Chinese Herbal Soup vs Bone Broth, Why Herbal Broth Is the Original Bone Broth

Chinese herbal soup is bone broth with a second layer. Both start with bones, water and a long simmer. Chinese herbal broth then adds dried roots, seeds and fruits such as astragalus root, goji berries and red dates, picked for the season and for how you feel. Cantonese families were doing this for generations before bone broth turned into a wellness trend.

Our founder calls it "bone broth on steroids" and "the OG of bone broth," and we think that is fair. If you already sip a mug of bone broth most mornings, you are halfway to a Cantonese soup pot. This guide shows you what the herbs add, how the two broths compare, and how to turn the broth you already make or buy into something a Cantonese grandmother would recognize.

Is Chinese herbal soup just bone broth with herbs?

Mostly, yes, and that is the point. Chinese herbal soup uses the same slow-simmered base of bones and water that bone broth fans already love. The difference is intention. Each herb goes in for a reason, so the pot is built around a goal like steady energy, moisture in dry weather or a calmer evening, instead of protein alone.

Bone broth in the American wellness world is usually judged by one thing, how much collagen it has. People talk about gel, about simmer hours, about grass fed bones. Those are good questions, and a well made broth is a lovely food.

A Cantonese cook asks different questions. Is it a dry autumn or a damp spring? Has someone in the house been working late? Is the soup for a new mother, a tired teenager or a grandparent? The answer decides which herbs go in the pot, and the bones become the backdrop.

That is why our founder calls it the OG of bone broth. The technique is the same. The thinking behind it is older and more personal.

What "herbs" means in a Chinese soup

The word herb can sound intimidating. In a soup pot, most of these herbs are closer to pantry foods than to medicine. Think dried fruit, dried seeds and sliced roots that taste sweet, earthy or nutty.

• Red dates (hong zao, 红枣) add a soft, caramel sweetness.
• Goji berries (gou qi zi, 枸杞子) bring a gentle tartness and a pop of color.
• Astragalus root (huang qi, 黄芪) tastes mildly sweet and a little beany.
• Codonopsis root (dang shen, 党参) is sweet and chewy, sometimes called "poor man's ginseng."
• Chinese yam (shan yao or huai shan, 山药) softens into a starchy, comforting bite.
• Lotus seeds (lian zi, 莲子) turn creamy after a long simmer.

If you want a full primer on the basic method, our beginner's guide to making Chinese herbal soup covers it from rinsing to straining. This post is for people who already have a broth habit and want to take it further.

What is lou fo tong, the Cantonese old fire soup?

Lou fo tong (老火汤) is the slow-boiled soup at the heart of Cantonese home cooking in Guangdong, Hong Kong and Macau. The name roughly means "old fire soup," a nod to the long, steady heat. Ingredients go straight into the water with a protein, vegetables, fruits and often dried herbs, then cook for hours until the broth turns sweet and deep.

The MICHELIN Guide describes it as one of the three main styles of Cantonese soup, alongside double-boiled and quick-boiled soups. The chefs it interviewed say a slow-boiled soup takes at least three hours. They call the secret "fo hau," which means fire and time.

A soup for every season

In southern China, the soup changes with the weather. Chefs interviewed by the MICHELIN Guide describe spring as a time to clear dampness, summer as a time to counter heat, autumn as a time to prepare for winter, and winter as a time for moisture and nourishment.

That rhythm comes from yang sheng (养生), the Chinese practice of daily habits that support long-term wellbeing. If the idea is new to you, our post on what yang sheng means and how to practice it is a good next read.

How old is the tradition?

Slow-cooked soups became a daily staple for city families in Guangzhou during the late Qing and early Republican years, according to reporting by Sixth Tone. The catchy name lou fo tong itself took off much later, in the 1980s, when shops began selling premade soup bases and restaurants started putting signature soups on the menu.

So the soup is old and the brand name is newer. We like that history because it is honest. Families were simmering bones with dates, roots and seeds for a long time before anyone printed a label on it. Soup packs like ours are simply the modern version of a trip to the herb shop.

The soup is the meal's quiet anchor

In many Cantonese homes, a bowl of soup comes with dinner most nights. It is served first or alongside rice, and it is sipped rather than slurped. The cook usually makes one pot for the whole family and adjusts it through the week.

