10/29/2026
Qing Bu Liang is a classic gentle clear nourishing soup many families make as an everyday tonic. It is lighter than heavy winter broths and is traditionally used to moisten yin, support the Spleen, and nourish without being too warming.
The name refers to the style of the soup, not a strict herb count. Core herbs are Yu Zhu, lotus seeds, dried longan, lily bulb, Chinese yam, and fox nut. Goji and red dates are common finishers.
What you need:
🤍 15 to 20g Yu Zhu
🤍 15g lotus seeds
🟤 10 to 12 dried longan
🤍 10 to 15g lily bulb
🤍 20g Chinese yam
🤍 10 to 15g fox nut
🫐 1 tbsp goji
🔴 4 to 6 red dates, pitted
💧 8 to 10 cups water
Optional: small amount lean chicken or pork (blanched), or keep plant based
How:
1. Rinse herbs. Soak lotus seeds and fox nut if needed. Slice Chinese yam. Keep goji aside.
2. Add Yu Zhu, lotus seeds, longan, lily bulb, Chinese yam, and fox nut to water.
3. Bring just to a simmer. Do not boil hard. Lid slightly open.
4. Cook 45 to 70 minutes until soft.
5. Add goji last 5 minutes. Serve warm.
Why in TCM:
🤍 Yu Zhu moistens yin and supports lungs and stomach.
🤍 Lotus seeds and fox nut strengthen the Spleen and calm.
🤍 Chinese yam supports digestion and yin.
🤍 Lily bulb moistens and settles.
🟤 Longan and red dates nourish blood.
🫐 Goji finishes with gentle yin support.
This is everyday kitchen food, not a formula. Patterns differ. If symptoms continue, ask a licensed herbalist.
Do you prefer this clear style or a richer winter broth?
The LinSisterHerb Family