Mulberry Twig and Mung Bean Chicken Soup: A nourishing recipe to support the body’s natural balance and promote overall

Introduction to Medicinal Diet

Mulberry Twig, Mung Bean, and Chicken Soup is a classic nourishing dish originating from the folk traditions of Lingnan, combining the two main benefits of helping to maintain internal balance and support normal circulation. It features mulberry twig (Ramulus Mori), mung bean (Vigna radiata), and chicken (Gallus gallus domesticus) as its primary ingredients. The soup is clear in color, refreshing in taste, and especially favored by health-conscious individuals during seasons of heavy summer dampness. Mulberry twig, the tender branch of the mulberry tree (Morus alba), has been commonly used in traditional practices since ancient times to help support joint comfort. Mung bean is praised in the *Compendium of Materia Medica* (Bencao Gangmu) as a “beneficial grain for the world,” excelling in helping the body maintain its natural coolness and promoting overall wellness. Chicken warms the middle and helps support vitality, while enriching essence and marrow. The combination of these three ingredients makes the entire soup nourishing without causing stagnation, and cooling without being excessively harsh. This dish can be served as a daily accompaniment to meals or used as a restorative dietary formula for supporting overall comfort during warm seasons, as well as for occasional thirst and unease.

The name of this medicinal diet, “Mulberry Twig and Mung Bean Chicken Soup,” already reveals its core formulation strategy: *Ramulus Mori* (mulberry twig) guides the beneficial properties into the meridians, *Phaseoli Radiati Semen* (mung bean) helps maintain internal coolness, and chicken provides high-quality protein and a savory base. In preparation, the mulberry twig is decocted to extract its juice, then simmered together with mung beans and chicken, allowing the beneficial compounds and food flavors to fully blend. The resulting soup carries a subtle fragrance from the mung beans and a light herbal note from the mulberry twig, with the chicken tender and the mung beans soft and creamy—making it highly palatable. Especially in the modern context of prolonged sitting, lack of exercise, and a rich, fatty diet, this nourishing dish, with its gentle yet effective regulating effects, has become a top choice for many households to support overall well-being and balance.

Benefits of Medicinal Diet

The core benefits of Mulberry Twig and Mung Bean Chicken Soup can be summarized as “helping to maintain internal coolness and support normal fluid balance, while promoting healthy circulation and muscle comfort.” It may help ease feelings of heaviness, support joint flexibility, and maintain muscle relaxation. The polysaccharides and flavonoids in mung bean (Semen Phaseoli Radiati) help the body maintain its natural coolness, while active compounds such as mulberrin and mulberroside from mulberry twig (Ramulus Mori) help support local microcirculation and maintain normal inflammatory response levels. Regular consumption of this soup also helps maintain comfort during warm weather or after consuming rich foods, supporting normal thirst and urinary function.

In addition to supporting internal balance, this soup also provides nourishing benefits. The chicken supplies easily absorbable protein and various amino acids, which can help support healthy vitality and physical energy, ensuring that the nourishing effects are well utilized. The synergistic action of mulberry twig (Ramulus Mori) and mung bean (Phaseolus radiatus) guides the nourishing power of the chicken to be distributed throughout the body, rather than remaining solely in one area. Hence, this nourishing food simultaneously supports the body’s natural defenses while maintaining healthy function, making it especially suitable for those who need both to support a cool internal environment and to promote moisture balance, without overwhelming the digestive system. Regular moderate consumption over time can also help improve issues such as occasional skin oiliness and minor skin concerns caused by internal imbalance.

The Role of Traditional Wisdom

From the perspective of traditional wisdom, the combination of Sangzhi (Mori Ramulus, Mulberry Twig) and Lüdou (Vigna radiata, Mung Bean) in a chicken soup embodies the principle of “supporting the body without overwhelming it” (祛邪而不伤正). Sangzhi is neutral in nature and slightly bitter in taste, entering the Liver Meridian (LR). It excels at helping to maintain normal joint function and circulation, being particularly suited for supporting upper body and shoulder comfort. According to *Bencao Xinyao* (本草撮要), “when combined with Guizhi (Cinnamomi Ramulus, Cassia Twig), it treats shoulder and arm discomfort; when combined with Fangji (Stephaniae Tetrandrae Radix, Tetrandra Root), it supports healthy fluid balance.” Lüdou is cool in nature and sweet in taste, entering the Heart (HT) and Stomach (ST) Meridians. It helps maintain internal coolness and promotes normal urination, making it helpful for occasional thirst and heat-related unease. Combined, the two ingredients work together—one to support circulation, the other to maintain coolness—so that internal factors each have a pathway for balance, preventing them from becoming lingering and uncomfortable.

