbs to the head region.
What the research supports
- Supports healthy circulation — traditionally used for blood stagnation patterns including chest tightness and body aches
- May relieve tension and sinus headaches; considered the primary TCM herb for headaches of various types
- Contains ligustilide with vasodilating effects that improve cerebral blood flow
- Supports cognitive function by enhancing blood circulation to the brain
- Used in recovery formulas for blood stagnation from injuries or surgery
How it is used
- Simmer dried ligusticum slices in soups for 30-60 minutes, commonly paired with angelica root
- Use in fish head soup for headache relief — a classic Cantonese medicinal soup
- Combine with astragalus in recovery broths to both move and tonify blood
- Use sparingly — chuan xiong has a strong, aromatic flavor that can dominate a dish
- Remove slices before serving as the fibrous texture is unpleasant to eat
Safety
Safe in small culinary amounts. NOT recommended during pregnancy or heavy menstruation as it strongly promotes blood flow. Caution with bleeding disorders or blood-thinning medications. Not suitable for yin deficiency with heat signs (night sweats, red tongue). Avoid in excessive doses as it may cause dizziness.
Poria (fu ling) is a medicinal mushroom widely used in TCM to support digestion, reduce dampness, and calm the mind. Learn about its benefits and uses.
In the traditional material
Poria is sweet, bland, and neutral in nature. It enters the Heart, Spleen, Lung, and Kidney meridians. In TCM, it is the premier herb for draining dampness and promoting urination. Unlike harsh drying herbs, poria gently leaches excess moisture from the body while simultaneously tonifying the Spleen and calming the Shen (spirit). It is considered one of the safest and most versatile herbs in the TCM pharmacy.
What the research supports
- Supports healthy fluid balance — gently drains excess dampness without damaging body fluids
- Strengthens digestion by drying dampness and supporting Spleen function
- Calms the mind — used in classic formulas for palpitations, anxiety, and insomnia with digestive upset
- Supports immune function with beta-glucans that modulate immune response
- Gentle enough for long-term daily use and safe for all ages
How it is used
- Simmer dried poria slices in soups for 30-60 minutes — the slices soften but hold their shape
- Add to congee or rice porridge for a gentle dampness-draining breakfast
- Blend poria powder into smoothies, soups, or baked goods for easy daily use
- Combine with dried tangerine peel (chen pi) for synergistic digestive support
- Remove slices before serving or grind into powder for direct consumption
Safety
Very safe for daily use. Avoid if severely constipated as poria has a mild drying effect. Those with frequent urination at night should use sparingly as it promotes urination. Safe during pregnancy in culinary amounts. Generally considered one of the safest herbs in TCM.
Prepared rehmannia root (shu di huang) is one of TCM's most important blood-tonifying herbs. Learn about its benefits, uses, and safety considerations.
In the traditional material
Prepared rehmannia root (shu di huang) is sweet and slightly warm in nature. It enters the Liver and Kidney meridians. In TCM, it is the premier herb for nourishing Blood and enriching Yin. The raw form (sheng di huang) is cold and clears heat — it must be processed (steamed with wine) to transform it into the blood-tonifying herb. This processing is what gives shu di huang its characteristic dark, sticky appearance.
What the research supports
- Nourishes blood — traditionally used for anemia, pale complexion, and fatigue from blood deficiency
- Supports Kidney Yin — used for dizziness, tinnitus, and lower back soreness from Yin deficiency
- May help with anemia by supporting red blood cell production and iron metabolism
- Supports adrenal health and helps with stress adaptation
- Traditionally used for palpitations and poor memory from heart blood deficiency
How it is used
- Simmer in soups for 1-2 hours — the longer cooking time helps release its rich, sweet compounds
- Pair with angelica root (dang gui) and astragalus (huang qi) for a comprehensive blood and Qi tonic
- Use in blood-nourishing tonic soups with black beans and goji berries
- Combine with black beans and goji berries for a synergistic effect
- Remove slices before serving as they become very soft and sticky
Safety
Avoid during digestive upset or bloating as rehmannia is sticky and nourishing, which may worsen digestion. Not for people with dampness, poor appetite, or loose stools. The prepared form is safe for culinary use. Raw rehmannia (sheng di huang) is a completely different herb — cooling and for heat conditions. Caution with diabetes as prepared rehmannia can raise blood sugar levels.
White peony root (bai shao) is a gentle but powerful herb in TCM used to nourish blood, calm the liver, and relieve tension. Learn about its benefits and uses.
In the traditional material
White peony root (bai shao) is bitter, sour, and slightly cold in nature. It enters the Liver and Spleen meridians. In TCM, it nourishes Liver Blood, softens the Liver (relieves tension and irritability), calms the Shen (spirit), and relieves cramping and pain. It is a key herb in many classical formulas for women's health, pain management, and emotional balance.
