Sea Cucumber & Fish Maw Soup (1825)

Recipe for anti-aging, forever young, promote energy, improve kidney health

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Sea Cucumber & Fish Maw Soup


Kidney yin deficiency manifested in pre-matured aging and painful backs and loins.

INGREDIENTS: (2 to 3 servings)

  • Sea cucumber (dried or pre-soaked) 海參- one piece
  • Fish maw (dried or pre-soaked) 魚肚 - one to two pieces
  • Heterophylla 太子參 - 15gm
  • Astragalus  黃耆 -15gm
  • Chinese yam  淮山 - 15gm
  • Citrus peel 陳皮 - 5gm
  • Ginger - 6 big slices
  • Green onion - 2
  • Chopped garlic – 1 spoon

1.  It takes 3 to 4 days to rehydrate dried sea cucumber and dried fish maw. For fish naw, just soak it in water and keep it in the fridge and change water every day until it is fully hydrated. For sea cucimbers, they need to be cooked every day. On day one, rinse and put them in a clean pot iwth plenty of water. Bring water to boil and turn off heat. Let cool and put the whole pot in the fridge. Then on each following day, take it out to change water and bring water to boil. Again, let cool and put back in the fridge. When sea cucumbers are fully hydrated, cut them open lengthwise at the stomach and clean out intestine. Rinse clean and chop into sections.

2.  Boil some water and put fish maw in with half of the ginger and green onion to cook for a few minutes. Then retrieve, rinse and cut into pieces.

3.  Heat one spoon of oil in a wok, put in the rest of ginger and one spoon of chopped garlic.

4.  Stir fry sea cucumber and fish maw for a few minutes. Sprinkle in cooking wine and some water and cook for a few minutes. Then transfer the cooking to a pot with 4 to 5 cups of water.

5.  Add in all herbal ingredients. Bring to boil and cook over medium low heat for 1 hour. Add seasoning to serve.


Take when needed.

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