This highly nutritious soup brings together eight classic Chinese tonic ingredients in one sweet, silky bowl, aimed at moist, radiant skin from the inside out.
In Traditional Chinese Medicine (TCM), autumn is the season of dryness. The Lungs are said to govern the skin, and when dryness takes hold, skin turns tight, dull and flaky. Warm, moistening foods are the traditional answer, and a slow-simmered soup is one of the gentlest ways to eat them.
This version is a richer version of the classic red bean soup. Tremella and soft-cooked beans give it body, so it's silkier than the classic 糖水 (sweet soup).
The eight treasures
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Adzuki beans (赤小豆): drain dampness, for less puffiness and clearer skin.
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White hyacinth beans (白扁豆): strengthen the Spleen and clear dampness, brightening the complexion through better digestion.
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Lotus seeds (莲子): tonify the Spleen and Kidney and calm the Heart, supporting the restful sleep that shows in your face.
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Tremella (银耳): nourish Yin and moisten the Lungs; the classic beauty food for hydrated, supple skin.
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Lily bulb (百合): moisten the Lungs and calm the spirit, easing autumn dryness.
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Jujube dates (红枣): tonify Qi and nourish Blood, for a rosy colour.
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Goji berries (枸杞): nourish Liver and Kidney Yin and Blood, for brighter eyes and complexion.
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Walnuts (核桃): tonify the Kidneys and moisten dryness, for healthy skin and hair.
How they work together
In TCM terms, the beans clear dampness, the white hyacinth beans and lotus seeds strengthen digestion, and tremella, lily, jujube, goji and walnuts nourish and moisten. Together they make a bowl that's nourishing without feeling heavy.
The recipe
Serves 4. Active time 20 minutes; simmering about 1 hour 45 minutes, plus an overnight soak.
Ingredients
Method
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Soak the beans. Rinse the adzuki and white hyacinth beans and soak overnight, at least 8 hours. Drain and discard the water.
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Soak the dried goods. Soak the tremella, lotus seeds and lily bulb separately in warm water for 30 minutes. Trim the tremella's hard yellow base and tear it into small pieces.
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Boil, then simmer. Bring the water to a boil, add the beans and tremella, and keep at a full boil for 10 minutes. Lower to a gentle simmer, partly covered, for 30 minutes.
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Add the lotus seeds. Simmer on low for 40 minutes, stirring every 10 minutes, until the tremella turns gelatinous.
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Add jujubes and lily bulb. Simmer for 20 minutes more, until both beans crush easily. Mash a ladle of beans against the pot for extra creaminess.
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Finish with goji. Stir in the goji and optional rock sugar and cook for 5 minutes.
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Serve. Dry-toast the walnuts for about 3 minutes until fragrant and scatter over each bowl.
Tips
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Cook the white hyacinth beans fully. Undercooked 白扁豆 can upset the stomach, so never shorten the boil or simmer.
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Short on time? A pressure cooker cuts simmering to about 30 minutes. Add the jujube, lily, goji and walnuts at the end.
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Storage: Consume within 2 days in the fridge. It thickens as it cools; loosen with hot water when reheating. Otherwise freeze for up to 3 months.
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When to eat it: 2 to 3 times a week through autumn, warm, as breakfast or an afternoon snack.
In TCM, beauty is a reflection of what happens inside: when the Spleen is strong, dampness is cleared and Yin, Qi and Blood are abundant, the complexion glows on its own. This bowl follows that centuries-old wisdom. Modern nutrition offers a complementary view, with fibre, antioxidants and walnut omega-3s that support healthy skin, though the TCM effects themselves haven't been clinically proven.
