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Recipe: Daikon Carrot and Luo Han Guo Pork Soup Recipe type: Soup, Author:Sharon Lee, Prep time: 10 mins, Cook time: 2 hours, Total time: 2 hours 10 mins, Serves: 8 Ingredients
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2 lbs of lean pork 1 small daikon, about 1/2 lb (a.k.a turnip) 2 medium sized red carrots, about 3/4 lb 1/2 of a small Luo Han Guo, about 2.5 in diameter 2 tsp of sweet almonds (a.k.a south almonds) 1 tsp of bitter almond (a.k.a north almonds) 12 cups of water 1 of ginger root, sliced 1. Boil a medium pot of water for blanching while cutting the pork to 2 3 cubes. Blanch the meat cubes and set aside. 2. Boil 12 cups of water. In the meanwhile, peel, and slice the daikon and carrots to 1 thick slices. Rinse and cut the Luo Han Guo in half. Rinse the almonds and set aside. 3. When the water boils, put all ingredients into the pot. Boil covered on high heat for 5 minutes. 4.Simmer soup on low heat for 2 hours. Set your timer. When ready, sprinkle a pinch of salt to taste and serve.

Instructions

Notes Only use 1 tsp of the bitter almonds for this recipe as they do contain trace amounts of toxins like cyanide.

WHITE FUNGUS LUOHAN GUO DESSERT

15 g dried white fungus 4-6 dried red dates Luohan guo sweetener 1 liter water Soak white fungus till it softens, then wash clean. Break white fungus into small pieces. Remove seeds from red dates and wash. Boil all ingredients, lowering heat to simmer for 2 hours.

1. 2. 3. 4.

INDICATION:

for healthy skin and good complexion. Good for lungs, kidney and stomach.

[some people prefer the crunchy texture of white fungus and simmer for a shorter time. Others prefer to simmer till much of the white fungus has melted.]

Ingredients: 1 Luo Han Guo () 300 g Winter Melon - cut into stripes () 50 g Dried Longan () 30 g Red Dates () 30 g Dried Lotus Seeds () 30 g Lily Bulb () 2 litre Water some Rock Sugar or Honey to taste What to do!! Wash the luo han guo on running tap water and crack it a little. Raise all the ingredients to clean. Put the ingredients into a pot with the cracked luo han guo and winter melon stripes except dried longan. Add water and bring it to boil. Let it simmer in low fire for 1 hour before adding the dried longan and continue to cook for 30minutes. ***(Add rock sugar to taste at the time you add the dried longan if you want to add sugar) As the luo han guo and dried longan are sweet by itself, we can cook it without the rock sugar and just add 1 or 2 teaspoons of honey before serving. It's healthier and more nutricious. Notes: Do not cook longans for more than 30 minutes. Or else they would lose the sweetness and turn soggy.

Watercress with Chestnuts in Pork Broth

Soup Name: Watercress with Chestnuts in Pork Broth Traditional Chinese Name: (l zi x yng ci tng) Introduction: This nutritious and hearty soup is ideal for relieving coughs and heatiness. It is slightly sweet to taste and is ideal for children. Due to the mix of chestnuts and watercress, the soup is not too cool.

What Ingredients are required? 1 pound of fresh pork shank 1 tablespoon of apricot kernals 4-5 large dried dates 2-3 bunches of fresh watercress 20 fresh chestnuts 1.5 2 L of cold water 1 tsp of salt to marinate your meat (optional) How do I prepare it? 1. Pre-marinate the pork bones overnight with the salt (although this step is not necessary) 2. Start boiling your soup water 3. In another pot of boiling water, blanch the pork shank 4. Once boiled, pour out water and boil a fresh pot of water, boil the chestnuts for at least 5 minutes 5. Immediately remove the skin while the chestnuts are still hot (be careful!) 6. Add the apricot kernals, dates, chestnuts and blanched meats to your boiling soup 7. Boil for at least 2 hours 8. Add fresh watercress and boil for at least another 30 minutes or until the watercress becomes soft 9. You can continue to boil the soup for more flavour (a slow cooker is ideal for this)

