Mulberry and Red Date Lean Pork Soup: Benefits & Easy Recipe

Mulberry and Red Date Lean Meat Soup

Introduction to Medicinal Diet

Mulberry and Red Date Lean Meat Soup is a time-honored traditional medicated diet, made primarily with fresh or dried mulberry fruit (Fructus Mori), high-quality red dates (Fructus Jujubae), and selected lean meat, simmered over low heat. The soup presents a translucent purplish-red color with a sweet and rich flavor, combining the freshness of the ingredients with the nourishing properties of the medicinal herbs. It is especially cherished in southern regions. Mulberry has been revered since ancient times as the “sacred fruit of the people,” while red date is known as the “king of fruits.” Together with lean meat, they complement each other perfectly.

From a nutritional perspective, mulberries (Fructus Mori) are rich in iron, vitamin C, and various antioxidants such as anthocyanins; red dates (Fructus Jujubae) contain abundant cyclic adenosine monophosphate and multiple amino acids; and lean meat provides high-quality protein and heme iron. The combination of these three ingredients not only enriches the soup’s flavor profile but also significantly enhances its nutritional value. Mulberry and Red Date Lean Meat Soup is especially suitable for consumption in spring and summer, when mulberries are in season and the human body is prone to patterns of Yin and Blood Deficiency. This soup can be used to help regulate such conditions.

Therapeutic Effects of Medicated Diet

The core efficacy of Mulberry, Red Date, and Lean Meat Soup lies in nourishing the Liver and Kidney, enriching Blood, and benefiting Yin. It is particularly effective for symptoms arising from Yin and Blood deficiency, such as dizziness, blurred vision, palpitations, insomnia, a sallow or pale complexion, dry and rough skin, and premature graying of the hair and beard. Regular consumption of this soup can result in a rosy and lustrous complexion, a vibrant spirit, and sharp mental acuity.

Furthermore, this soup also has the effect of moistening the intestines and unblocking the bowels. Fructus Mori (Mulberry Fruit) is rich in dietary fiber and pectin, which can promote intestinal peristalsis and relieve constipation due to intestinal dryness. It is especially suitable for the common condition of constipation due to blood deficiency in middle-aged and elderly populations. At the same time, the Fructus Jujubae (Red Date) and lean meat in the soup can fortify the spleen and boost qi, enhancing digestion and absorption functions, thereby comprehensively improving the constitution.

Functions of Traditional Chinese Medicine

According to TCM theory of nature, flavor, and meridian entry, mulberry (Mori Fructus) is sweet and sour in flavor, cold in nature, and enters the Heart (HT), Liver (LR), and Kidney (KI) meridians. It has the actions of nourishing Yin and tonifying blood, generating fluids and moistening dryness. The *Compendium of Materia Medica* records that consuming mulberry alone stops wasting-thirst (xiao ke), benefits the five viscera and joints, unblocks blood and qi, with prolonged use prevents hunger, and calms the spirit (an hun zhen shen). Red dates (Fructus Jujubae) are sweet in flavor, warm in nature, and enter the Spleen (SP) and Stomach (ST) meridians. They can tonify the middle and supplement qi, nourish blood and calm the spirit. Lean meat (pork) is sweet and salty in flavor, neutral in nature, and enters the Spleen (SP), Stomach (ST), and Kidney (KI) meridians. It can nourish yin, moisten dryness, and tonify blood.

Mulberry fruit (Fructus Mori) and red dates (Fructus Jujubae) are combined in a formula—one cold, one warm—complementing each other. The cold nature of mulberry is moderated by the warm nature of red dates, rendering the entire decoction balanced in nature, neither too cold to harm the stomach nor too warm to promote dryness. Lean meat, as a “blood-and-flesh sentient substance,” when cooked together with mulberry and red dates, better guides the medicinals into the blood aspect, enhancing the blood-nourishing effect. The combination of these three ingredients makes the actions of nourishing yin and enriching blood, as well as moistening dryness and unblocking the bowels, more pronounced.

Analysis of Medicinal Properties

In this soup formula, mulberry (Mori Fructus) serves as the sovereign herb with the largest dosage, primarily providing the function of nourishing yin and enriching blood. Red dates (Ziziphus jujuba) act as the minister herb, assisting mulberry in enhancing the blood-nourishing effect while also protecting and regulating the spleen and stomach. Lean meat functions as both assistant and envoy, offering nourishment while guiding the medicinal power into the blood aspect. The combination of these three ingredients embodies the TCM principle of “medicine-food homology” and is suitable for long-term consumption as a tonic.

Indications

Mulberry and Red Date Lean Meat Soup is most suitable for individuals with Yin and Blood Deficiency (Yin Xue Kui Xu). Such individuals often present with a pale or sallow, lusterless complexion, pale lips and nails, dizziness and blurred vision, palpitations and excessive dreaming, numbness in the limbs, and, in women, scanty, light-colored menstruation. This is especially true for office workers and students who frequently stay up late or engage in excessive mental exertion, leading to hidden consumption of yin and blood. Drinking this soup can effectively alleviate fatigue and improve sleep quality.

In addition, middle-aged and elderly individuals, due to the gradual decline of zang-fu functions, often suffer from constipation caused by blood deficiency with intestinal dryness. This soup can both nourish blood and moisten the intestines, making it well-suited to this pattern. For those with blood deficiency and a weak constitution after childbirth or illness, as well as adolescents in the growth and development stage who exhibit manifestations of blood deficiency, moderate consumption is also appropriate. For cancer recovery patients with qi and blood deficiency resulting from radiotherapy and chemotherapy, drinking this soup under a doctor’s guidance can help restore physical strength and improve blood counts.

