Four Herbs Soup (Si Shen Tang): Recipe and Health Benefits

Last updated: April 2026

Disclaimer: This article is for informational purposes only and does not constitute medical advice. The Traditional Chinese Medicine (TCM) perspectives discussed here are educational. Consult a qualified healthcare provider or licensed TCM practitioner before using any herbal remedies or making changes to your health routine.

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Quick Answer

Si Shen Tang (四神汤, Four Spirits Soup) is a classic TCM spleen-strengthening formula using four ingredients in equal parts: lotus seeds (莲子), Chinese yam (山药/淮山), fox nuts/euryale seeds (芡实), and poria/fu ling (茯苓) — typically 30g each, simmered with pork stomach or pork ribs (translated from Chinese, Baidu Baike).
The name "Four Spirits" likely evolved from "Four Ministers" (四臣汤) — legend connects it to the Qianlong Emperor's southern inspection tour, when four officials fell ill from unfamiliar water and food, and a monk prescribed this formula to cure them (translated from Chinese, Sohu/Zhihu).
TCM functions include strengthening the spleen, eliminating dampness, nourishing the heart, calming the spirit, and stabilizing the intestines — making it one of the most broadly applicable food therapy recipes in the Chinese tradition (translated from Chinese, Guangdong TCM Administration).
The soup is particularly popular in Taiwan and Fujian province, where it evolved from a medicinal formula into a beloved street food — commonly sold at night markets with pork intestines and rice wine (translated from Chinese, Wikipedia).

Four Herbs Soup is the TCM formula that broke out of the pharmacy and into the night market.

Most medicinal food recipes in China stay in the realm of home kitchens and herbal clinics. Si Shen Tang crossed over. Walk through any night market in Taipei, Tainan, or Xiamen, and you'll find vendors ladling it out of massive pots — cloudy, fragrant, thick with pork intestines and soft herbs. It's comfort food with a medical pedigree that stretches back centuries.

What makes it unusual among TCM formulas is its simplicity and safety profile. Four ingredients, all classified as food-grade herbs (药食同源), all neutral to mild in thermal nature, all targeting the same organ system: the spleen. In TCM theory, the spleen is the foundation of digestive health and the source of qi and blood production. When the spleen is weak — poor appetite, bloating, loose stools, fatigue — everything downstream suffers. Si Shen Tang is designed to address exactly this.

This guide covers the recipe, the history, the TCM theory, and the practical details you need to make it at home.

The Legend: How Four Ministers Became Four Spirits

The most popular origin story — widely cited in Chinese medical and culinary sources though not verifiable through historical records — goes like this (translated from Chinese, Sohu/Zhihu):

During the Qianlong Emperor's southern inspection tour (南巡, approximately 1751-1784), four of his ministers fell seriously ill. The unfamiliar climate, water, and food of southern China had overwhelmed their constitutions. No court physician could help.

A Buddhist monk prescribed a simple formula: lotus seeds, Chinese yam, fox nuts, and poria, stewed with pork stomach. The four ministers recovered completely.

The grateful emperor named the soup "Si Chen Tang" (四臣汤, Four Ministers Soup) in honor of the four officials it healed. When the recipe traveled to Fujian and eventually to Taiwan, the Hokkien pronunciation of "臣" (minister) is identical to "神" (spirit/god). Through this phonetic drift — 四臣 became 四神 — "Four Ministers Soup" became "Four Spirits Soup" (translated from Chinese, Wikipedia).

Whether historically accurate or not, the story captures something real about the formula: it was designed for people whose digestive systems couldn't handle environmental change. That's still exactly what it's used for today.

The Four Ingredients: What Each One Does

The genius of Si Shen Tang is that all four ingredients target the spleen, but each one addresses a different aspect of spleen dysfunction. Together, they form what TCM calls a synergistic formula — the whole greater than the sum of its parts.