The broth is the main event. The softened herbs and meat, sometimes called the soup dregs, are often eaten too, dipped in a little soy sauce. Nothing goes to waste.

How do herbs layer onto a bone broth base?

Think of the bones as the canvas and the herbs as the paint. The bones give body, richness and that silky mouthfeel. The herbs add sweetness, color and a second set of flavors, and in Chinese food therapy they also give the soup a temperature and a direction, warming or cooling, building or clearing.

Chinese medicine sorts foods by their nature. Some are warming, like ginger and longan. Some are neutral, like Chinese yam and lotus seed. Some are cooling, like Asian pear and lily bulb. A good soup balances these for the person and the season.

Layer one, the base

The base is your bones and water. Pork bones are the classic Cantonese choice. Chicken is the most common in American kitchens and works just as well. Beef shank and oxtail make a heavier, wintry pot.

Many Cantonese cooks blanch the bones first, boiling them for a few minutes and rinsing off the foam. That gives you a clear, clean tasting broth that lets the herbs come through.

Layer two, the backbone herbs

Roots like astragalus and codonopsis are the backbone. They are dense and woody, so they need the full simmer to give up their flavor. In Chinese medicine they are traditionally used to support qi, the everyday energy that keeps you going. The spleen meridian and lung meridian are the two organ systems these roots are most often linked to.

You can buy them on their own too. Our astragalus slices and codonopsis roots from the raw herb shelf are the two most people reach for first.

Layer three, the sweeteners and softeners

Red dates, honey dates, longan and goji berries round everything out. They add natural sweetness, so herbal broth rarely needs much salt. Chinese yam, lotus seeds and euryale seeds (qian shi, 芡实) add body and a gentle starchiness that makes the soup feel like a meal.

These are the foods Chinese medicine connects with the stomach meridian and digestion. They are mild, food-like and easy for most people to enjoy.

Layer four, the seasonal accents

The last layer is where the season comes in. A slice of fresh ginger warms a winter pot. Dried Asian pear and almonds moisten a dry autumn pot. Lily bulb and lotus seed make a calmer, cooler bowl for hot nights.

That is the real art of the soup pot. The same chicken bones can make a warming winter tonic or a soft, moistening autumn soup, depending on what you add.

Plain bone broth vs Chinese herbal broth, side by side

Plain bone broth and Chinese herbal broth share a method and differ in purpose. Bone broth is built for richness and protein. Herbal broth is built for a goal, with the herbs doing the steering. The table below shows how they compare across flavor, ingredients, timing and how people traditionally use them.

What about collagen?

Collagen is the reason most people start drinking bone broth, so it is fair to ask. A 2019 study by Alcock and colleagues tested bone broths and found the amino acids linked to collagen varied a lot from batch to batch. Café-made broths came out highest, and commercial broths were lower than homemade ones made from the same recipe.

The takeaway is simple. Bone broth is a good, warming food, and it does not deliver a precise collagen dose. Adding herbs does not change the collagen math either way. What herbs add is flavor, variety and a tradition that sees soup as part of daily care rather than a supplement.

Can you have both?

Of course. You do not have to give up your favorite broth. Many of our customers keep a plain broth for cooking and make an herbal pot once or twice a week for sipping. Others simply drop a soup kit into the broth they already make. That is what the step by step section below is for.

Which Root + Spring soup kit fits your goal?

We make six Chinese herbal soup kits, each built around a classic Cantonese combination, plus a bundle of our four most popular. The Good Health and Immunity kit is the everyday soup season pick. The others match more specific goals like energy and moisture, women's cycles, calm, cooling or postpartum recovery. Each kit makes 4 hearty servings.

All six live in our herbal broth and tea mixes collection. Here is how to choose.

