Herbal Pork Soup with Longans (and Ginger)
Soup Name:
Herbal Pork Soup with Longans (and Ginger)
Traditional Chinese Name:
清豬骨湯 (qīng zhū gǔ tāng)
A mildly sweet soup containing mainly Chinese herbs and dried additives, it’s an easy make and great for cold days or someone who needs to replenish their heat and warmth. It comes highly recommended as a basis for confinement and you can double-boil it with Chicken as well for added warming and healing properties.
It’s not an overly powerful soup and is appropriate for the whole family (use a more dilute concentration if children are drinking it).
What’s involved?
Prep time: 15 mins
Cook time: 2 hours
Total time: 2 hours 15 mins
Serves: 2 bowls (confinement size)
Ingredients
- 500 g of pork shank (or pork marrows and bones for confinement)
- 10 g of dried Astragalus Root
- 15 g of dried Codonopsis Pilosula Root
- 20 g of dried Chinese Yam
- 20 g of dried longans
- 10 g of dried wolfberries
- slices of ginger (optional)
- 6 cups of water
Cooking Instructions
- Start boiling your soup water
- Boil pork for 5 minutes in a separate pot of water to blanch it
- Drain pork and set aside
- When your soup water boils, all add the ingredients together
- Boil with a cover on medium heat for 1.5 hours
- Serve and enjoy!
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!
You’ll see me using this star wand salt shaker for salting my blanching water. This thing is so much fun to use and I really feel like I’m making magic every time!
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!
This silicon soup scooper is amazing! It actually molds to the shape of pot, ensuring I scoop everything out (especially stews and congee). Dishwasher safe!!
Hi,
I plan to make this soup with the silkie black chicken. Is it okay for pregnant woman to eat and drink?
Can you update the Chinese name of this soup. It doesn’t translate correctly to the English.
Thanks for posting – my husband made this soup for me for confinement!
Thanks, Priscilla! Updated!
Hi,
I do not have a weighing machine. Can you roughly tell me using 500g pork, 4 person, how many pcs of dangsheng, Beiqi, Chinese Yam, Longans? 6 cups water is how many litres?
Sorry am new to cooking soup.
Many thanks
Dear Rebecca, consider using: 3-4 pieces of large dried Chinese Yam, 10 dried longans, 20 dried wolfberries, 3-4 pieces of each root. Hope that helps! You’ll definitely get the hang of out it as you cook more! Congrats on your new journey! Lisa
Hi Lady Tong,
Enjoy reading your website, new to cooking soup. How many litres are equivalent to 6 cups? Thanks
Hello! Oh gosh, so sorry for the late late late reply! Just getting to going through some of the missed ones! So I usually use 2L of water for a family of 4. We each get about 2 bowls each! Hope this helps! Lisa