1. Lotus Seeds (莲子, Liánzǐ) — 30g

TCM properties: Sweet, astringent; neutral; enters heart, spleen, kidney meridians
Role in formula: Strengthens the spleen, stops diarrhea, calms the spirit, tonifies the kidneys
Why it matters: Lotus seeds are the astringent anchor of the formula. They tighten and firm up a spleen that's "leaking" — manifesting as chronic loose stools, poor nutrient absorption, or excessive vaginal discharge in TCM terms. The heart-calming effect is a bonus.
Nutritional profile: Per 100g dried: approximately 16.6g protein, 285mg phosphorus, 6.4mg iron, 2,057mg potassium (translated from Chinese, Familydoctor.cn)

For more on lotus seeds in food therapy, see our lotus seed guide and our recipe for lotus seed and lily bulb dessert soup.

2. Chinese Yam (山药/淮山, Shān Yào/Huái Shān) — 30g

TCM properties: Sweet; neutral; enters spleen, lung, kidney meridians
Role in formula: Tonifies spleen qi, nourishes yin, benefits the lungs, strengthens the kidneys
Why it matters: Chinese yam is the qi-builder. While lotus seeds tighten, yam builds the substance and energy of the spleen itself. It's also one of the few TCM herbs that simultaneously tonifies qi, yin, and the kidneys — rare versatility.
Note: "Huai shan" specifically refers to yam from Henan province (怀庆府), traditionally considered the highest quality. Fresh Chinese yam works but dried slices extract more efficiently in soup.

For a deeper look at this ingredient, see our Chinese yam culinary guide and our Chinese yam rib soup recipe.

3. Fox Nuts / Euryale Seeds (芡实, Qiàn Shí) — 30g

TCM properties: Sweet, astringent; neutral; enters spleen, kidney meridians
Role in formula: Strengthens the spleen, stops diarrhea, consolidates kidney essence
Why it matters: Fox nuts reinforce the astringent action of lotus seeds while adding kidney-essence consolidation. In TCM, this addresses issues like frequent urination, spermatorrhea, and excessive vaginal discharge — all considered kidney-essence leakage patterns. In the context of Si Shen Tang, fox nuts help lock in the nutrients and qi that the other three herbs are building.
Texture contribution: Fox nuts become soft and slightly chewy when cooked, adding body to the soup.

4. Poria (茯苓, Fú Líng) — 30g

TCM properties: Sweet, bland; neutral; enters heart, spleen, lung, kidney meridians
Role in formula: Drains dampness, strengthens the spleen, calms the spirit
Why it matters: Poria is the dampness-drainer. While the other three ingredients build and consolidate, poria clears the excess moisture that's been bogging down the spleen. In TCM theory, a weak spleen fails to transform and transport fluids properly, leading to dampness accumulation — symptoms like bloating, heavy limbs, foggy thinking, and loose stools. Poria addresses this root cause.
Unique quality: Poria is a fungus that grows on pine tree roots. It dissolves almost completely during long cooking, contributing to the soup's slightly milky appearance without adding distinct flavor.

The Formula Logic

Ingredient	Primary Action	TCM Role
Lotus seeds	Strengthen and firm the spleen	Astringent + tonifying
Chinese yam	Build spleen qi and substance	Tonifying
Fox nuts	Consolidate and prevent leakage	Astringent + consolidating
Poria	Drain accumulated dampness	Dampness-draining

Two ingredients build up (lotus seeds, yam). Two ingredients prevent loss (fox nuts, poria — one by firming, one by draining). This balance of tonification and elimination is a hallmark of sophisticated TCM formula design (translated from Chinese, Guangdong TCM Administration).

The Classic Recipe: Si Shen Tang with Pork Stomach

This is the original, traditional preparation (translated from Chinese, Baidu Baike and Xiachufang).

