I remember when I was little, my mom would often simmer soup on the stove. Among them, my favorite was always the light, sweet corn and pork rib soup.
Compared to Western-style soups, which are often rich and creamy, Chinese soups tend to be clearer and more delicate.
These soups don’t rely on heavy ingredients like cream or flour for richness. Instead, their gentle texture and flavor come from slowly simmering the ingredients over low heat.
Now, I’m excited to share my Sishen Soup recipe with you.
What is Four Herbs Soup
Four Herbs Soup, known as 四神汤 (Sì Shén Tāng) in Chinese, is a traditional Chinese nourishing soup with a long history in folk medicine and home cooking.
Its name literally translates to Four Herb Soup, referring to the four key ingredients — Chinese yam (山药), gorgon fruit/fox nuts (芡实), lotus seeds (莲子), and poria (茯苓) — which are traditionally believed to support overall health, especially the spleen and lungs.
Ingredients and Substitutions
- Chinese yam slices (山药片) – I always suggest using fresh or dried Chinese yam slices. They soften beautifully during simmering and add a subtle sweetness and earthy aroma to the soup.
- Gorgon fruit / Fox nuts (芡实) – A classic nourishing ingredient with mild taste. It’s slightly chewy when cooked and enhances the overall texture of the soup.
- Lotus seeds (莲子) – Soft and starchy, lotus seeds lend a gentle nutty flavor. I recommend removing the cores if you want a smoother texture.
- Poria (茯苓) – This is a mild, earthy fungus that supports warmth and gentle nourishment. I always rinse it well before adding it to the soup.
- Pork ribs (排骨) – I prefer rib sections with balanced fat and lean. Blanching them first makes the meat tender and the soup clearer. If ribs aren’t available, lean pork or pork bones work well.
- Water – Use enough to cover all ingredients by 2–3 cm. I recommend adding it all at once to avoid interrupting the cooking process.
- Salt – I add just enough to taste at the end of cooking, keeping the soup light and natural.
- Chopped green onion (葱花) – Optional, for aroma and flavor. Sprinkled on top just before serving adds freshness.
How to Make Four Herbs Soup (Pork Rib Savory Version)
Prepare & Blanch the Ribs
Rinse the pork ribs under cold water. If needed, cut them into manageable sections. Place them in a large pot and cover with plenty of cold water. Bring to a boil over high heat. As it boils, foam and impurities (scum) will rise to the surface. Use a spoon to skim this off carefully. Continue boiling for 3 minutes after skimming. This blanching step is essential for a clear, non-cloudy, and pure-tasting broth. Drain the ribs and rinse them gently under warm water to remove any residual scum. Set aside.
Simmer the Soup
In a clean pot (a clay pot or Dutch oven is ideal), combine the blanched ribs and all the Four Herbsbase ingredients (Chinese yam, fox nut, lotus seeds, poria).
Pour in enough fresh water to cover everything by about 2-3 cm (roughly 1 inch). Bring the pot to a full boil over high heat.
Once boiling, immediately reduce the heat to the lowest setting to maintain a gentle simmer. Cover the pot with a lid. Let the soup simmer slowly for about 1.5 hours. The goal is to cook until the ribs are fork-tender and the Four Herbs ingredients have softened completely.
Season & Serve
About 5 minutes before the end of cooking, season the soup with salt. Start with a little, stir, taste, and add more until it’s perfectly savory to your liking. Ladle the hot soup into bowls, ensuring each serving gets some ribs and a mix of the soft, nourishing ingredients. Garnish with a sprinkle of chopped green onions if desired. Serve warm.
Tips & Tricks
- Water is Key: For the clearest flavor and best texture, always add enough water at the beginning of the simmering stage. Avoid adding cold water midway, as it can shock the ingredients and make the meat less tender.
- Low and Slow is Best: Resist the urge to boil the soup vigorously after the initial boil. A gentle, covered simmer for the full 90 minutes allows the flavors to meld beautifully and the nutrients from the herbs to release fully into the broth.
- No Pre-Soaking Needed: The Four Herbs ingredients are designed to be cooked directly. There’s no need to soak them beforehand. They will soften perfectly during the long, slow cook.
- Season at the End: Always add salt at the very end of cooking. This prevents the broth from becoming overly salty as it reduces and allows you to adjust the seasoning perfectly.
Frequently Asked Questions
What exactly is Four Herbs Soup for?
Four Herbs Soup is a traditional Chinese nourishing broth, not a medicine. It is historically valued for its gentle, supportive properties, particularly for the spleen and stomach, and is often consumed during seasonal changes (like autumn) or for general daily wellness. It’s a food-based approach to feeling balanced.
Can I make this in a regular pot instead of a clay pot?
Absolutely. A heavy-bottomed Dutch oven or any soup pot with a tight-fitting lid works perfectly. The clay pot is traditional and provides even heat, but it’s not a requirement.
Do I have to skim the scum when blanching the ribs?
Yes, I highly recommend it. Skimming removes impurities released from the bones and meat, resulting in a much clearer, cleaner-tasting, and more appetizing broth. It’s a simple step that makes a big difference in quality.
How should I store and reheat leftovers?
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The broth may gel slightly when cold due to the collagen from the ribs—this is normal! Reheat gently on the stove over low heat until warmed through. You can also freeze the soup for up to 1 month.
Pork Rib Four Herb Soup | Easy Traditional Chinese Soup
Ingredients
Four Herbs Base Ingredients
- 25 g Chinese yam slices
- 25 g Fox nut Euryale seeds
- 25 g Lotus seeds
- 25 g Poria Fu Ling
Pork Rib Four Herbs Soup Ingredients
- 500 g pork ribs preferably spare ribs
- Water as needed (to cover ingredients by 2-3 cm)
- Salt to taste
- Chopped green onions for garnish (optional)
Instructions
Prepare & Blanch the Ribs
- Rinse the pork ribs under cold water. If needed, cut them into manageable sections. Place them in a large pot and cover with plenty of cold water. Bring to a boil over high heat. As it boils, foam and impurities (scum) will rise to the surface. Use a spoon to skim this off carefully. Continue boiling for 3 minutes after skimming. This blanching step is essential for a clear, non-cloudy, and pure-tasting broth. Drain the ribs and rinse them gently under warm water to remove any residual scum. Set aside.
Simmer the Soup
- In a clean pot (a clay pot or Dutch oven is ideal), combine the blanched ribs and all the Four Herbsbase ingredients (Chinese yam, fox nut, lotus seeds, poria). Pour in enough fresh water to cover everything by about 2-3 cm (roughly 1 inch). Bring the pot to a full boil over high heat.
- Once boiling, immediately reduce the heat to the lowest setting to maintain a gentle simmer. Cover the pot with a lid. Let the soup simmer slowly for about 1.5 hours. The goal is to cook until the ribs are fork-tender and the Four Herbs ingredients have softened completely.
Season & Serve
- About 5 minutes before the end of cooking, season the soup with salt. Start with a little, stir, taste, and add more until it's perfectly savory to your liking. Ladle the hot soup into bowls, ensuring each serving gets some ribs and a mix of the soft, nourishing ingredients. Garnish with a sprinkle of chopped green onions if desired. Serve warm.
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