Lotus Seed, Psoralea, Foeniculum, and Walnut Pork Kidney Soup
This winter tonic soup combines lotus seeds, psoralea, fennel, and walnut meat with pork kidneys, offering benefits such as tonifying the kidneys, warming yang, beautifying complexion, and enhancing appearance. Derived from the ancient formula “Chunyang Hongzhuang Wan” in *Puji Fang*, this soup nourishes the kidneys and warms yang, supporting skin health and facial radiance. Facial luster depends closely on kidney energy—“When kidney energy is strong, teeth are firm and hair grows long; when it declines, hair falls out and teeth become brittle.” Thus, warming and tonifying the kidneys is also a method for beauty and skincare. This recipe uses four herbs that warm the kidneys, strengthen yang, solidify essence, and nourish the kidneys, thereby enhancing skin and complexion. It also suits those with kidney yang deficiency, cold in the kidneys, weak waist and knees, nocturnal emission, frequent urination, or pale, darkened complexion due to cold accumulation.
Ingredients: 100 grams lotus seeds, 100 grams walnut meat, 250 grams psoralea, 25 grams fennel, 2 pork kidneys, 3 slices of ginger.
Preparation: Wash and soak all herbs. Clean pork kidneys, remove the white membrane, rinse repeatedly with salt. Place all ingredients, including ginger, in a clay pot, add 2500 ml (about 10 bowls) of water. Boil over high heat, then reduce to low heat and simmer for 2 hours. Add salt and vegetable oil to taste. Serves 3–4 people.