What the research supports
- Supports healthy liver function by calming Liver Qi stagnation — traditionally used for irritability and mood swings
- Nourishes blood for pale complexion, fatigue, and dizziness from blood deficiency
- May relieve muscle cramps, tension, and abdominal pain — especially effective when combined with licorice
- Contains paeoniflorin with clinically documented anti-inflammatory, antispasmodic, and analgesic effects
- Helps with irritability, mood swings, and tension headaches related to Liver Qi stagnation
How it is used
- Simmer dried white peony slices in soups with angelica root and rehmannia for blood nourishment
- Combine with licorice root (gan cao) for the classic "shao yao gan cao tang" cramp-relieving duo
- Use in blood-nourishing tonic soups with black beans, goji berries, and red dates
- Add to chicken soups with ginger for a gentle calming and nourishing meal
- Remove slices before serving as they become soft and slightly slimy when cooked
Safety
Safe in culinary amounts. Avoid during diarrhea as the cooling nature may worsen loose stools. Not recommended during pregnancy in medicinal doses. Caution with cold-spleen type (poor digestion, cold hands, loose stools). Use the "bai shao" (white peony) variety specifically — chi shao (red peony) has different properties.
When and How to Eat It
Timing
This is a case where we would rather you did not work it out from a webpage. It is a prescription, and the ratio, the herb selection, and the duration all matter and all vary by person. If a qualified practitioner has recommended it, it is taken over weeks with a break, and it is reassessed rather than simply continued. If you have found this page and nobody prescribed it, the honest answer is to read the section below instead.
Who it suits
Someone who has been assessed by a practitioner and given a prescription, or who has a genuine and broad deficiency — the kind of exhaustion with poor appetite, poor sleep, and a pale complexion that has not responded to rest. The classical target is not a symptom but a constitution, which is why it is a prescription rather than a recipe.
Who should skip it
If you are pregnant, breastfeeding, on any regular medication, have an autoimmune condition, or are on immunosuppressants, do not use this without a doctor. Several of these herbs interact with common medications and licorice in particular raises blood pressure and lowers potassium if taken in quantity over time. If you have a hot constitution, this will make it worse rather than better. And if you are self-treating fatigue, the answer is a blood test and a doctor rather than ten herbs.
How it fits into a day
As a prescribed course rather than a daily food, and this is the honest framing. Taken regularly over weeks, then stopped, then reassessed — that pattern is part of how these are used, and it is quite different from drinking a ten-herb soup every evening for a year. If you have not been prescribed it, the honest advice is to read the limits section and take the fatigue question to a doctor.
Adjusting the Dish
- Do not adjust the herbs yourself. This is the variation that matters: if a practitioner did not prescribe it, do not use it. Herbal formula ratios are not decorative, and substituting a herb changes the formula.
- If a practitioner has prescribed something similar, cook it in a chicken broth as here — that is genuinely the traditional preparation and it changes how the herbs taste, not what they do.
- If you are buying a prepared version, follow the directions on it exactly rather than increasing the dose on the reasoning that more must be better.
- If you want the gentler part of this idea without a prescription, the goji and red date soup on this site is roughly the same direction at a fraction of the strength.
What This Dish Is Not
This is the strongest and most complex preparation on the site, and it is on the site as an illustration of what a real classical formula looks like, not as a recommendation. It is not a treatment for any condition, it is not something to self-prescribe, and it is not something to take because you are tired. Several of these herbs are genuine medicines with real contraindications and interactions, and licorice in particular is not a benign ingredient over time. If you have persistent fatigue, do a blood test and see a doctor before anything else.
Before You Start
This is a ten-ingredient formula and each one needs different treatment. Plan at least 40 minutes of prep. Buy the dried herbs as a set if you can — buying ten things separately usually ends up costing more than a single pot of a blend.
Practical Notes
- This is the recipe on the site I would least recommend starting with. Ten herbs is a lot of variables at once and you will not know which one is doing anything.
- If you want a strong tonic and are not sure where to start, go with the ginseng chicken soup or the astragalus soup instead — two ingredients you can actually taste.
Substitutions & Swaps
| Instead of | Use | Trade-off |
|---|---|---|
| The full ten-herb set | A pre-blended tonic mix | Sold in most Chinese herb shops. Cheaper and faster, and often the better choice if you are new to this. |
| Meat | Mushrooms, or no meat at all | A purely herbal version is completely traditional. The meat is for strength, not for the formula to work. |
Storing This
Keeps 3-4 days. Best made in a large batch.
