About the Recipe
Use this soup when you're experiencing joint or muscle pain that worsens in cold or damp weather, feels better with warmth, and may come with a feeling of heaviness, stiffness, or slow circulation.
Ingredients
2–3 slices fresh ginger
1 small cinnamon stick (or ¼ tsp ground cinnamon)
1–2 scallions (white part only)
1 tsp dried tangerine peel (chen pi) or fresh orange zest
2 cups bone broth or water
Optional: pinch of ground turmeric or black pepper for added warming/moving effect
Preparation
Add all ingredients to a small pot and bring to a gentle boil.
Lower heat and simmer for 10–15 minutes.
Strain and sip as a clear broth, or leave scallions and ginger in if desired.
Serve warm. Do not refrigerate and reheat multiple times—best fresh or kept warm in a thermos for the day.
Primary Symptoms
Cold, stiff joints
Pain that improves with heat and worsens in cold/damp weather
Feeling of heaviness in limbs
Slowed circulation or sluggish movement
Early-stage Bi syndrome or acute flare-ups
Notes and Variations
For more severe cold, add a slice of rou gui (Chinese cinnamon bark) or a tiny pinch of clove.
For damp-predominant Bi, increase chen pi and reduce cinnamon.
If digestive strength is low, sip slowly and reduce spice intensity.
You can make a tea version with just ginger, cinnamon, and tangerine peel if broth feels too rich.