Warming Chinese herbal tea for cold days (post run hydration)

Warming Chinese herbal tea for cold days (post run hydration)

Warming Chinese herbal tea for cold days (post run hydration)

Tea Name:

Warming red dates, longans, and red and black wolfberries Chinese herbal tea (which I use for post cold day runs).  In fact, I also add this into a thermal flask for the car post colder rides (which is like mid September in Toronto!).  Where’s Hong Kong weather?

Traditional Chinese Name:

红枣茶 (hóng zǎo chá)

Nature:  Warming

Taste: Sweet

For more videos, you can follow us on YouTube.

OK, honestly, I really feel the temperature variance in my lungs when it hits 13C or lower in Toronto.

This means, I’m already going into yin excess (too much yin in the body thanks to both cold and wind into the lungs first… and then ultimately, if I don’t address it, it goes into the body).

I think if it goes any lower in temperature, I’m taking out the base layers, the face buffs, the gloves, and ultimately, the thicker wear.

Here’s my post cold run routine:

  1. Slow down the pace. The slower the air turnover, the less yin I bring into the body. This means running in zone 2 or slower. Save the intervals for the indoor treadmill or the bike trainer (also indoors).
    2. I will also carry warm water with me to sip in a small plastic holder.
    3. As soon as I’m home, I’ll make this herbal tea with boiling water.
    4. Take a hot shower and spend 5 extra minutes to breathe in warm steam to the lungs.
    5. Sip on my tea all day (adding boiling water to it 2-3 times until it runs flavorless).

You can check this article that explains the balance of yin and yang in the body, AN INTRODUCTION TO YIN AND YANG IN OUR EVERYDAY SOUPS AND FOOD. 

The tea is primarily warmed by the red dates and longans, offering a sweet yang enhancing experience that is delicious and soothing.  This is one of my favourite and easiest teas to make from your Chinese Soup Pantry!

However, I love adding both the red and black goji berries to give it a little more sweetness and that tartness.  Goji berries are perfect for yin excess conditions (avoid if you’ve got patterns of excess heat) and are great for the eyes, liver, and kidneys.

 

What’s involved?

 Prep time: 2 mins

Cook time: 3 mins (steep time)

Total time: 5 mins

Serves: 1 cup

Ingredients
    Cooking Instructions
    1. You can put all the ingredients into an individual empty tea bag for easier management of the ingredients
    2. Drop all the ingredients into a ceramic or glass mug
    3. Add in boiling water to 1 cup full
    4. Cover and steep for 2 minutes
    5. No additional sweeteners needed for this tea!
    6. Serve and enjoy!
    Any benefits?
    • This Chinese herbal tea is warming and soothing
    • This tea tonifies and nourishes the blood and both red dates and longans calm the spirit, so this tea is perfect for taking some moments to yourself
    • Great for traveling, on the go, or in the office
    • Super easy to make

    For videos, visit us on YouTube.

    You can actually make these little tea bags or pouches yourself!  The ingredients are all part of my standard Chinese Soup kitchen pantry and then I use disposable and decomposable tea bags!

    Use disposable, environmentally friendly, degradable tea bags!

    There are various individual tea bags you can find out there!

    The two I’ve been using are these Japanese ones (sourced from Hong Kong) that fold over.  I’m not sure if they are degradable completely, but finishing up a batch I took back with me.

    I would recommend these disposable and environmentally friendly tea bags from amazon.  I also bought some and now have a pile of tea bag holders sitting in my drawer!  But I do love how convenient they are and will pre-make my own tea bags to bring to work or pre-fill in my thermal mug for drinking on the go!

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    Green radish with carrots & corn in a Chinese herbal pork broth

    Green radish with carrots & corn in a Chinese herbal pork broth

    Green radish with carrots & corn in a Chinese herbal pork broth

    Soup Name:

    Green radish with carrots & corn in a Chinese Herbal Pork Broth

    Traditional Chinese Name:

    紅青蘿蔔湯 (hóng qing luóbo tang)

    Nature:  Cooling

    Taste: Sweet and savory

    For more videos, you can follow us on YouTube.

    My parents came home last night from a cruise from Italy and are jet lagging and there’s nothing more warming, homecoming, and beautiful than a familiar Chinese soup waiting for them!

    I made an easy green radish, carrots, and corn pork herbal broth.  The trick to this soup is to really let it boil out.  I made it early morning and then pretty much let it sit in the thermal pot all day until dinner.  

    TIP:  This soup actually tastes even better left overnight!  Don’t forget to boil it before you sleep and don’t open the lid or cover (this will ensure that everything is killed off and isn’t reintroduced, this is how they manufacture canned food and soups in large scale!).  Re-boil the next day and you can still drink it.