Ingredients (Serves 4-6)

Ingredient	Amount	Preparation
Pork stomach (猪肚)	1 whole, about 300-400g	Cleaned and blanched
Lotus seeds	30g	Soaked 1-2 hours, core removed
Chinese yam (dried slices)	30g	Soaked 1 hour
Fox nuts (芡实)	30g	Soaked 2 hours
Poria (茯苓)	30g	Soaked 2 hours (takes longest to soften)
Ginger	2 slices	Smashed
Rice wine	1 tablespoon	Optional
Salt	To taste
Water	2 liters

Cleaning the Pork Stomach

This is the most labor-intensive part and the step most people skip (or get wrong):

Turn the stomach inside out. Scrub thoroughly with coarse salt and white vinegar — this removes the mucus lining and odor.
Rinse under running water.
Repeat the salt-vinegar scrub 2-3 times until the surface feels smooth, not slimy.
Blanch in boiling water with ginger and rice wine for 5 minutes. Drain and rinse.
Cut into strips about 1cm wide and 4cm long.

Why pork stomach? In TCM, there's a principle called "以形补形" (treat like with like, or organ correspondence). Pork stomach nourishes the stomach and spleen. The four herbs strengthen the spleen. Together, they deliver a concentrated spleen-stomach restoration. This isn't just theory — the collagen and gelatin from the stomach also create a richer, more satisfying broth.

Cooking Method

Soak all four herbs separately for the times listed above. Drain.
Place cleaned pork stomach strips in a clay pot or heavy pot. Add the four herbs and ginger.
Add 2 liters of water. Bring to a boil over high heat.
Skim any foam. Reduce to very low heat.
Simmer for 2.5-3 hours. The pork stomach should be completely tender, the lotus seeds soft, and the poria dissolved.
Season with salt. Add a splash of rice wine if desired.
Serve hot. The broth should be slightly cloudy and fragrant.

Total time: About 3.5 hours including prep and soaking.

The Easier Version: Si Shen Tang with Pork Ribs

Not everyone wants to clean a pork stomach. The pork rib version is the modern compromise — faster prep, still delicious, same herbal benefits (translated from Chinese, Xiachufang).

Ingredients (Serves 3-4)

Pork ribs: 500g
Lotus seeds: 20g, soaked 1 hour
Chinese yam (dried): 20g, soaked 30 minutes
Fox nuts: 20g, soaked 1 hour
Poria: 20g, soaked 2 hours
Ginger: 2 slices
Salt: to taste
Water: 1.5 liters

Method

Blanch ribs in boiling water for 5 minutes. Drain and rinse.
Place ribs, all four herbs, and ginger in a pot.
Add water. Bring to a boil.
Reduce to low heat. Simmer for 2 hours.
Season with salt. Serve.

This version is popular for weeknight cooking. The ribs provide a familiar, meaty flavor that makes the soup more approachable for people who aren't used to herbal soups.

The Taiwanese Night Market Version

In Taiwan, Si Shen Tang is street food. The night market version is distinctive (translated from Chinese, Wikipedia):

Pork intestines (猪小肠) replace the pork stomach — cheaper, more available, and beloved for their chewy texture
Barley (薏仁, yì rén) sometimes replaces poria — cheaper and more filling
Rice wine is added generously — sometimes a full cup per pot
Dang gui is sometimes added as a fifth ingredient for blood-tonifying action
Served in small bowls as a late-night snack, often with a side of rice or noodles

The night market version is heavier, more flavorful, and less "medicinal" tasting than the classic home recipe. The generous rice wine gives it warmth and depth.

What TCM Conditions Is Si Shen Tang Used For?

TCM practitioners recommend Si Shen Tang for a specific cluster of patterns, all rooted in spleen deficiency (translated from Chinese, Guangdong TCM Administration):

Primary Indications

Chronic loose stools or diarrhea: The most common reason people make this soup. When the spleen can't properly transform food, undigested material passes through.
Poor appetite and bloating: Spleen qi deficiency means weak digestive power — food sits in the stomach, creating fullness and gas.
Fatigue and weakness: In TCM, the spleen is the source of post-natal qi. When it's weak, overall energy drops.
Weight loss despite adequate eating: The spleen fails to extract nutrients and distribute them. You eat enough but don't absorb what you need.
Edema and water retention: Weak spleen can't transport fluids properly, leading to dampness accumulation and swelling.