The addition of chicken to the decoction is not merely for enhancing flavor, but also subtly supports the principle of “nourishing the center to support overall balance.” Chicken enters the Spleen and Stomach meridians, helps support healthy energy and vitality, thereby empowering the body’s transformative and transportive functions, allowing internal moisture to resolve naturally. At the same time, chicken’s warm and moistening nature counteracts the coolness of mung bean (Phaseolus radiatus), preventing excessive effects on internal warmth. The entire soup integrates three levels of action: cooling, opening, and nourishing. Mung bean supports internal coolness, mulberry twig (Ramulus Mori) supports circulation, and chicken supports energy and vitality. These three components complement each other, so that internal balance is maintained without disrupting normal fluid levels, the channels and meridians are supported while qi and blood have a source. For patterns characterized by occasional internal discomfort with concurrent low energy, this soup can be considered a nourishing dietary formula that addresses both short-term and long-term needs.

Essentials of Formula Compatibility

The combination of Mulberry Twig (Ramulus Mori) and Mung Bean (Phaseolus radiatus) is particularly ingenious: Mulberry Twig focuses on “opening,” allowing internal heat to dissipate from the channels along with moisture; Mung Bean takes the function of “cooling,” enabling internal factors to be separated and drained through urination. One disperses, one drains—supporting balance both externally and internally. Chicken, serving as a “guide ingredient,” not only provides a nutritive base but also moderates the overall effect, making the entire formula balanced in both support and nourishment—suitable for long-term modulation.

Suitable Conditions

The Mulberry Twig (Morus alba Ramulus) and Mung Bean (Vigna radiata) Chicken Soup is most suitable for individuals who tend to feel warm and moist internally, or those affected by seasonal heat and humidity during summer and autumn. Such individuals typically present with: a heavy sensation in the body, occasional oiliness on the face and scalp, occasional sticky or bitter taste in the mouth, occasional loose stools, and infrequent dark urine. In women, this may be accompanied by occasional changes in discharge. For office workers who spend long hours at a desk, experiencing occasional neck and shoulder stiffness with feelings of internal heat, this soup helps support normal circulation while helping to maintain internal comfort. Additionally, for those with occasional joint warmth and discomfort—characterized by mild redness, swelling, and limited mobility that may be more noticeable in warm conditions—adjunctive use of this soup under professional guidance often yields significant comfort.

During specific seasonal conditions or environments, the suitability of this nourishing dish is particularly noticeable. For example, in late summer (the sixth lunar month) when humidity is highest, or for individuals living in warm and humid regions such as Lingnan and Sichuan, consuming this soup once or twice a week can effectively support internal balance. For those experiencing occasional muscle discomfort and feelings of internal heat after exercise, as well as minor skin concerns due to dietary choices, this soup can help support the body’s natural cooling and cleansing processes. For older individuals presenting with occasional internal warmth and mild joint stiffness, moderate consumption of this soup can help maintain comfortable range of motion and morning flexibility.

Contraindicated Populations

Individuals with a tendency toward internal coldness should use this soup with caution. If you often feel chilly, prefer warmth and pressure on the abdomen, have occasional loose stools, and experience digestive unease after consuming cool foods, this indicates a need for internal warmth. The cool nature of mung bean may further affect internal warmth and aggravate these tendencies. If such individuals truly need to use it, reduce the amount of mung bean and increase warming ingredients such as ginger and tangerine peel to balance its cool nature; best to adjust the ratio under the guidance of a qualified practitioner. Pregnant women and those during menstruation should also be cautious. Mulberry twig has mild supporting effects on circulation, and excessive consumption may affect pregnancy or menstrual flow. It is recommended that pregnant women and those with heavy menstruation avoid consumption.

Individuals with a tendency toward cold and damp internal conditions should not consume this soup. Those presenting with occasional cold sensations in the joints, discomfort relieved by warmth and aggravated by cold, accompanied by cold extremities, etc., belong to a cool internal pattern, which is exactly opposite to the warm-internal condition for which this soup is intended. Mistaken use of cooling ingredients may further affect internal balance, leading to increased discomfort. In addition, individuals allergic to chicken or legumes, and those in the acute phase of digestive upset (with severe vomiting and diarrhea) should also temporarily avoid this soup. Individuals with kidney concerns should follow dietary guidance from a healthcare professional and not use the original recipe without adjustment.