Any benefits? This soup is traditionally used as a cough remedy It helps relieve heatiness The watercress is high in A , B1, B2, B3, B5, B6, B17, C, D, E and K

Any precautions? Women who are pregnant (less than 3 months into term) or menstrating should drink in moderation as it watercress is a cool food and can potentially cause contractions

Luo Han Guo and Apricot Kernals with Pork Shank Soup
19 OCTOBER 2009 4,900 VIEWS 7 COMMENTS

Soup Name: Luo Han Guo and Apricot Kernals with Pork Shank Soup Traditional Chinese Name: (luhn gu nn bi xng zh zhn tng)

Introduction: This soup is excellent for assisting in coughs and removing phelgm. It also aids in providing moisture to the body and lungs for those dry autumn and winter months. I would caution using the whole fruit (luo han guo) as it has a very distinct and sweet taste. Try using half and add more as you see fit. For me, the one fruit was too sweet and even when I asked the herbalist, she told me that one is definitely more than enough for one pot of soup. What Ingredients are required? 1 pound of fresh pork shank 1 dried luo han guo 1 tablespoon of apricot kernals 3 large dried dates 2 litres of water 1 teaspoon of salt (to marinate the pork) How do I prepare it? 1. Pre-marinate the pork overnight with the salt (although this step is not necessary) 2. Boil your soup water 3. Blanch pork shank 4. Wash and soap apricot kernals and dried dates in warm water 5. Cut luo han guo into quarters (or halves) 6. When the water boils, add all the ingredients together 7. Boil on high for thirty minutes, reduce to a simmer boil for another 1.5 hours 8. Serve! Any benefits? An excellent soup to assist with coughs and loosening of phlegm Ideal for dry autumn consumption as it helps moisten the lungs and body Any precautions? The luo han guo produces a very sweet and distinct taste that is subjective to the drinker I would suggest trying half of a fruit on your first attempt and see if you like it, definitely do not add more than 1 fruit to a soup

Recipe: Moisturizing Asian Pears Herbal Soup with Dried Figs

5.0 from 5 reviews

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This is a moisturizing soup that nourishes the lungs and relieves dry coughs and dry throat. It is a perfect drink for the cold or hot summer seasons. A vegetarian version of this soup can also be made by omitting the pork from this recipe. Use instead 1 or 2 more dried figs, and/or add honey after cooking to sweeten this soup. Ingredients

2 ya li pears* 4 dried figs 1/2 bunch of lady bell (adenophora) roots (about 1.25 oz) 0.75 oz of yu zhu 1/3 cup of dried lily bulbs 1 white fungus, soaked overnight 4 slices of Chinese yam 1 flat tbsp each of bitter and sweet almond 1.5 lb of lean pork, marinated with some salt 2 slices of ginger 10 cups of water Instructions 1. Boil a small pot of water to blanch the meat. In the meanwhile, cut the pork to 2 inch chunks. When the water boils, add the pork in. Blanch, drain, and set aside. 2. In a separate large clay pot**, boil 10 cups of water. 3. Rinse and soak all ingredients for 5 minutes except for the pears, dried figs, and Chinese yam. Cut the softened white fungus to 1/2 inch pieces. 4. When the soup water boils, add the blanched pork and all ingredients except for the pears. Cover and cook on high heat until the liquid bubbles. Reduce the heat to Low and simmer for 30 minutes. 5. Meanwhile, wash, core, and cut the pears to quarters.
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After the 30 minutes, add the pear quarters in. Cover and simmer for another 2 hours. When done, turn off the heat, season with salt (or honey if making vegetarian version) as desired. Serve hot. Notes * Ya Li Pear is the variety traditionally used with this soup. If you cannot find this pear, other types of Asian pears can be used although the sweetness and flavor may be slightly different. ** Always use clay or stoneware to cook herbs. Metal will react with some herbs.