Who Benefits Most

According to Chinese medical sources, Si Shen Tang is particularly appropriate for:

People with sensitive digestion who react to dietary changes, travel, or stress with digestive upset
Children with poor appetite — pediatric TCM frequently uses Si Shen Tang as a gentle, food-based digestive tonic
Postpartum women recovering digestive function after childbirth
Post-surgical patients rebuilding strength through gentle nourishment
Elderly people with age-related digestive decline
Anyone experiencing dampness patterns — heavy limbs, foggy thinking, thick tongue coating

Who Should Be Cautious

The formula isn't for everyone. TCM sources note the following cautions (translated from Chinese, Baidu Baike):

Constipation: Lotus seeds and fox nuts are astringent — they can worsen constipation. If you tend toward dry, hard stools, this soup may not be appropriate.
Abdominal distension: In some cases of dampness with heat (damp-heat), the tonifying nature of the formula can trap heat inside.
Yin deficiency without dampness: If someone has strong yin-deficiency heat signs (night sweats, dry mouth, hot palms) without any dampness signs, the dampness-draining action of poria is unnecessary and the astringent herbs may be overly drying.

How Does Si Shen Tang Compare to Other Spleen-Strengthening Formulas?

Si Shen Tang isn't the only spleen tonic in TCM. Here's how it compares to other common formulas:

Formula	Ingredients	Focus	Best For
Si Shen Tang	Lotus seed, yam, fox nut, poria	Spleen strengthening + dampness draining	Chronic loose stools, poor appetite, general digestive weakness
Si Jun Zi Tang (四君子汤)	Ginseng, atractylodes, poria, licorice	Pure qi tonification	Severe qi deficiency, fatigue, weak pulse
Liu Jun Zi Tang (六君子汤)	Si Jun Zi + tangerine peel, pinellia	Qi tonification + phlegm clearing	Qi deficiency with nausea, phlegm
Ba Zhen Tang (八珍汤)	Si Jun Zi + Si Wu Tang	Qi AND blood tonification	Dual qi-blood deficiency, postpartum
Shen Ling Bai Zhu San	Ginseng, atractylodes, yam, lotus seed, etc.	Spleen tonification + dampness clearing	Chronic diarrhea with dampness

Si Shen Tang's advantage: all four ingredients are food-grade. You don't need a prescription. You can eat it as a meal. The other formulas use stronger medicinal herbs (ginseng, atractylodes, pinellia) that require more practitioner guidance.

For those interested in the blood-tonifying counterpart, see our guide to Ba Zhen Soup.

Tips for the Best Si Shen Tang

Soaking Times Matter

Poria is the trickiest ingredient. It's dense and woody when dry, and under-soaked poria won't dissolve properly during cooking. Minimum 2 hours; overnight is better. The other herbs can get away with shorter soaking, but poria cannot.

The 1:1:1:1 Ratio

The traditional formula uses equal parts of all four herbs. This is one of those cases where TCM simplicity is the point — don't try to optimize by increasing one ingredient. The balance is the design. Chinese medical sources consistently recommend the even ratio (translated from Chinese, Guangdong TCM Administration).

Fresh vs. Dried Chinese Yam

Fresh Chinese yam creates a thicker, more starchy soup. Dried yam slices extract more efficiently but result in a lighter broth. Both work. If using fresh, add it in the last 30 minutes — it cooks much faster than the other herbs.

The Golden Ratio for Liquid

2 liters of water to 120g total herbs (30g x 4) and 300-500g meat. This yields about 3-4 bowls of finished soup. Start with more water than you think you need — 3 hours of simmering evaporates a significant amount.