Our Chinese herbal soup kits, one by one

• Chinese Herbal Broth and Soup Kit for Good Health and Immunity. This is our best seller and the one to start with if you already drink bone broth. Astragalus and codonopsis are the roots traditionally used to support the body's natural defenses and steady energy, and the goji, longan and red dates make it sweet and easy to love. Simmer it with chicken bones on a Sunday and sip it through the week.
• Chinese Herbal Broth and Soup Mix for Revitalization. Made for dry autumn and winter air, when your skin, lips and throat feel parched. American ginseng, sea coconut and Asian pear are traditionally used to support moisture and refresh tired energy. It is especially good with pork bones.
• Chinese Herbal Broth and Soup Mix for Women. Built on the four herbs of the classic women's formula, dong quai, Sichuan lovage, white peony and prepared rehmannia. It is traditionally enjoyed the week after menstruation to support a balanced cycle. Expect a darker broth from the rehmannia, which is normal.
• Chinese Herbal Broth and Soup Mix for Stress Relief. A mild, creamy soup of Chinese yam, euryale seed, poria and lotus seed. These are traditionally used to support a calm mind and restful sleep during busy stretches. It makes a lovely early dinner on a work night.
• Chinese Herbal Broth and Soup Mix for Detoxification (Yeet Hay). Yeet hay is the Cantonese way of saying you have too much heat inside, the feeling after fried food, spicy takeout or too many late nights. Lily bulb, lotus seed and Chinese yam make a gently cooling pot. Pair it with our guide to a healthy detox without the crash.
• Chinese Herbal Broth and Soup Mix for Postpartum Recovery (Zuo Yue Zi). This one is only for the first month after birth and never during pregnancy. It follows the tradition of sitting the month, which we explain in our post on zuo yue zi, Chinese postpartum confinement care. Simmer it with chicken.
• Herbal Broth Bundle. Four of our most popular kits, Immunity, Detox, Revitalization and Stress Relief, at a bundle price. It is the easy way to rotate soups through the season the Cantonese way, matching the pot to the week you are having.

A simple way to rotate kits through the season

You do not need a perfect plan. A loose rhythm works well for most households.

• Early fall, when the air turns dry, start with Revitalization.
• Through the heart of soup season, make Good Health and Immunity your weekly default.
• After a heavy weekend or holiday meal, switch to Detox for a lighter pot.
• During a deadline or a hectic stretch, reach for Stress Relief.
• Women who want a cycle rhythm can add the For Women kit once a month.

The point is to let the pot follow your week, the way Cantonese cooks have always done.

How do you upgrade store-bought or homemade broth with a soup kit?

Swap some or all of the water in the soup kit directions for bone broth, then simmer the herbs long enough to soften the roots. That means about 1.5 to 2 hours at a gentle simmer on the stove or 6 to 8 hours on low in a slow cooker. Add delicate berries near the end, taste, and salt lightly.

This is the fastest way to bridge your bone broth habit and a Cantonese soup. Each kit comes with full instructions in the package, and the steps below show how to adapt them when you start with broth instead of plain water.

Upgrading store-bought broth

Boxed broth is already cooked, so you are really making an herbal infusion with a savory base. Choose a low sodium or unsalted broth, because the herbs add sweetness and boxed broths can get salty as they reduce.

1. Rinse the herbs from your kit under cool water in a strainer for about 30 seconds to wash off any dust.
2. Pull out any small, soft items like goji berries and set them aside. They go in later.
3. Pour the broth into a pot. Use about half broth and half water if your broth is salty, or all broth if it is unsalted.
4. Add the roots, seeds and dates, and a thin slice or two of fresh ginger if you like.
5. Bring it to a boil, then turn it down to a gentle simmer with the lid slightly open.
6. Simmer for 1.5 to 2 hours, topping up with hot water if the level drops more than an inch.
7. Add the goji berries for the last 15 to 20 minutes so they stay plump.
8. Taste, then add a small pinch of salt only if it needs it.
9. Strain out the woody roots like astragalus before serving. The dates, yam and lotus seeds are good to eat.

Upgrading homemade bone broth

If you make your own broth, you have two good options.

1. Cook it all together. Blanch your bones for a few minutes, rinse them, then put the bones, water and the whole soup kit in the pot at the same time. Simmer for at least 3 hours, the way the Hong Kong chefs do, adding the goji in the last 20 minutes.
2. Finish a long broth with herbs. Make your usual long-simmered broth, strain out the bones, then return the broth to the pot with the soup kit and simmer for another 1.5 to 2 hours.