Recipe: Water Chestnut Shiitake Bean Curd Barley Soup

Ingredients
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1/2 cup barley 7 dried shiitake mushroom 14 water chestnut 1.5 lb of lean pork, cubed to 3 chunks 4 stalks of dried bean curd sticks 5 wood ear (note, not cloud ear) 2 thin slices of ginger 12 cups of water 1/4 teaspoon of salt
1.Break off stub from the dried shiitake mushroom. Rinse and soak separately the

Instructions
barley, wood ear, shiitake mushroom and stubs. 2.Break the dried bean curd sticks to the length of your pinky finger. Let soak in cold water. 3.Blanch the pork chunks while bringing a large pot with 12 cups of water to boil. 4.Rinse and peel the water chestnuts. Cut each water chestnut across in half and set aside. 5.When the large pot boils, add the blanched pork, barley, water chestnut, ginger, shiitake mushroom and stubs. Cover and boil on high heat until the liquid bubbles. Then turn down the heat and let simmer for 1 hour and 15 minutes over low heat. Set your timer. 6.When the timer signals, add the bean curd sitcks, and wood ear to the pot. Continue to boil over low heat for another 45 minutes. Sprinkle some salt to season. Serve.

Notes
1. See the shiitake mushroom and water chestnut page in the Common Ingredients section for information on nutrition, health benefits, and buying tips.

i) Chinese white radish and carrot stir fry

10cm Chinese white radish peeled and chopped 1 carrot chopped 2 pieces of chopped ginger 2 tblsp spring onions 3 tsp olive oil 2 cups of water Stir fry Chinese radish, carrot and ginger in the oil and water for 10 minutes on low heat. After this time, add spring onions, salt and pepper to taste. Effects: Help digestion; clears bloating and fullness; helps bowel movement.

Health benefits of Chinese white radish i) Help to digest food and improve bowel movement An ancient traditional Chinese herbal book from Tang dynasty called Tang ben cao mentions white radishes taste sweet and spicy, has cooling characteristics and acts more on the digestive channels. It helps to digest food quicker and move the food down the intestines so it can help with indigestion and avoid food stagnation. Chinese white radishes are therefor suitable for the symptoms we mentioned above. If you eat white radishes more often it can help to prevent fat to accumulate around the stomach and prevent food stagnation. I suggest that you can eat white radish and ginger soup or white radish and carrot stir fry to improve your condition (please see the recipe below). ii) Helping to clear phlegm Chinese medicine considers phlegm to be stored in the lungs but is not always produced by the lung. Where is phlegm produced? a) Produced from lung disorders: These type of disorders include; common cold or flu, heat and cold in the lung and from long term smoking. b) Produced from the digestive system: Chinese medicine believes that phlegm can be produced by food stagnation. Symptoms may be: heavy white phlegm, bloating especially after eating, burping, poor appetite or craving foods, sluggish bowel movement, heavy arms and legs and overweight. Chinese medicine has a quote Phlegm is stored in the lung, but produced from the spleen. When people visit our clinic with chronic phlegm problems, we use traditional methods of diagnosis to find the causes of the issue to solve the root of the problem. I suggest that while you are undergoing treatment for this type of phlegm problem, you can eat white radish to help improve your condition.