Season Simply

Salt only. Si Shen Tang's flavor should be clean, slightly earthy, and subtly sweet from the yam and lotus seeds. Soy sauce, oyster sauce, or other strong seasonings mask the delicate herbal flavors and work against the TCM principle of gentle, bland flavors for spleen nourishment.

Frequently Asked Questions

Can I use barley (薏仁) instead of fox nuts or poria?

This substitution is common — especially in Taiwan, where barley is cheaper and more available. Barley (yi yi ren/薏苡仁) does drain dampness and strengthen the spleen, overlapping somewhat with poria's function. However, barley is cooler in thermal nature than either fox nuts or poria, which are neutral. For people with cold-type spleen deficiency (cold hands, preference for warm drinks, pale tongue), straight poria is the better choice. The traditional formula with all four original ingredients has the most balanced thermal profile. That said, the barley substitution creates a perfectly serviceable everyday soup — it's just a slightly different formula.

How often should I drink Si Shen Tang?

For general spleen maintenance, 1-2 times per week is typical in Chinese households. For active digestive issues (ongoing loose stools, poor appetite, post-illness recovery), Chinese medical sources suggest 3-4 times per week for 2-4 weeks as a therapeutic course, then reducing to weekly maintenance (translated from Chinese). It's a food — there's no strict dosing schedule. The key is consistency over time rather than a single bowl.

Is Si Shen Tang safe for children?

Yes — this is one of the most commonly recommended pediatric food therapy formulas in TCM practice. For children aged 3-6, use half the adult herb amounts (15g each). For children aged 7-12, use about two-thirds (20g each). The soup is mild, neutral in temperature, and gentle on young digestive systems. Chinese pediatric TCM sources frequently recommend it for children with poor appetite, slow growth, and frequent loose stools (translated from Chinese). Always consult your child's pediatrician alongside any food therapy approach.

Can I make this soup vegetarian?

Absolutely. Replace the pork stomach or ribs with firm tofu, mushrooms (shiitake work well), or simply make it as a plain herbal soup. The four herbs are the therapeutic core — the meat adds protein and flavor but isn't essential to the formula's TCM function. Vegetarian Si Shen Tang is lighter and works well for people who find meat-based versions too rich. Some vegetarian versions add dried longan or red dates for extra flavor.

What's the difference between Si Shen Tang and Si Wu Tang?

They sound similar but target completely different systems. Si Shen Tang (四神汤) is for the spleen — it strengthens digestion and drains dampness. Si Wu Tang (四物汤) is for the blood — it tonifies and activates blood circulation, primarily for menstrual health. Si Shen Tang uses lotus seeds, yam, fox nuts, and poria. Si Wu Tang uses dang gui, shu di huang (prepared rehmannia), bai shao (white peony), and chuan xiong (Sichuan lovage). Different ingredients, different targets, different constitutions. Some practitioners combine elements of both for patients with dual spleen-deficiency and blood-deficiency patterns.

Sources

Baidu Baike: 四神汤 — Comprehensive entry including formula, history, and clinical applications (translated from Chinese)
Wikipedia (Chinese): 四神汤 — Historical analysis, Taiwanese cultural context, and phonetic evolution of the name (translated from Chinese)
Guangdong TCM Administration (广东省中医药局): 健脾祛湿四神汤 — Clinical rationale and preparation guidelines (translated from Chinese)
Zhihu: 乾隆四神汤配方功效与作用 — Qianlong Emperor legend and century-old recipe analysis (translated from Chinese)
Zhihu: 古早味四神汤黄金比例 — Golden ratio recipe with Taiwanese night market variations (translated from Chinese)
Xiachufang.com: Multiple Si Shen Tang recipes — Home cook methods and adaptations (translated from Chinese)
Sohu: 中医著名的健脾祛湿食方——四神汤 — TCM clinical perspective on formula design (translated from Chinese)
Shenzhen TCM Hospital: 四神汤 — Ingredient analysis and contraindications (translated from Chinese)

— The Yao Shan Guide Team