Chinese Nourishing Soup Recipes
Below is the list of Soup Recipes that are easy to prepare and can be taken all year round. Chinese believe that nourishing soups are an easy way to care for our bodies from the inside-out.
The soup bases are usually prepacked and sold in Chinese grocery, not like the Chinese herbal tea which has to be prescribed by a knowledgeable Chinese herbalist. Soup recipes and the cooking directions are often included in the package.
Cortex Eucommiae with Root of Bidentate Achyranthes:
Cortex eucommiae, Root of bidentate achyranthes, Jing gou ji, Foxnut, Radix morinade officinalis
This soup has the functions of nourishing yin, loosening bowels, certain efficiency on body deficiency, excessive working, yin essence deficiency, loss of body fluid, dry mouth, dry throat, lip and tongue dryness, bowels blockage, and restlessness.
Clean the soup base with clean water, put them with two slices of ginger, a chicken or lean pork, and about 15-20 bowls of water into a pot. Boil at high until boiled and low heat for about 2 to 3 hours. Add salt as seasoning, and it is ready to be served (for 4-5 servings).
Cortex Eucommiae with Root of Bidentate Achyranthes Soup Base
Agrocybe Cylindracea Maire with Sea Coconut:
Agrocybe cylindracea maire, Sea coconut, American ginseng, Long huang apricot seed, Chinese yam, Honey jujube, Dried tangerine peel
This soup has the functions of nourishing yin, promoting the production of the body fluid, moistening, nourishing, preserving beauty, regulating the function of body, invigorating the body, insufficient sleep, too much smoking and drinking of wine, excessive working, yin essence deficiency, loss of body fluid, dry mouth, dry throat, lip and tongue dryness, cough caused by dryness, phlegm caused by dryness or phlegm with streaks, dry skin, and restlessness, and insomnia.
Clean the soup base with clean water, put them with lean pork, and about 15-20 bowls of water into a pot. Boil at high until boiled and low heat for about 2 to 3 hours. Add salt as seasoning, and it is ready to be served (for 4-5 servings).
Agrocybe Cylindracea Maire with Sea Coconut Soup Base
Ching Po Leung:
Dried lily bulb, Pearl barley, Lotus seeds, Dioscorea, Dried longan, Foxnuts, Polygonatum
These traditional power house Chinese soup recipes can be drunk as a salty soup or sweet soup or even served cold as a drink. Ching Po Leung is said to improve the overall health and aids in digestion. It is a soup that is mild and general tonic, meant to be good for everyone.
To make salty soup
Add herb mix and 3/4 lb of lean pork to 8 cups (2 litre) of boiling water. Bring contents to a boil again. Reduce heat and simmer for 2-3 hours. Season with salt to taste and it is ready to be served (for 2 servings).
To make sweet soup
Add herb mix to 6 cups (1.5 litre) of boiling water. Bring contents to a boil again. Reduce heat and simmer for 1.5 - 2 hours. Add sugar to taste and it is ready to be served (for 4 - 5 servings).
Soup For Dispelling Phlegm:
Dried tangerine peel, Ban Xian, Fu Lin, Chuan Bei Mu, lily buld, ginger, fresh fish, lean pork
Help remove dampness in the body, dislodge congested phlegm and soothe flow of "qi" It treats various illness caused by phlegm, phlegm cough, nauseous vomiting and digestive problems due to eating raw or cold food.
Remove fish scales. Wash and pat dry. Pan-fry fish briefly. Dish up and set aside. Bring water to boil. Put in all ingredients and cook for 39 min over high heat. Reduce to low heat and simmer for 2 1/2 hr. Add salt as seasoning, and is ready to be served.
Fish Maw and Sea Cucumber Soup:
Fish maw, soaked and expanded sea cucumber, Chinese wolfberries, seedless red dates, lean pork, ginger, spring onion
Nourishes spleen and kidney, strengthens "yin" and activates blood. It treats the side effects of radiotherapy or chemotherapy such as body weakness that prevents easy assimilation of tonics, deficiency of "qi" and weight loss, easily get irritated and insomnia, dry mouth and throat discomfort.
Wash fish maw and sea cucumber. Scaled briefly in boiling water with ginger and spring onion. Dish up. Rinse with water and set aside. Bring water to boil. Put in all ingredients. Cook over high heat for 30 min. Reduce to low heat and simmer for 3 hours. Add salt as seasoning, and is ready to be served.
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