中文版 · Chinese Version
温补气血、健脾益肾，适合气血两亏、面色萎黄、精神疲倦的人食用。
食材 · Ingredients
- 党参 12 克
- 茯苓 12 克
- 炙黄芪 12 克
- 炙甘草 10 克
- 肉桂 5 克
- 墨鱼 100 克
- 熟地 20 克
- 猪肚 100 克
- 炒白术 12 克
- 猪肉 500 克
- 炒川芎 8 克
- 生姜 50 克
- 当归 20 克
- 猪杂骨适量
- 酒白芍 12 克
做法 · Method
- 将所有中药材清洗干净，装入纱布袋中封口备用。
- 墨鱼、猪肚、猪肉、猪杂骨等食材洗净切块，和中药药袋一同放入清水锅中，大火烧开后撇去浮沫，加入少许花椒、绍酒去腥，转小火慢煲 3 小时，加盐等调味即可。
- 早晚各食用 1 碗，整锅汤吃完后，间隔 5 天再炖煮下一锅调理。
原理 · Why It Works
十全大补汤由补气的四君子汤和补血的四物汤加黄芪、肉桂而成，气血双补，是经典的全面调理方。
常见问题 · FAQ
这些药材在哪里可以买到？
中药店一般有配好的十全大补汤料包，很方便。
Cook This Alongside
A classic restorative chicken soup with ginseng that rebuilds strength and nourishes the blood.
A hearty soup using astragalus root to support immune strength and daily energy.
A traditional broth valued for supporting healthy hair, steady energy, and overall nourishment.
Learn About the Ingredients
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Open Tool →FAQ
Where can I find these herbs?
Most Chinese herb shops carry these as a set known as "Ten-Herb Tonic" or "Shi Quan Da Bu."
Can I make this vegetarian?
Replace meat with shiitake mushrooms, lotus root, and extra tofu for a lighter version.
Is this safe to make at home from a recipe?
We would say no, and that is a different answer from the one most websites give. The herbs in this formula are real medicines with real pharmacological activity, several of them interact with common prescription drugs, and the ratios are part of the prescription rather than a matter of taste. A small number of them are also genuinely hazardous in the wrong circumstances — licorice raises blood pressure and lowers potassium over time, for example. This page is here to show what a classical formula actually looks like, and the way to use it is a practitioner who has assessed you, not a shopping list.
What is the difference between this and the gentler soups here?
Enormous, and it is worth being clear about. The other soups on this site contain one or two herbs alongside food, in cooking amounts, and they are the kind of thing you can make twice a week indefinitely. This contains ten herbs in a specific ratio, in medicinal quantities, as a course. That is the difference between a food and a prescription. If you want the direction this formula points in without the prescription, the goji and red date version is roughly a tenth of the strength and entirely safe as food — which is usually the right trade.
Sources for This Dish
Every claim on this page falls into one of two groups, and they are sourced differently. Statements about the traditional use of an ingredient are references to the classical and modern literature that describes it, and they are not claims that it works. Statements about research point at the published work, including the work that came back negative. Where a search link appears it goes to the current results for that query rather than to a single paper, so you can see the whole record for the ingredient instead of the most favourable part of it.
Reference pages
- Traditional medicine: what it is and what the evidence says — World Health Organization
- Traditional Chinese Medicine: what you need to know — US National Center for Complementary and Integrative Health
- Chinese Text Project — the classical sources, in the original — Chinese Text Project
- Healthy diet: what the World Health Organization actually recommends — World Health Organization
- Dietary supplements: what the FDA regulates and what it does not — US Food and Drug Administration
- All dietary supplement fact sheets, indexed — US National Institutes of Health, Office of Dietary Supplements
- FoodData Central — composition data for every food in this site’s recipes — US Department of Agriculture
- Nutrition: the European food safety authority’s position on claims — European Food Safety Authority
- EFSA publications and opinions — European Food Safety Authority
- PubMed Central — free full text for the papers behind the summaries — US National Library of Medicine
- MedlinePlus — plain-language health information — US National Library of Medicine
- Health information for older adults — US National Institute on Aging
- Aging and nutrition research briefs — US Department of Agriculture, Economic Research Service
- Food safety topics — European Food Safety Authority
- Astragalus — US National Center for Complementary and Integrative Health
- Astragalus — Memorial Sloan Kettering Cancer Center, About Herbs
- Compound profile: Astragaloside-IV — PubChem, US National Library of Medicine
- Dong Quai — Memorial Sloan Kettering Cancer Center, About Herbs
- Compound profile: Ferulic-acid — PubChem, US National Library of Medicine
- Compound profile: Atractylone — PubChem, US National Library of Medicine
- Cinnamon — Memorial Sloan Kettering Cancer Center, About Herbs
- Compound profile: Cinnamaldehyde — PubChem, US National Library of Medicine
- Potassium: fact sheet for health professionals — US National Institutes of Health, Office of Dietary Supplements
- Licorice Root — US National Center for Complementary and Integrative Health