Ingredient Proportion in Formula

The following formula is a precise quantity for two servings (approximately 4 bowls of soup), and it is recommended to adjust proportionally: 30 grams of dried Mulberry Twig (Ramulus Mori) (if using fresh, double to 60 grams), 50 grams of Mung Bean (Phaseoli Radiati Semen), 200 grams of chicken thigh or breast meat (bone-in preferred; chicken carcass or frame can be used to enhance soup flavor), 15 grams of Fresh Ginger (Zingiberis Rhizoma Recens) (about 5 slices), and 1500 milliliters of clean water. For seasoning, only 2-3 grams of salt (about half a teaspoon) is needed; do not add extra oil or MSG to avoid compromising the pure and clear nature of this nourishing dish.

Key points for selecting ingredients: Mulberry twig (Ramulus Mori) is best when tender with a yellowish-white cross-section; dried products are generally available in stores. Mung beans (Phaseolus radiatus) should be plump, free from insect damage, and freshly harvested—old beans yield less paste and have inferior flavor. For chicken, free-range or backyard-raised varieties are preferred, as they have thinner skin, less fat, and produce a richer broth. Fresh ginger (Zingiber officinale) is essential—it balances the cool nature of mung beans while enhancing aroma. To boost the effect on fluid balance, add 15 g of adzuki beans (Phaseolus calcaratus); to strengthen support for circulation, combine with 10 g of Chinese clematis root (Radix Clematidis), but the latter should be used only under a qualified professional’s guidance.

Preparation Method

Step one: Process the Mulberry Twig (Mori Ramulus). Quickly rinse the dried Mulberry Twig under running water, then place it in a clay pot or stainless steel pot. Add 500 ml of water, bring to a boil over high heat, then reduce to low heat and decoct for 20 minutes. Strain the decoction and set aside. The residue can be re-decocted with an additional 300 ml of water, combining both decoctions. Discard the Mulberry Twig. This method maximizes the extraction of beneficial compounds while preventing the fibers from affecting the texture of the decoction.

Step 2: Prepare the ingredients. Soak the mung beans in cold water for at least 2 hours in advance to allow them to soften and break down easily. Cut the chicken into 3–4 cm square pieces. Place the chicken in a pot with cold water, add 2 slices of ginger and a small amount of cooking wine. Bring to a boil, then skim off the foam. Remove the chicken and rinse with warm water before setting aside. This blanching step removes impurities and any unpleasant odor, ensuring a clear broth. Step 3: Cook the soup. Put the prepared chicken, soaked mung beans, and remaining ginger slices into a soup pot. Pour in the Mulberry Twig (Ramulus Mori) decoction, then add enough water to reach a total volume of approximately 1500 ml. Bring to a boil over high heat, then reduce to low heat and maintain a gentle simmer. Cook slowly for 40–50 minutes, until the mung beans have burst open and the chicken is tender. Finally, season with salt, stir well, and turn off the heat. Before serving, you may sprinkle in a small amount of goji berries (Fructus Lycii) for color, though this is optional.

Drinking Tips

First, there are specific considerations regarding the timing of consumption. It is recommended to drink it warm between 9–11 AM (the Spleen Meridian governing time) or 3–5 PM (the Bladder Meridian governing time), as the body’s energy is relatively abundant during these periods, and the Bladder Meridian supports the body’s surface, facilitating the dispersion of internal warmth through urination. Consume it as a soup one hour after meals; avoid drinking large amounts on an empty stomach to prevent the cool nature of mung bean from affecting digestion. Each serving should be one small bowl (200–250 ml), taken 1–2 times daily. Continuous consumption should not exceed 5 days; if long-term support is needed, allow a 2–3 day interval before resuming.

Second, the constitution micro-adjustment method: If you feel a cool sensation in the abdomen after drinking, add 3-5 pieces of Fructus Jujubae (Chinese red date) or 1 small slice of Citri Reticulatae Pericarpium (tangerine peel) to the soup to warm the middle and support digestion. If warmth signs are more pronounced, with occasional throat discomfort, increase Phaseoli Radiati Semen (mung bean) to 60 g and add 20 g of fresh Phragmitis Rhizoma (fresh reed rhizome) to the soup. During medication (especially anticoagulants and antihypertensives), consult a healthcare professional before consumption, as Mori Ramulus (mulberry twig) may affect drug metabolism. This soup should not be stored overnight; it is recommended to prepare fresh daily. Any leftovers must be refrigerated and consumed within 24 hours, and be sure to bring it to a full boil before drinking again.

Third, special populations should take note. Children (over 6 years old) can drink half the dosage, mainly for supporting skin comfort during summer, but the chicken skin must be removed to reduce greasiness. Individuals in the acute stage of gout should avoid consuming this soup, as chicken has a moderate purine content, which may affect uric acid levels. This soup is primarily for nutritional support and cannot replace professional medical care. If symptoms do not improve after three days of consumption, or if they worsen, please seek appropriate medical attention.