
Old ginger & sweet potato tong sui
A warming home-style sweet soup — gently fiery ginger and soft, sweet potato for a cold-handed afternoon.
- 35 min
- Serves 2
- Simmer
- Easy
Why it suits you: Yang Deficiency means feeling the cold, with cold hands and feet — air-conditioning and cooler Autumn Equinox evenings make it worse. Warming ginger and brown sugar with neutral sweet potato warm you through, instead of an iced drink.
Method
Prep 10 min · Cook 25 min- 1Peel the sweet potato, cut into chunks and keep in water so it does not darken. Smash the ginger, skin on.
- 2Bring the water and ginger to the boil, then simmer for 10 minutes to draw out the ginger.
- 3Add the sweet potato and cook for 12–15 minutes until a chopstick slides in, then stir in the sugar until dissolved.
- 4Pour into a flask for the office and sip it warm in the afternoon.
Cautions
- Watching your blood sugar? Halve the sugar or leave it out, and count the sweet potato as your carbohydrate.
Chef's tips
- Yellow- or purple-fleshed sweet potatoes both work; purple gives a prettier colour.
The TCM view
Old ginger is pungent and warm and dispels cold; brown slab sugar is sweet and warm and comforts the middle; sweet potato is sweet and neutral and supports digestion. Pungent with sweet warms without drying — suited to low yang.



