Goji, Jujube, and Egg Soup
Ingredients
- Goji berries 30g
- Red jujube 10 pieces
- Eggs 2
Principle
Goji tonifies liver and kidney and nourishes essence and vision; jujube tonifies middle qi, nourishes blood, and calms the spirit. Simmered with eggs, the soup supports liver and kidney, strengthens spleen and stomach, and nourishes yin and moistens dryness—suited to daily care in chronic hepatitis.
Effects & uses
For chronic hepatitis with liver–kidney depletion and spleen–stomach weakness—fatigue, dizziness, poor appetite (syndrome differentiation required).
Method
- Rinse goji and jujube; pit jujube.
- Place in a clay pot, add water, bring to a boil.
- Add eggs and cook through; season lightly.
How to use
- Drink the broth and eat eggs; may be used regularly in rotation with other care.
Caution
Not during acute hepatitis or damp-heat excess. Strict alcohol abstinence. A daily food-care recipe; not a substitute for medication or standard treatment.
Source
Tianjin Municipal Health Commission; recommended by Chief Physician Li Xian, Hepatobiliary and Spleen–Stomach Department, Henan Provincial Hospital of TCM. Pending manual verification.