The first method gives a classic Cantonese taste where the herbs and meat blend together. The second keeps your favorite broth recipe and simply layers the herbs on top.

Upgrading in a slow cooker or pressure cooker

A slow cooker is the easiest tool for herbal broth because it holds a steady, low heat without you watching it. Add the broth, herbs and any bones, then cook on low for 6 to 8 hours. Add goji berries in the last half hour.

A pressure cooker is faster. About 45 minutes at high pressure followed by a natural release softens most soup roots well. The broth will be a little less deep than a long simmer, but it is a great weeknight option.

Little touches that make it taste like home

• A few slices of fresh ginger in winter add warmth.
• A splash of Shaoxing wine at the end gives a restaurant aroma to chicken soups.
• Chopped scallion or cilantro on top adds freshness.
• A small dish of soy sauce on the side is the classic dip for the soup meat and soft herbs.

Want to build your own pot?

Once you know the kits, you might want to customize. Our premium raw herbs collection sells the same herbs on their own. Many people add an extra handful of red dates or goji berries to a kit for a sweeter soup. Start with one extra herb at a time so you learn how each one changes the pot.

How do you store and batch cook herbal broth?

Cool herbal broth quickly and refrigerate it within 2 hours of cooking. It keeps 3 to 4 days in the fridge and 3 to 4 months in the freezer, according to the USDA. Reheat soup to a rolling boil before serving. Store the dry, unopened kit in a cool, dry place, and the bottom shelf of the fridge works well too.

Batch cooking for the week

One big pot on Sunday is the Cantonese way to keep soup in the house all week. Here is a simple rhythm.

1. Make a full kit with bones or broth on the weekend.
2. Strain out the woody roots while the soup is still warm.
3. Divide the broth into shallow containers so it cools fast. The USDA notes hot food can go straight into the fridge.
4. Keep two or three days of servings in the fridge.
5. Freeze the rest in single portions, such as 2 cup jars or silicone soup cubes, leaving room at the top for expansion.
6. Label each container with the kit name and date.

Reheating tips

• Thaw frozen portions overnight in the fridge, or heat them gently straight from frozen in a small pot.
• Bring the soup to a full rolling boil before you sip it.
• Add fresh goji berries or a slice of ginger while it reheats to brighten the flavor.
• Pour it into a thermos in the morning for a warm drink at your desk.

Storing the dry herbs

Dried herbs are shelf stable, but they do not love heat or humidity. Keep unopened kits in a cool, dry cupboard. Once a bag of raw herbs is open, seal it tightly and keep it in the fridge, especially in a humid climate. If anything looks damp, smells musty or shows mold, toss it.

How often to drink it

In many Cantonese families soup is part of dinner most nights. For most of our customers, one or two pots a week fits real life better. A mug in the morning in place of coffee, or a bowl before dinner, is an easy place to start.

Who should be careful with herbal broth?

Most soup herbs are gentle, food-like ingredients, but they are still herbs. Check with your healthcare provider first if you are pregnant or nursing, take blood thinners or immune-suppressing medicines, have an autoimmune condition, or are managing any ongoing health concern. Children and older adults are best guided by their own doctor.

A few specifics are worth knowing.

• Astragalus. The NIH's National Center for Complementary and Integrative Health notes it may interact with medicines that suppress the immune system and that people with autoimmune conditions should avoid it. Little is known about its safety in pregnancy.
• Goji berries. Memorial Sloan Kettering advises people taking warfarin or other blood thinners to avoid goji, since there are case reports of interactions.
• Dong quai. Found in our For Women and Postpartum kits. Memorial Sloan Kettering says to avoid it during pregnancy and breastfeeding and to talk with a provider if you take blood thinners.
• Peach seed. Found in the Postpartum kit, which should never be used during pregnancy.
• Apricot kernels. The Chinese almonds in our Detox and Revitalization kits are apricot kernels. They are meant to be cooked in soup and should never be eaten raw.
• When you have a cold. Traditionally, rich tonic soups are paused while you are actively sick, and lighter soups are used instead.

The NCCIH also reminds people that Chinese herbal products should not replace or delay regular medical care, and that you should tell every provider about the herbs you use. If you are unsure which kit suits you, our staff herbalist can help.

