Chinese Nut Soup (sweet)

This soup can be made with 1 cup of any type of nut. Common nuts to use are almonds (traditionally, the Chinese use Chinese “almonds,” walnuts, cashews and peanuts.)

What are Chinese Almonds?

Chinese “almonds” are, in fact, apricot seed kernels and look different from the raw almonds we’re used to in American stores. For the Almond Soup, traditionally, 1 cup large Chinese “almonds” + 1/8 cup of small Chinese “almonds” are used. This latter small almond is very aromatic and gives the soup its strong taste, and is a medicinal herb used for cough.

The large Chinese “almonds” are called “Southern (nan) xing ren” and should have skins on them Chinese Nut Soup (fresher this way). They are more heart shaped than the raw common almonds we know. These are harder to find and substituting 1 cup of raw common almonds works just as well.

The small Chinese “almonds” are called “Northern (bei) xing ren” and typically do not have the skin on and are very aromatic; if there is no aroma, they are no longer fresh. These are easily found in Asian stores or from your Acupuncturist/Herbalist. These MUST be included to give the soup its distinct taste and therapeutic benefits!

Basic recipe:

½ cup uncooked rice (white or brown long grain rice)
water
1 cup nuts:
- Chinese “almonds”
  - 2 types of almonds are used (see below)
    - good for cough
    - moistening the lungs
    - and to beautify the skin
- or substitute almonds with on of the following:
  - Walnuts
    - lightly toasted to bring out flavor
      - good to tonify yang
      - helps sharpen the mind!
  - Pecans
    - lightly toasted
      - I like combining walnuts and pecans
  - Cashews
    - lightly toasted
Sugar – amount depends on your preference.
- Traditionally, rock sugar is used, which can be found in Asian stores.
- If I don’t have rock sugar, I make a 1:1 sugar syrup (sugar to water ratio).
- You may try substituting the sugar with brown sugar, honey, or a similar sweetener.

Directions

Soak rice in enough cold water to cover rice (approximately 6 oz) overnight [I’ve soaked the rice for only a few hours before and it works fine.]
Use blender to liquefy rice & water (that the rice was soaked in) until very smooth.
Add nuts (if using Chinese “almonds,” add both kinds together) and more water (about 1 cup at this point to prevent the mixture from getting to thick).
Blend until smooth – check how smooth the mixture is by feeling how “gritty” or smooth the liquid feels between your fingers. (Of course, this step is done with the blender off!)
While continuing to blend, add enough cold water to make approximately 4 cups.
Bring 1½ - 2½ quarts of water (depending on how thin you want the soup – less water, more cream soup-like; more water, more “nut milk-like”) to a boil.
On med heat, slowly pour blended nut mixture into boiling water while stirring constantly (this will help to avoid lumps). Continue to stir constantly and cook for a few minutes until re-boiled and smooth. Be careful here – the soup can easily stick and cause the bottom of the pot to burn.
Sweeten the soup until desired taste.
If soup thickens too much, add hot water until desired thickness.
Serve warm – and refrigerate left over.

Additional Suggestions

As I pass along this recipe, I’ve gotten feedback on additions and modifications on this soup. Some of these include:

Almond Soup: adding cinnamon or black pepper
Walnut Soup: adding cinnamon

Please feel free to post your comments and suggestions, thanks!

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The Classical True Acupuncture & Chinese Herbal Medicine clinic is conveniently located in South Denver, Colorado (Centennial), minutes from Aurora, Castle Rock, Cherry Hills Village, DTC, Denver Tech Center, Englewood, Greenwood Village, Highlands Ranch, Littleton, Lone Tree, and Parker, Colorado.

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Categories: Chinese Food