     

    Traditionally in the Cantonese soup repertoire, this green radish and carrot soup is cooling and often recommended if you’re feeling heaty, want to cool the body, or it’s hot and humid in the summer and autumn months.

    It is also commonly found as a dinner soup, where restaurants will serve it at the beginning of the meal known as “lai tong” (or aka, free soup).  You’ll find the bits of carrots and green radish chopped up and along with pork (or chicken).

    What’s involved?

    Prep time: 20 mins

    Cook time: 2-3 hours

    Total time: 2 hours and 20 mins

    Serves: 10 bowls

    Ingredients
    Cooking Instructions
    1. Boil both your soup water (3L) and another pot to blanch the pork bones in (enough to cover all the bones)
    2. Once your blanching water boils, gently drop in the pork bones and boil on high for 5-7 minutes, until the brown foam begins to form on top of the water.  You can turn off the stove at this time.
    3. Prepare your vegetables by peeling and chopping into large bite-sizes
    4. Once your soup water boils, transfer the pork bones to your soup pot.  You can either rinse them gently in the water, or do a water rinse under warm water to remove all the debris and foam stuck to the pork bones
    5. Drop in all the ingredients (herbs + vegetables) together
    6. Cover and boil on high for 30 minutes
    7. Transfer to a thermal pot for at least 2-3 hours
    8. Re-boil for 10 minutes prior to serving
    If you’d like to quick boil this faster, I’d suggest cutting up the pieces smaller, almost cubed.

    Be sure to also buy fresh, firm green radish.  You’ll know they’re fresh because they are super hard to touch and you can’t really squeeze them.  When they get soft, squishy (but not leaky), they’re already drying out and aging.

    This combination of green radish and carrots are amazingly delicious!  Some people will also add white radishes, which makes the soup even more cooling, and corn is also a nice addition!  Enjoy!

     

    Q&A

    A huge thank you to my Instagram community for the questions as they also hugely benefit other readers who may be thinking the same thing!  

     

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    Papaya and Snow Fungus in a Pork Herbal Soup

    Papaya and Snow Fungus in a Pork Herbal Soup

    Papaya and Snow Fungus in a Pork Herbal Soup

    Tea Name:

    Papaya and Snow Fungus in a Pork Herbal Soup

    Chinese Name: 

    木瓜雪耳豬骨湯 (mù gua xuě ěr zhū tāng)

    Nature:  Warm and ideal for moisturizing the body and lungs, supporting digestion and soothing the stomach.

    Taste:  Sweet

    For more videos, you can follow us on YouTube.

    I simply love snow fungus!  And this combination is a beautiful one in that at times, you’ll find this a dessert and other times, a soup!  I know, super strange.  But the combination of papaya + snow fungus can swing both sweet and savory! Which makes it so amazingly diverse!

    What makes this combination so amazing?  It’s a combination of nourishing and lubricating the lung, stomach, and spleen with the papaya and the snow fungus.  This soup can soothe and aid in digestion, heal the stomach and stomachaches, and support lung treatment in coughs and dryness.  And of course, the added benefits of the plant collagen that is found in snow fungus (which, by the way can hold 500 times its weight in water!).  Reference this interesting article in the National Library of Medicine regarding snow fungus and its composition of collagen.

    This is an easy to make, nutritious soup that is packed full of Vitamin C and beta-carotene. It is deliciously sweet and refreshing and ideal for autumn or winter days. You can use chicken to make it more warm and also add a variety of other ingredients to make it a meal.

    Regardless of weather, this soup is designed to be moisturizing (from the inside) and perfect if you’ve got dry skin, dry lips, dry tongue (this is one key indicator from a TCM perspective).  In fact, some Chinese people claim that it’s part of their skin care regime to be consuming foods of this nature.  Bird’s nest is another one of those delicacies that call into this category of “self care”.  And you will often here Chinese ladies (and mothers) tell you how great this recipe is to stay looking “young”!

     

    What’s involved?
    Prep time: 15 mins

    Cook time: 1 hour 30 mins

    Total time: 1 hour 45 mins

    Serves: 8 bowls of soup

    Ingredients
    Cooking Instructions
    1. Rinse and soak dried snow fungus in a bowl of enough water to immerse it in for about an hour (or until soft)
    2. In a separate pot of boiling water, blanch pork bones for 5 minutes, set aside and cool
    3. Boil your soup water
    4. Wash and cut papaya into large edible cubes
    5. Using scissors, cut out the middle of the snow fungus (the hardest part) and cut the other portions into edibles pieces
    6. When your soup water boils, add in the pork bones, papaya and Chinese herbs.  I made this soup in the morning and set it into the thermal pot for the whole day, coming back to the soup in the afternoon and then dropping in the snow fungus to cook for another 2 hours.  Depending on how soft you want the snow fungus, I’d say at least an hour.
    7. Boil on high for 30 minutes and reduce to medium heat for another hour
    8. Serve and enjoy!
    Tips and tricks:

    • Here’s a quick video on how to prepare snow fungus for Chinese soups
    • Be sure to cut out the hard middle, or buy snow fungus that doesn’t have the middle and is broken up
    • I like to use red papaya instead of green papaya for this version (green is more traditionally known to support milk production in post partum Chinese soups)
    • You can opt to keep the skin on the papaya during soup boil so it doesn’t disintegrate and break down into the soup
    • Snow fungus cooks and softens quite quickly.  Depending on how soft you’d like it, you can drop it in about 30 minutes before you serve, although I like it super soft and some of it dissolved into the soup (for that collagen benefit), so I drop it along with all the other ingredients.

     

    EQUIPMENT USED

    To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

    A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

    A MUST HAVE in the kitchen!  Energy saving, cost effective, and perfect for busy chefs!  Check out my article here that explains it.

    Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

    I use these types of stove top safe tea pots to make most of my herbal teas!

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    Korean dashi soup (base) for making any soups!

    Korean dashi soup (base) for making any soups!

    Korean dashi soup (base) for making any soups!

    Tea Name:

    Korean dashi soup (base) 

    Nature:  Cool

    Taste:  Sweet, Salty

    For more videos, you can follow us on YouTube.

    I learned this from a Korean Auntie that I have in Toronto, which has a huge and beautiful Korean community in the area I live in.  And even if you go to the Korean supermarkets nearby, you’ll find a lot of these aunties combing the fresh goodies and meats and ask them!!  The knowledge in there is amazing!

    I actually learned this because I wanted to learn how to make a Tofu Kimchi soup and Koreans will start with a soup base first and then span out to the various types of Korean soups available such as: spicy beef soup with vegetables, any kimchi soup, kimchi tofu soup, any tofu soups, rice soup cake, and more!

     

    There are also a few variations of this Korean dashi, but the key really is the anchovies and seaweed.  Some will add fresh onions, fresh white radish, fresh garlic, fresh scallions, or fresh ginger or dried shiitake mushrooms.  Dashi is actually a Japanese name for soup broth and is also recognized in Korean cuisine as dashi.  It’s so commonplace that it’s the equivalent to chicken broth in powdered and canned form.  You can also buy dashi in both prepared powdered and liquid form so you don’t have to prepare it yourself and have readily available soup at your disposal!

    What’s involved?

    Prep time: 10 mins

    Cook time: 30 mins

    Total time: 40 mins

    Serves: 10 bowls of dashi (soup broth)

    Ingredients
    • 5 L of fresh water
    • 25-30 dried anchovies, heads removed
    • 1 large sheet of dried kelp 
    • half fresh white radish, with skin peeled and thinly sliced
    • optional, 2-3 fresh slices of ginger (which can help remove some of the fishy flavours and scents from the soups – this is a Chinese trick that we use for fish soups, too!)

       

      Cooking Instructions
      1. Remove the heads from your dried anchovies and put them into your soup pot.  No washing or cleaning is needed, just simply remove from the bag.
      2. Remove the dried seaweed sheet from the packaging and snap into pieces to fit into the pot and put into the pot
      3. Peel your white radish (enough to remove all the skin if you plan to eat it, as the skin can be quite tough and unpleasant to eat) and slice into 1 cm thick slices (or any thickness you’d like)
      4. Put everything into your soup pot
      5. Add in the water
      6. Boil on high for 10 minutes, covered
      7. Reduce boil to another 20 minutes
      8. Strain all the ingredients, separating the liquid from the soup goodies 
      9. This strained soup is your dashi!  You can use directly as is into your soup of choice or put into mason jars and store in the fridge for up to 3 days.

      I made this kimchi and soft tofu soup served on rice for dinner after making my dashi and it was amazing! 

      There are so many soups now that you can extend from your dashi soup base, changing up the protein or vegetables or spice levels!

      The great thing with the dashi is that I made a small pot of this kimchi and soft tofu soup for 1 person (using this super cute ceramic pot) and customized the level of spicy, kimchi, and other ingredients.  So I basically made 3 of these little portions for the family to pick and choose from!

      For example, the kids didn’t want that much spice or cabbage, so I added some bak choy (OK, my Chinese fusion again), slice sausages, and some instant noodles!  You can totally get creative with these little pots!! 