Contraindicated Populations

Although Mulberry and Red Date Lean Meat Soup is a mild tonic with medicinal food homology, it is not suitable for everyone. Those with Spleen and Stomach Deficiency Cold (pi wei xu han) and loose stools (da bian tang xie) should use it with caution. Mulberry (Morus alba fruit) is cold in nature. For individuals who usually have aversion to cold (wei han pa leng), cold abdominal pain (fu bu leng tong), and tendency to diarrhea after consuming cold foods, excessive intake may worsen these symptoms. When consuming this soup, such people can appropriately increase warming middle ingredients (wen zhong shi cai) such as Ginger (Zingiber officinale) and Tangerine Peel (Citri Reticulatae Pericarpium) to counteract the cold nature of Mulberry.

Diabetes patients should also be cautious about controlling the dosage. Red dates (Fructus Jujubae) have a high sugar content, and mulberries (Fructus Mori) also contain a certain amount of sugar; therefore, those with poor blood sugar control in diabetes should not consume them in excess. Additionally, individuals with a history of allergies to the above ingredients are contraindicated. During a cold or fever, especially when External Wind-Cold or Wind-Heat has not yet cleared, it is temporarily inadvisable to eat nourishing medicinal meals, so as not to “lock the pathogen inside” (bi men liu kou) and prevent the pathogenic Qi from dispersing outward. Pregnant women should consult a professional TCM practitioner before consumption.

Food ingredient formula proportions

The classic formula for Mulberry and Red Date Lean Meat Soup (per serving) is as follows: 100g fresh mulberry (Fructus Mori) (or 30g dried mulberry), 6 red dates (Fructus Jujubae, about 20g), 150g pork lean meat, 3 slices fresh ginger (Rhizoma Zingiberis Recens, about 5g), and salt to taste. If using dried mulberry, soak it in clean water for 30 minutes beforehand to fully release its active constituents.

To enhance the blood-nourishing effect, add 5 g of Angelica sinensis (Dang Gui) and 10 g of Lycium barbarum (Goji Berry). If shortness of breath and fatigue are pronounced, add 10 g of Astragalus membranaceus (Astragalus) and 10 g of Codonopsis pilosula (Codonopsis). However, note that adding other herbs will alter the nature of the decoction; it is recommended to adjust under the guidance of a TCM practitioner. Before cooking, all herbs should be briefly rinsed with clean water to remove surface dust, but avoid excessive soaking to prevent loss of active constituents.

Preparation method

Step 1: Preparation. Rinse the lean pork and cut into 2 cm cubes. Place in cold water in a pot, add two slices of fresh ginger (Zingiber officinale). Bring to a boil over high heat, skim off any foam, then remove the meat and rinse thoroughly with warm water. This step effectively removes any fishy odor and residual blood.

Step 2: Place the prepared lean meat pieces into a stewing pot or clay pot. Add the washed mulberries (Fructus Mori), red dates (Fructus Jujubae, pitted), and ginger slices (Rhizoma Zingiberis Recens). Add sufficient clean water, ensuring the water level is about 3 cm above the ingredients. Bring to a boil over high heat, then reduce to low heat, cover with a lid, and simmer gently for 1.5 to 2 hours. Throughout the process, maintain a gentle simmering state to avoid the soup becoming cloudy due to excessive heat.

Step 3: 10 minutes before turning off the heat, add an appropriate amount of salt to taste according to personal preference. Salt should not be added too early, as it may cause the meat to become tough and affect the texture. Once the soup has cooled to a suitable temperature, it can be served. If a clear broth is preferred, strain out the herbal residues using a fine-mesh sieve before serving; if focusing on therapeutic effects, it is recommended to consume the ingredients together with the broth.

Tips for Consumption

1. It is recommended to consume 2 to 3 times per week, with a continuous four-week course as one treatment cycle. Avoid excessive intake to prevent cloying richness that may impede the Spleen and Stomach (Pi/Wei). The appropriate dosage per serving is 200 to 300 ml, and the lean meat, mulberries (Mori Fructus), and red dates (Ziziphi Jujubae Fructus) in the soup may also be eaten.

2. The optimal drinking times are between 9 and 11 AM (when the Spleen Meridian [SP] is in command) or between 5 and 7 PM (when the Kidney Meridian [KI] is in command), as the body’s nutrient absorption efficiency is higher during these two periods. It is not advisable to drink within 2 hours before bedtime, to avoid frequent nighttime urination affecting sleep.

3. This decoction is best taken warm, not cold. During menstruation, if the flow is heavy and pale in color, it may be consumed in moderation; if the flow is heavy, dark in color, and accompanied by blood clots, it is temporarily not advisable to consume. In spring and summer, the amount of Mulberry Fruit (Fructus Mori) can be appropriately increased; in autumn and winter, increase the amount of Chinese Date (Fructus Jujubae) or add an appropriate amount of Longan Aril (Arillus Longan) to enhance the warming and tonifying effect.

4. When storing, the leftover decoction should be cooled as quickly as possible and then refrigerated, but not for more than 24 hours. Before consuming again, it must be thoroughly reheated to a boil. If the color of the decoction darkens or an off-odor appears, it indicates spoilage and should no longer be consumed.