Frequently asked questions

Is Chinese herbal soup healthier than bone broth? They are different rather than better or worse. Both are warming, nourishing foods. Herbal soup adds herbs traditionally used for goals like energy, moisture or calm, which makes it more flexible across seasons, while plain bone broth stays the same year round.

What is Chinese bone broth called? The Cantonese slow-boiled style is called lou fo tong (老火汤), meaning old fire soup. In Mandarin, soup in general is tang (汤). Herbal versions are often just called herbal soup or tonic soup at home.

Can I add Chinese herbs to store-bought bone broth? Yes. Use a low sodium broth, add the herbs from a soup kit, and simmer for 1.5 to 2 hours so the roots soften and release their flavor. Add goji berries in the last 15 to 20 minutes.

How long should I simmer herbal bone broth? On the stove, 1.5 to 2 hours works for most kits, and up to 3 hours or more gives a deeper Cantonese flavor. In a slow cooker, 6 to 8 hours on low is ideal. A pressure cooker can do it in about 45 minutes.

What does Chinese herbal broth taste like? It tastes like a light, clear broth with a natural sweetness from dates, goji and Chinese yam. Roots like astragalus add an earthy depth. It is not bitter, and most people are surprised by how mild and comforting it is.

Which Chinese herbs are best in bone broth? The classic starter set is astragalus, codonopsis, red dates, goji berries and Chinese yam. That is the core of our Good Health and Immunity kit. Longan, lotus seeds and fresh ginger are easy additions.

Do I eat the herbs in the soup? Many of them, yes. Red dates, goji berries, Chinese yam and lotus seeds are soft and tasty after simmering. Woody roots like astragalus slices are usually strained out because they stay tough.

Can I make Chinese herbal soup without meat? Yes. Use a vegetable broth or plain water with mushrooms, carrots and corn for body. The herbs supply sweetness and depth, so a vegetarian herbal soup still tastes rich.

Can I drink herbal broth every day? Many Cantonese families have soup with dinner most nights, and food-like herbs such as red dates and goji are commonly eaten often. If you take medication or have a health condition, check with your provider first, and rotate kits through the season instead of using one formula nonstop.

Why did my herbal soup turn dark? Some herbs color the broth. Prepared rehmannia, found in our For Women kit, naturally turns the soup very dark, almost black. That is expected and safe to eat.

How long does homemade herbal broth last? Refrigerate it within 2 hours and use it within 3 to 4 days. Frozen portions keep their best quality for 3 to 4 months. Always reheat soup to a rolling boil.

If bone broth is already part of your week, you have done the hard part. Pick up a Good Health and Immunity soup kit for your next pot, or browse the full range in our immune support collection. Not sure which soup fits you? Book a 30 minute consult with our staff herbalist and get a soup plan made for you. To see how the herbs connect to the body's organ systems, start at our Chinese medicine organs guide.

Sources

• Restore Your Yin and Yang with This Guide to Cantonese Soup from MICHELIN Restaurant Chefs, MICHELIN Guide, 2023
• Slow Soup for You, Lo Foh Tong and the Commercialization of TCM, Sixth Tone, 2020
• Bone Broth Unlikely to Provide Reliable Concentrations of Collagen Precursors Compared With Supplemental Sources of Collagen Used in Collagen Research, International Journal of Sport Nutrition and Exercise Metabolism via PubMed, 2019
• Leftovers and Food Safety, USDA Food Safety and Inspection Service, 2020
• Astragalus, Usefulness and Safety, National Center for Complementary and Integrative Health, 2025
• Lycium (Goji), Memorial Sloan Kettering Cancer Center About Herbs, 2021
• Dong Quai, Memorial Sloan Kettering Cancer Center About Herbs, 2026
• Traditional Chinese Medicine, What You Need To Know, National Center for Complementary and Integrative Health, 2019

This article is for educational purposes and is not medical advice. These statements have not been evaluated by the Food and Drug Administration. Root + Spring products are not intended to diagnose, treat, cure or prevent any disease. Talk with your healthcare provider before starting herbs, especially if you are pregnant, nursing, taking medication or managing a health condition.