       

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      Green Radish and Carrots Chinese Chicken Soup

      Green Radish and Carrots Chinese Chicken Soup

      Green Radish and Carrots Chinese Chicken Soup

      Soup Name:

      Green Radish and Carrots Chinese Chicken Soup

      Traditional Chinese Name:

      青紅蘿蔔雞湯 (qing hóng luóbo yù mǐ jī tāng)

      Nature:  Cooling

      Taste: Sweet and savory

      For more videos, you can follow us on YouTube.

      Traditionally in the Cantonese soup repertoire, this green radish and carrot soup is cooling and often recommended if you’re feeling heaty, want to cool the body, or it’s hot and humid in the summer and autumn months.

      It is also commonly found as a dinner soup, where restaurants will serve it at the beginning of the meal known as “lai tong” (or aka, free soup).  You’ll find the bits of carrots and green radish chopped up and along with pork (or chicken).

      This soup is delicious, hearty, and tastes like home!  My family often prepares this and my (grown) children will always ask for it when I ask them what kind of soup they want 🙂

       

      What’s involved?
      Prep time: 20 mins

      Cook time: 2 hours

      Total time: 2 hours and 20 mins

      Serves: 6 bowls

      Ingredients
      • 3 pieces of boned chicken thighs, sliced, pan fried
      • 2 fresh green radishes, quartered and in 1-inch thickness
      • 3-4 small fresh carrots, sliced into 1-inch pieces
      • 1 handful of dried scallops
      • 7-8 dried longans
      • 5-6 dried red dates
      • 3 L of water
      Cooking Instructions
      1. Begin to boil your soup water
      2. Optionally slice up your chicken thighs, I do this so that it cooks faster and there are smaller pieces in the soup to be served
      3. In a shallow pan, fry the chicken thighs under cooked and a lot of the skin and fat should render out
      4. Peel and chop up your radish and carrots.  I’m using a smaller cut this time around as I’m not boiling as long, but still want them relatively soft to be eaten
      5. Once your soup boils, drop in the meats, chopped vegetables, and herbs
      6. Cover and boil on medium heat for 2 hours
      7. No salt needed, serve and enjoy!
      If you’d like to quick boil this faster, I’d suggest cutting up the pieces smaller, almost cubed.

      Be sure to also buy fresh, firm green radish.  You’ll know they’re fresh because they are super hard to touch and you can’t really squeeze them.  When they get soft, squishy (but not leaky), they’re already drying out and aging.

      This combination of green radish and carrots are amazingly delicious!  Some people will also add white radishes, which makes the soup even more cooling, and corn is also a nice addition!  Enjoy!

       

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      Healing Chinese Herbal Soup

      Healing Chinese Herbal Soup

      Healing Chinese Herbal Soup

      Soup Name:

      Healing Chinese Herbal Soup

      Traditional Chinese Name:

      北芪黨參消腫養陰湯 (běi qí dǎngshēn xiāo zhǒng yǎng yīn tāng)

      For more videos, you can follow us on YouTube.

      This soup is perfect for anyone who wants to replenish and strengthen blood and qi, has poor circulation, relieve fatigue, or reduce pain and inflammation.

      I call this my Healing Chinese Herbal soup and want give a shout out to Tash from SouperWell for this partnership!  Hi Tash!

      What’s involved?
      Prep time: 20 mins

      Cook time: 3 hours

      Total time: 3 hours and 20 mins

      Serves: 4 bowls

      Ingredients

         

        Cooking Instructions
        1. You can pre-soak your tangerine peel (to soften) and dried Chinese yam (to wash off any sulphur usually used in the drying process)
        2. Prepare the protein by quartering your chicken
        3. Prepare 2 pots, one is the soup pot (add your 2 L of water) and one pot is for blanching the chicken
        4. Once your blanching pot boils, drop in your chicken and boil on high for 5-7 minutes, allowing the foam, fat, and bones come to the surface
        5. You can turn off your blanching heat and once your soup water boils, transfer the blanched chicken over and let that boil on high
        6. Add in your sliced lotus root and dried ingredients
        7. Cover and boil on high for 30 minutes
        8. Reduce to a low boil for another 3 hours
        9. Salt as needed

        CHECK OUT OTHER SIMILAR HEALING HERBAL SOUPS

        Learn more about how these types of teas and soups can help improve your overall blood circulation and how you actually know that it's working?

        It's not a perfect science (still working to perfect it), but I'd say the methodology and thinking is sound 🙂

        Would love to hear your thoughts!

         

        EQUIPMENT USED

        To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

        A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

        A MUST HAVE in the kitchen!  Energy saving, cost effective, and perfect for busy chefs!  Check out my article here that explains it.

        Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

        I use these types of stove top safe tea pots to make most of my herbal teas!

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        GIVE YOUR LOVE OF SOUP.

        FOLLOW US AND SHARE.

        ON YOUTUBE

        ON INSTAGRAM

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