Walnut & Gordon Euryale Seed Brain-Nourishing Soup: Recipe & Benefits

Walnut and Gordon Euryale Seed Brain-Nourishing Soup – Medicinal Food Education

Introduction to Medicinal Diet

Walnut and Gordon Euryale Seed Brain-Nourishing Decoction is a time-honored tonic medicated diet, featuring Semen Juglandis (walnut kernel) and Semen Euryales (Gordon euryale seed) as core ingredients, simmered slowly with pork bones or chicken. This soup is revered in folk tradition as the “foremost decoction for strengthening the brain and calming the spirit,” especially suitable for modern individuals suffering from excessive mental work and mental fatigue. Walnut and Gordon euryale seed—one moistens and one astringes, one tonifies and one consolidates—synergistically nourish the brain marrow while securing and consolidating essence qi, embodying the TCM health preservation wisdom of “medicine and food sharing the same origin.”

The creation of Walnut and Foxnut Brain-Nourishing Soup (Hetao Qianshi Yinao Tang) was inspired by the “Walnut Porridge” recorded in the Song dynasty’s *Taiping Shenghui Fang* (Formulary of the Peaceful Benevolent Dispensary) and the Ming dynasty *Bencao Gangmu* (Compendium of Materia Medica), which notes that foxnut (*Euryale ferox*, Gordon Euryale seed) “benefits essence-qi and strengthens the will.” Through successive generations of physicians’ refinements, it gradually evolved into its present soup form. The broth appears milky white with a hint of yellow, offering a rich, mellow mouthfeel with the distinctive nutty aroma of walnut (*Juglans regia*, English walnut) and the sweet, smooth, and softly glutinous texture of foxnut. It is a nourishing delicacy suitable for people of all ages.

Historical Origins of Medicinal Diet

The earliest recorded combination of walnut (Juglans regia) and fox nut (Euryale ferox) can be traced back to the Yuan dynasty work *Yinshan Zhengyao* (Principles of Correct Diet), where it was used as a “brain-nourishing formula” in imperial cuisine. In the Qing dynasty, *Suixiju Yinshi Pu* (Recipes for a Quiet Life) further clarified its functions of “tonifying the kidney and securing essence, nourishing the heart and calming the spirit,” stating that regular consumption can make one’s “ears and eyes sharp, and memory enhanced.”

Efficacy of Medicinal Cuisine

The primary effects of the Walnut and Foxnut Brain-Benefiting Decoction (核桃芡实益脑汤) focus on “tonifying the brain and benefiting intelligence” (补脑益智) and “securing the kidney and astringing essence” (固肾涩精). Walnuts (Juglans regia) are rich in unsaturated fatty acids and lecithin, which effectively nourish nerve cells, improve cerebral blood circulation, and thereby enhance memory and attention. Foxnuts (Euryale ferox) contain abundant starch, protein, and various vitamins, exerting astringent and calming actions to settle the spirit and stabilize the mind. The combined use of both herbs ensures that the brain receives ample nourishment while preventing excessive dissipation of essence-qi.

From a nutritional perspective, this medicinal diet also serves to combat fatigue and regulate immunity. The melatonin found in walnuts (Juglans regia) helps improve sleep quality, while the flavonoids in Gorgon fruit (Euryale ferox) can scavenge free radicals and delay brain cell aging. When consumed regularly in moderate amounts, it also has a positive effect on preventing cognitive decline in middle-aged and elderly individuals, making it a gentle “brain-nourishing health soup.”

Functions of Traditional Chinese Medicine

In Traditional Chinese Medicine theory, walnut (Juglans regia) is sweet in flavor, warm in nature, and enters the Kidney (KI), Lung (LU), and Large Intestine (LI) meridians. It has the actions of tonifying the kidney and securing essence, warming the lung and stabilizing wheezing, and moistening the intestines to unblock the bowels. Foxnut (Euryale ferox) is sweet and astringent in flavor, neutral in nature, and enters the Spleen (SP) and Kidney (KI) meridians. It excels at tonifying the spleen and stopping diarrhea, benefiting the kidney and securing essence, and dispelling dampness and arresting vaginal discharge. When combined, walnut primarily “tonifies” while foxnut primarily “secures”—one tonifying and one astringent—so that tonification does not lead to leakage and securing does not cause stagnation. This combination is especially suitable for patterns of kidney deficiency with essence depletion manifesting as dizziness and tinnitus, soreness and weakness of the lower back and knees, forgetfulness, and insomnia.

