Black Bean and Eucommia Bone-Nourishing Soup
Ingredients
- Eucommia (duzhong) 15–20 g
- Black soybeans 30–50 g
- Pork tail or ribs 200–500 g
- Red dates 3–6
- Goji 10 g (optional)
- Ginger 3 slices
Principle
Eucommia tonifies liver–kidney and strengthens sinews; black beans enter the kidney channel to nourish yin and balance warmth. With pork bone for food-medicine support. Folk stews often use eucommia bark; the official food-medicine list includes eucommia leaf—note the difference.
Effects & uses
Liver–kidney deficiency with sore weak lower back and limbs; adjunct daily care for bone health—not a substitute for osteoporosis treatment.
Method
- Soak beans 2+ hours; rinse eucommia (salt-processed bark can be used directly).
- Blanch bone pieces; combine with eucommia, beans, pitted dates, ginger, and 2–2.5 L water.
- Simmer 1–1.5 hours; add goji in last 10 minutes; salt to taste.
How to use
- Eat broth, meat, and beans with meals 1–2 times per week.
Caution
Avoid with yin deficiency heat, acute fever, gout/high uric acid, low blood pressure, or enuresis (eucommia may promote urination and lower BP; beans and bone broth are purine-rich). Food-care only.
Source
Guangdong Provincial TCM Hospital; Huizhou Central Hospital; Tianhe District TCM Hospital summaries. Pending verification.