This cooling soup is really sweet and delicious! With a combination of dried and fresh bok choy, it’s a basic soup with minimal ingredients. You can adjust the “coolness” of the soup by adding more or less ginger, but it’s great to help fight off fever, a heaty body, an inflamed tongue, a mouth full of cold sores or canker sores. Really, no salt needed – just be sure to rinse and wash the dried bok choy super well, or you’ll have lots of added protein (the little flies that always seem to be embedded during the curing process!).

Ingredients

• 500 g of fresh pork shank

• 100 g of fresh bok choy

• 50 g of dried bok choy

• 6 large dried dates

• 3 slices of fresh ginger

• 20 g of apricot kernals

• 3 L of water

Cooking Instructions

1. Blanch the pork shank in a pot of boiling water for 5 minutes. Drain and set aside.
2. Soak the dried bok choy in warm water for 15 minutes
3. Rinse the dried bok choy in running water 2-3 times (to remove the dried bugs that get embedded during the curing process)
4. Boil you soup water
5. When the water boils, add all the ingredients together
6. Boil on high for about 30 minutes and set to medium boil (covered) for another hour
7. Serve and enjoy!