According to traditional Chinese medicine, “the brain is the sea of marrow.” The kidney governs the bones and generates marrow, which accumulates in the brain. Walnuts (Juglans regia) and Fox nuts (Euryale ferox) both enter the Kidney Meridian (KI). By supplementing the kidney and enriching essence, they achieve the purpose of “benefiting the marrow and replenishing the brain.” Meanwhile, the astringent property of Fox nuts prevents the excessive slippery leakage of the oily nutritive components from walnuts. The two are used in mutual reinforcement, making the supplementing effect more lasting and stable. For memory decline due to Heart-Spleen Deficiency and Qi-Blood Insufficiency, this soup also exerts an indirect improving effect by strengthening the spleen, nourishing the heart, calming the spirit, and stabilizing the mind.

Indications

The Brain-Nourishing Decoction of Juglans regia (English walnut) and Euryale ferox (Gordon Euryale seed) is particularly suitable for the following groups: First, intellectuals, students, programmers, and others engaged in long-term mental work who experience frequent mental strain, often feeling a decline in memory and poor concentration. Second, middle-aged and elderly individuals, especially those showing signs of forgetfulness, slow reaction, frequent nocturia, and other indicators of Kidney Deficiency with premature aging. Third, women who are physically weak, with Qi and Blood depletion and poor sleep quality after childbirth or surgery; this soup can help restore physical strength and improve sleep quality.

Furthermore, moderate consumption during the adolescent growth period helps benefit the intellect, strengthen the brain, and enhance learning ability. For individuals experiencing work-related stress, chronic sleep deprivation, and sub-health conditions such as hair loss (alopecia), tinnitus, and lower back soreness (lumbar soreness), this medicated diet also provides good regulating effects. It is generally recommended to consume 2–3 times per week, with a continuous course of 4–6 weeks as one regulation cycle, after which noticeable improvements in mental state and memory can be observed.

Contraindicated Populations

The following individuals should use caution with or avoid consuming the Walnut and Foxnut Brain-Nourishing Decoction: First, those with internal exuberance of damp-heat, presenting with a yellow, thick, greasy tongue coating and sticky, sluggish stool—walnuts are high in oil content, and foxnut (Euryale ferox) has astringent properties, which may aggravate damp-heat symptoms. Second, patients in the acute infection phase, such as those with common cold and fever, or cough with yellow phlegm—light, bland foods are recommended during this period, and tonics should be avoided. Third, individuals allergic to walnut (Juglans regia) or foxnut, as well as infants under 3 years old whose digestive function is still weak—consumption is advised against.

Additionally, individuals with severe hyperlipidemia, obesity, or fatty liver disease should limit their intake of walnuts due to their high oil content (approximately 60%), or adjust the formula under medical guidance. Patients with cholecystitis or cholelithiasis should also use caution to avoid triggering discomfort. Pregnant women may consume walnuts in moderation, but it is recommended to limit intake to no more than 3–4 walnuts per day, with no more than 15 grams of Semen Euryales (Gordon Euryale seed), and to skim off the surface oil from the soup.

Ingredient Formula Ratios

Here is the standard recipe for “Walnut and Euryale Brain-Nourishing Soup” (serves 3-4 persons): Walnut kernels (*Juglans regia*) 30 g (approx. 6-8 pieces), Gordon Euryale seeds (*Euryale ferox*) 20 g, pig spine bone or pig shank bone 400 g, red dates (*Ziziphus jujuba*) 3-4 pieces (pitted), fresh ginger (*Zingiber officinale*) 3 slices, goji berries (*Lycium barbarum*) 10 g, salt to taste. To enhance the qi-tonifying effect, add *Astragalus membranaceus* (astragalus root) 10 g and *Codonopsis pilosula* (codonopsis root) 10 g. For a more mind-calming effect, add *Ziziphus spinosa* (sour jujube seed) 10 g and *Dimocarpus longan* (longan aril) 10 g.

