Postpartum Soup


Made for Mothers Postpartum Soup is traditionally one of the first foods a new mum receives in Chinese homes, to honour their postpartum phase of healing. This dish is a delicious fusion of sweet red dates (or jujubes) and goji with a warming ginger infused chicken broth. Initially inspired by Heng Ou’s First Forty Days, my recipe has a few more botanicals in the broth to give it a deeply satisfying and nourishing mfm twist.

Handcrafted in small batches, we give careful consideration to the sourcing of everything in the MFM pot. We use organic produce and 100% pastured chicken which have been humanely raised by local, regenerative farmers. 


Water, pastured chicken, lemon, onion, celery, carrot, jujube (red dates), goji, garlic, ginger, unrefined sea salt, turmeric, shallot, black pepper, arame

Gluten & dairy free


Garlic, ginger, turmeric, black pepper, arame, jujube, goji

Serving Suggestions

Warm your Postpartum Soup by bringing it to a simmer, stirring regularly, then take it off the heat, cool and consume. I like to consume my Postpartum Soup as is. I also recommend a side of noodles or rice if you would like to introduce some carbohydrates.


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