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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    Japanese Yam and Monk Fruit in Pork Broth Chinese Soup

    Japanese Yam and Monk Fruit in Pork Broth Chinese Soup

    Japanese Yam and Monk Fruit in Pork Broth Chinese Soup

    Soup Name:

    Japanese Yam and Monk Fruit in Pork Broth Chinese Soup

    Traditional Chinese Name:

    淮山羅漢果豬骨湯 (huái shān luó hàn guǒ zhū gǔ tāng)

    This soup is slightly cooling in nature and sweet to taste.

     

    For videos, visit us on YouTube.

    The highlight of this soup is the dried monk fruit!  It’s a super common dried fruit that can be found in Hong Kong at wet marts and supermarkets and is primarily known to help coughs and nourish the lungs.  It comes as a dried brown (or dark green) round ball with a hard outer shell.  Combined with the Japanese Yam, this soup is amazing for the lungs and supports yin deficiency.

    The soup is slightly sweet to taste (depending on how much monk fruit you add).  I tend to only put half of the green (less strong) type and a quarter of the dark brown monk fruit. 

    What’s involved?
    Prep time: 30 mins

    Cook time: 2 hours

    Total time: 2 hours 30 mins

    Serves: 8 bowls

    Ingredients

     

    Cooking Instructions
    1. The first thing I’ll do is soak the pork in cold water for about 10 minutes.  This is a great way to first clear some of the bone bits and fat from it.  Rinse it in cold water a few times and you’ll see it run murky!  Truly amazing.
    2. Boil your blanching water and your soup water at the same time
    3. As that boils, prepare your corn by cutting into 3 or 4 pieces, peel the yam (with gloves if you’d like as it’s pretty slimy) and cut into 1-inch pieces
    4. Break open the monk fruit.  I’ll only use half and put the other half for another soup or tea.  They can be stored for years in dry conditions.
    5. When your blanching water boils, add in the pork and boil on high for 5 minutes
    6. When your soup water boils, transfer the pork and add in all the ingredients together
    7. Boil on high for 30 minutes
    8. And reduce boil to low-medium for another 2 hours (or use a thermal pot)
    9. Serve and enjoy!
    Any benefits?
    • This soup is perfect for nourishing and tonifying the lungs
    • It helps with cough, especially a dry cough where there is Yin deficiency (or appears as heaty)
    • It’s a sweet soup that is perfect for the whole family
    • It’s a cool soup and helps cool and lubricate the lungs
    • The pork is amazing to eat as part of the meal (especially if you boil for much longer as it falls off the bone), serve with soy sauce!
    • Gentle enough for the whole family
    • The longer you boil it, the more milky it becomes because of the Yam and is a combination of savory and slightly sweet at the same time
    • Perfect for both soups and teas

    For videos, visit us on YouTube.

    The monk fruit!  This is the slightly less dry version.  You’ll notice it’s more green and less brown.  This one is a little more expensive, coming in at $2 CAD per monk fruit.  You’ll also notice a thin layer of sugared coating, so it is a bit sticky to touch, but that’s just the sugars of the fruit on the skin.  The great thing about the greener version is that it isn’t as pungent or sweet, so you can use half in a soup to give is just enough of that flavour.  If it’s the heavily dried version, I will only use a quarter in 3L of soup water.  This is also great in teas!!  

    Thank you so much to the community for sharing your comments and progress!

    ❤️❤️❤️ 

    This is a recent instagram follower who used the monk fruit (or luo han guo) tea to help with a dry cough.  And yes, this is your definite go-to ingredient for dry cough, where dried tangerine peel is your go-to for the more phlegm and wet cough.

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    Tea Name: Chinese orange monk fruit herbal tea Traditional Chinese Name: 止咳茶 (zhǐké chá) – direct translation here is “anti-cough” tea.  There are many teas that have earned the right to this label, so it’s just easier to use it as such instead of labeling all the...

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    Strengthen spleen and remove dampness with this warming Chinese herbal tea

    Tea Name: Spleen strengthening damp removing herbal tea Traditional Chinese Name: 健脾祛濕茶 (jiàn pí qū shī chá) – direct translation here is “spleen strength remove damp” tea.  This is also quite a generic name in terms of the function of the tea rather than the...

    How to make fragrant salted egg soup base with vermicelli, tofu, and napa cabbage

    Soup Name: Fragrant salted egg soup base with vermicelli and napa cabbage (optional vegetarian-styled) Traditional Chinese Name: 鹹蛋集菜湯 (xián dàn jí cài tāng) – direct translation here is "salty egg vegetable soup". Nature:  Neutral Taste: Salty and sweet (You can read...

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    How to soothe a cough with this Chinese orange monk fruit herbal tea!

    Tea Name: Chinese orange monk fruit herbal tea Traditional Chinese Name: 止咳茶 (zhǐké chá) – direct translation here is “anti-cough” tea.  There are many teas that have earned the right to this label, so it’s just easier to use it as such instead of labeling all the...

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    Soup Name: Radish (Kombu) Seaweed Soup (vegetarian) Chinese Name: 白蘿蔔海藻湯 (bái luóbo hǎi zǎo tāng).  This isn't really a Chinese soup.  It's more a blend of using Japanese and Korean radish and kombu (seaweed) components. Nature: This is a cooling soup.  By design, the...