Precise gram recommendations: Walnut kernel (Juglandis Semen) 30g, Foxnut (Euryales Semen) 20g, Pork bone 400g, Red date (Jujubae Fructus) 15g (approximately 3-4 pieces), Fresh ginger (Zingiberis Rhizoma Recens) 9g (approximately 3 slices), Goji berry (Lycii Fructus) 10g. For daily health maintenance, reduce pork bone to 250g and add 2 dried shiitake mushrooms (approximately 5g) to make the soup lighter and more delicate. All ingredients should be fresh, high-quality, and free from mold or spoilage. Walnut kernels should ideally be from the current year’s harvest, while foxnuts are best when plump, full, and bright white in color.

Preparation Method

Step 1: Preparation. Soak the walnut kernels (Juglans regis) in warm water for 10 minutes, then remove the skin (optional, but peeling yields a finer texture and less astringency). Soak the Gordon euryale seeds (Semen Euryales, Euryale ferox) in cold water for at least 2 hours, preferably overnight, until fully rehydrated. Rinse the pork bones, place them in a pot with cold water and 2 slices of ginger, bring to a boil, skim off any foam, then remove and set aside.

Step 2: Simmering. Place the blanched pork bones, soaked Semen Euryales (Gordon Euryale seeds), Semen Juglandis (walnuts), Fructus Jujubae (red dates), and Rhizoma Zingiberis Recens (fresh ginger slices) together into a clay pot or ceramic pot. Add sufficient clean water (approximately 1800–2000 ml). Bring to a boil over high heat, then reduce to low heat and simmer for 1.5–2 hours. Maintain a gentle simmer throughout the cooking process; avoid vigorous boiling that may cause the broth to become cloudy.

Step three: Seasoning and finishing. Fifteen minutes before turning off the heat, add Lycium barbarum (Goji berry) and continue simmering until the berries are plump and fully expanded. Finally, season with an appropriate amount of salt according to personal taste. Avoid adding salt too early, as it may hinder the extraction of active ingredients from the herbs and affect the tenderness of the meat. After turning off the heat, let it sit for 5 minutes until the soup cools to a suitable drinking temperature, then serve. Garnish with a sprinkle of chopped scallions or cilantro if desired.

Tips for Consumption

1. Optimal Drinking Time: It is recommended to consume warm between 9–11 AM (during the Spleen Meridian’s active period) or 3–5 PM (during the Bladder Meridian’s active period). During these intervals, the body’s digestive and absorptive capacities are stronger, leading to higher utilization of nourishing components. Avoid drinking within one hour before bedtime to prevent increased nocturia that may disrupt sleep.

2. Consume the solid ingredients together: The walnut kernels, fox nut (Euryale ferox), wolfberries (Lycium barbarum), and red dates (Ziziphus jujuba) in the soup are all edible and should not be discarded. Especially the fox nut, after prolonged simmering, becomes soft and sticky in texture and is rich in dietary fiber. Eating it together yields more comprehensive nutrition. If you find the walnut kernels astringent, first roast them in an oven at 150°C for 5 minutes before simmering; the astringency will be noticeably reduced.

3. Storage and Reheating: This soup can be prepared in larger batches at once. After cooling, divide into portions and refrigerate (keeps for 2–3 days) or freeze (keeps for 1 month). For reheating, it is best to use double-boiling (steaming) or gentle simmering over low heat. Avoid using a microwave, as it may damage the active constituents and degrade the texture and flavor. If a layer of white fat solidifies on the surface of the refrigerated soup, this is natural fat from the walnut (Juglans regia) and pork bone—a normal occurrence. You may skim it off before consuming the broth.