- Licorice — Memorial Sloan Kettering Cancer Center, About Herbs
- Compound profile: Glycyrrhizin — PubChem, US National Library of Medicine
- Compound profile: Ligustilide — PubChem, US National Library of Medicine
- Compound profile: Catalpol — PubChem, US National Library of Medicine
- Compound profile: Paeoniflorin — PubChem, US National Library of Medicine
Search the evidence yourself
- How good is the evidence in traditional Chinese medicine? — systematic reviews of trial quality — PubMed
- Adverse events in traditional Chinese medicine — systematic reviews of what is reported and what is not — PubMed
- Astragalus and immune function — systematic reviews — PubMed
- Astragalus — randomised controlled trials — PubMed
- Astragalus — safety and interactions with immunosuppressants — PubMed
- Registered trials using astragalus — ClinicalTrials.gov
- Dong quai (Angelica sinensis) — randomised controlled trials — PubMed
- Dong quai — systematic reviews and meta-analyses — PubMed
- Dong quai — bleeding risk and drug interactions — PubMed
- Registered trials using dong quai — ClinicalTrials.gov
- NCCIH health topics matching “dong quai” — US National Center for Complementary and Integrative Health
- Codonopsis — randomised controlled trials — PubMed
- Codonopsis — systematic reviews and meta-analyses — PubMed
- Codonopsis — safety and toxicity data — PubMed
- Codonopsis compared with ginseng — PubMed
- Registered trials using codonopsis — ClinicalTrials.gov
- NCCIH health topics matching “codonopsis” — US National Center for Complementary and Integrative Health
- Bai Zhu (Atractylodes) — digestion and motility studies — PubMed
- Bai Zhu — systematic reviews — PubMed
- Bai Zhu — safety and toxicity data — PubMed
- Registered trials using Bai Zhu — ClinicalTrials.gov
- NCCIH health topics matching “Atractylodes” — US National Center for Complementary and Integrative Health
- Cinnamon and blood sugar — meta-analyses — PubMed
- Cassia cinnamon — randomised controlled trials — PubMed
- Cinnamon and coumarin — liver safety and tolerable intake — PubMed
- Registered trials using cinnamon — ClinicalTrials.gov
- Licorice and glycyrrhizin — blood pressure and safety — PubMed
- Licorice — clinical trials including ulcerative colitis — PubMed
- Licorice — hypokalaemia and mineralocorticoid effects — PubMed
- Registered trials using licorice — ClinicalTrials.gov
- Chuan Xiong (Ligusticum) — randomised controlled trials — PubMed
- Chuan Xiong — systematic reviews and meta-analyses — PubMed
- Chuan Xiong — safety and toxicity data — PubMed
- Registered trials using Chuan Xiong — ClinicalTrials.gov
- NCCIH health topics matching “Ligusticum” — US National Center for Complementary and Integrative Health
- Fu Ling (Poria) — research literature — PubMed
- Poria — systematic reviews — PubMed
- Poria — safety and food use — PubMed
- Registered trials using Poria — ClinicalTrials.gov
- NCCIH health topics matching “Poria” — US National Center for Complementary and Integrative Health
- Shu Di Huang (Rehmannia) — randomised controlled trials — PubMed
- Rehmannia — systematic reviews and meta-analyses — PubMed
- Rehmannia — safety and toxicity data — PubMed
- Registered trials using Rehmannia — ClinicalTrials.gov
- NCCIH health topics matching “rehmannia” — US National Center for Complementary and Integrative Health
- Bai Shao (white peony root) — randomised trials — PubMed
- Paeoniflorin — systematic reviews and meta-analyses — PubMed
- Bai Shao — safety and toxicity data — PubMed
- Registered trials using white peony root — ClinicalTrials.gov
- NCCIH health topics matching “white peony” — US National Center for Complementary and Integrative Health
Disclaimer
This website is a personal learning project and does not provide medical advice. All content is for informational and educational purposes only, based on traditional food therapy concepts and publicly available nutritional information.
- I am not a licensed physician, dietitian, or TCM practitioner. Nothing on this site should be interpreted as medical diagnosis, treatment, or prescription.
- Traditional food therapy concepts (Qi, Yin/Yang, Dampness, etc.) are cultural/philosophical frameworks, not clinically proven medical models.
- Individual responses to foods and herbs vary widely. What works for one person may not work for another, or may cause adverse effects.
- Always consult a qualified healthcare professional before making dietary changes, especially if you have a medical condition, take medications, are pregnant, or are nursing.
- If you experience persistent symptoms, seek medical attention promptly. Do not delay or disregard professional medical advice because of something you read here.
This site is funded by advertising. Ad placements are marked and are kept separate from the editorial content, so a sponsored position is never written into a recipe or a recommendation. Editorial Policy →
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