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.

For those interested in the tea cup with infuser and lid, you can find it here through this link.

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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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    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.

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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!! 

       

      And this is the vegetarian version of the dashi, except definitely a Japanese inpired version using only the white radish, dried seaweed (or kombu) and shiitake mushrooms.  I’ve also added white onions and green onions to create that delicious umami flavour of this clean soup!

      I ended up using this as a soup base for rice cakes and my favourite toppings for dinner for the whole family!  Delicious!

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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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        Tea Name: Warm healing apple and ginger Chinese herbal tea (post cold exposure) Traditional Chinese Name: 保暖蘋果蕃茶 (bǎo nuǎn píng gān guǒ chá). The direct translation of this is "keep warm apple ginger tea". There are many variations of a "keep warm" tea with the...

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        Soup Name: Spring Lotus Root and Sweet Corn with Carrots Chinese Herbal Soup Traditional Chinese Name: 蓮藕豬骨湯 (lián’ǒu zhū gǔ tāng). The direct translation is "Lotus Root Pork Bones Soup".  This is also a very generic name for this type of soup and you can add carrots...

        How to Make a Warming Healing Mandarin Chinese Herbal Tea

        Tea Name: Warming Healing Mandarin Chinese Herbal Tea Traditional Chinese Name: 保暖茶 (bǎo nuǎn chá) – direct translation here is “keep warm tea”. This is a very generic name for teas that keep you warm. Nature:  Warming Taste: Sweet and slightly bitter (You can read...

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        Tea Name: Warm healing apple and ginger Chinese herbal tea (post cold exposure) Traditional Chinese Name: 保暖蘋果蕃茶 (bǎo nuǎn píng gān guǒ chá). The direct translation of this is "keep warm apple ginger tea". There are many variations of a "keep warm" tea with the...

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        How to make an Apple Cinnamon Chinese Herbal tea for Eliminating Damp-Wind and Damp-Heat

        Tea Name: Apple Cinnamon Chinese Herbal Tea for Eliminating Damp-Wind and Damp-Heat Traditional Chinese Name: 蘋果祛濕茶 (píng guǒ qū shī chá) – direct translation here is “apple remove damp” tea. There are many damp removal Chinese herbal teas and this one blends flavours...

        GIVE YOUR LOVE OF SOUP.

        FOLLOW US AND SHARE.

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        ABC Chinese Soup (with a Fancy Lobster Soup Base)

        ABC Chinese Soup (with a Fancy Lobster Soup Base)

        ABC Chinese Soup (with a Fancy Lobster Soup Base)

        Soup Name:

        ABC Chinese Soup (using a Lobster Base Soup)

        Traditional Chinese Name:

        ABC湯 (ABC tāng).  The easiest name in the Cantonese repertoire for ABC vegetable soup is 雜菜湯 (zá cài tāng), which literally translates to mixed vegetable soup.

        This soup is warming in nature and sweet to taste.

        To start, you can check out this video here where we explore this concept of “ABC” soup.  There are as many iterations of this soup that you can permutate the number of vegetables you can find!  

        What makes this soup so special is I used the leftover water when I boiled 2 whole lobsters for another meal.  Lobsters were on sale at the supermarket, thought it would be amazing to eat fresh lobster in the evening, so also decided to not waste the delicious seafood goodness and made a soup for dinner as well.

        ABC soup is a traditional favourite in Chinese households and most recipes are hand down from generation to generation with their own variations! 

         

        What’s involved?

        Prep time: 30 mins

        Cook time: 2 hours

        Total time: 2 hours 30 mins

        Serves: 6 bowls of soup

        Ingredients

        Cooking Instructions

        1. In your soup pot, add in 4L of water and bring to a boil.  Once that is boiling nicely, gently drop in the lobsters ensuring to cover and cook them quickly.   Boil until the lobster is fully cooked, which is around 7-10 minutes for the first pound, and 2-3 minutes for each additional pound.  I was using ~2 pound lobsters, so that’s around 12 minutes.
        2. Remove lobster from water and set the lobster aside.  Preserve this water for the soup base.  Turn this heat to a medium boil as we’ll begin to prepare the soup.
        3. In a shallow pan on medium heat, add in the chicken thighs and brown all the edges until crispy and brown.  The chicken doesn’t need to be fully cooked (as the soup will do it), but you want enough browning for flavour.  You don’t need to add oil to the pan as the chicken thighs will render out its own oil.  
        4. Once chicken is browned and crispy on all sides, remove from pan and add to your lobster water soup.  Keep this on a medium boil for now.
        5. Prepare all your vegetables into similarly sized pieces.  
        6. Add all the ingredients into your soup.  This includes the vegetables and dried Chinese herbs.
        7. Boil on medium high for 30 minutes.
        8. Reduce to a low boil for another 2.5 hours.
        9. Serve and enjoy!  No salt needed!

        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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        Ginger, Red Roses, and Red Dates Tea with Honey

        Ginger, Red Roses, and Red Dates Tea with Honey

        Ginger, Red Roses, and Red Dates Tea with Honey

        Tea Name:

        Ginger, Red Roses, and Red Dates Tea with Honey

        Traditional Chinese Name:

        玫瑰姜茶 (méiguī jiāng chá)

        This tea is sweet to taste and warming in nature and dispel wind and cold.

        Visit us on YouTube for more tea and soup videos.
        This is currently my go-to-tea post cold run or ride or any moments where I feel I’ve taken in too much cold-wind into my lungs.  This tea is designed to warm the body (and lungs) and dispel dampness.  This is what happens when you have too much yin.  I know this is happening because my run begins to dribble, my hands and feet become cold, and my complexion pales!  All signs of excess yin!
        What’s involved?
        Prep time: 5 mins

        Cook time: 5 mins

        Total time: 10 mins

        Serves: 2 cups of tea

        Ingredients
        Cooking Instructions
        1. Use sliced ginger to allow the flavours to really come out
        2. There are 2 ways you can make this:  Steeped or boiled
        3. If boiling, use a safe pot, add all the ingredients except the honey
        4. Boil on medium high for 2 minutes (or until bubbling) and reduce to a low simmer for another 3 minutes
        5. Set aside and let it cook for 2-3 minutes
        6. Add desired amount of honey, although try it first as the roses and dates are already naturally sweet!
        7. Serve and enjoy!
        Benefits
        • This tea is warming and helps relieve dampness and wind-cold in the body (excess yin)
        • I love how simple and readily accessible these ingredients are
        • Ginger is the key ingredient here to drive out wind and cold, while the other ingredients are also additionally warming
        • You can make this as a steeped tea or boiled 

        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!

         

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        GIVE YOUR LOVE OF SOUP.

        FOLLOW US AND SHARE.