Recipe: Chinese Yam and Goji Pumpkin Pork Soup Ingredients o 1.5 lb of fresh Chinese Yam o 1 lb of kabocha pumpkin o 1 tbsp goji berries (also called wolfberries) o 3 honey dates o 1.5 lbs of lean pork o 1 tsp of sea salt o 2 slices of ginger o 12 cups of water Instructions 1.Cut the lean pork to 2 chunks, and mix in the tsp of salt. Let sit for 15 mins. 2. Bring 12 cups of water to boil in a big soup pot. In the meanwhile, rinse and soak the honey dates and wolfberries. Peel and cut the Chinese Yam to 1/2 slices. 3.In a separate smaller pot, boil a small amount of water to blanch the pork. 4. When the big pot of water boils, add in the ginger slices, blanched pork, and honey dates. Bring the water to a boil again on high heat, then reduce the heat to a low simmer. Set the timer for 2 hours of cooking over low heat. 5. In the meanwhile, wash and cut the kabocha pumpkin in half. Scoop out the seeds with a spoon, and cut to 2 chunks with the skin on. Set aside. 6.When the timer signals, add all remaining ingredients to the boiling pot and cook on low heat for another 20 minutes once the liquid boils again. Serve. Chinese Yam Uses and Health Benefits: Chinese Yam is one of the most important and commonly used food remedy in traditional Chinese medicine for generations. The rhizome is known in Chinese herbal medicine to strengthen the lungs, and tonify the Qi, spleen, and kidney. As a food medicine, Chinese Yam is useful in treating poor appetite and diarrhea. It also treats coughs and wheezing caused by lung Qi and Yin deficiencies. Chinese Yam is neutral in nature, which allows it to tonify the Qi without causing heat or injuring theYin. As a food herb, Chinese Yam is fairly mild and gently tonifies deficiencies over time. When consumed long term, Chinese Yam strengthens the human body and increases vitality. Chinese Yam is an excellent food ingredient for those who are deficient in Yin while needing to strengthen the Qi. Preparation: To prepare fresh Chinese Yams, rinse under cool water before peeling the outer skin. Be cautious while peeling as a slippery secretion makes the rhizome difficult to grip. (I find that choosing a narrower Chinese Yam allows for a more secure grip during peeling and slicing.) To prepare dried Chinese Yams, rinse the dried slices quickly under cool water. Do not soak as this will leach away nutrients and weaken the beneficial functions of the herb. Cook dried Chinese Yams for 1.5 2 hours in soups. Fresh rhizomes on the other hand only require about 20 minutes of cook time in soups.

Recipe: Nourishing Snow Fungus Papaya Pear and Sweet Potato Soup Ingredients o 1 whole snow fungus (a.k.a white fungus) o 2 Ya Li pears (other pear varieties will not taste as good) o 2 sweet potatoes (use the orange-fleshed kind) o 5 6 oz of lotus root o 1 Hawaiian papaya, about 1 lb o 1 tbsp of sweet and bitter almonds o 8 pitted red dates o 1/2 inch of ginger root, sliced o 9 cups of water Instructions 1. Rinse all ingredients. Soak snow fungus in water for a few hours or until soft. Cut into small florets. 2. Soak red dates in water for 15 minutes. 3. In the meanwhile, peel, seed, and cut sweet potatoes, lotus root, and papaya into small pieces (about 1 x 1). Cut the Ya Li pears into small pieces with the skin on for additional fiber. 4.Put water in a pot and bring to a boil. Add all ingredients in and let the water boil up again. Cover and cook over low heat for 30 minutes. Serve. Notes 1. The snow fungus can be soaked overnight to save preparation time. See the snow fungus ingredient page in the Common Ingredients section for more preparation details, health benefits, and buying tips. This is a delicious and nourishing soup to have when the weather is dry and cold. I like to drink this soup in the autumn and late winter seasons as a tonic for the body. It is very easy to make, and needs no additional salt, sugar, or other seasonings. Hence, this delicious soup is very pure, light, and low in calories. It is also very high in fiber as all ingredients in this recipe are plant-based. The main star of this soup is the snow fungus. Although flavorless by itself, other key ingredients like papaya, sweet potato, and pear all work wonderfully together to give this soup a very palatable light natural sweet taste. Snow fungus has been used by the Chinese as both food and medicinal purposes for more than 2,000 years for various ailments. Specifically, snow fungus nourishes the Qi and removes dryness and heat from the body. It nourishes the lungs, and it is recommended for those who have a dry cough, dry skin, chapped lips, dry nose and throat. Snow fungus is also know to help improve skin complexion.

Recipe: Winter Melon Lotus Seed Barley Shrimp Soup Ingredients o 1/2 lb of lean pork o 2 lbs of winter melon* o 5 oz of raw deveined shrimp with the shell on (or about 10 medium sized ones) o 1 oz of dried lily bulb (or about 1/4 cup) o 1 oz of lotus seeds (or about 2 full tbsps) o 1/2 oz of pearl barley (or about 1.5 tbsp) o 12 cups of water o 2 slices of ginger o 1/2 tsp of salt o 1/4 tsp of white pepper powder Instructions 1. Bring a small pot of water to boil to blanch the pork. In the meanwhile, rinse the pork under cold water and cut into 2-inch cubes. When the water is ready, put the pork in for about a minute to quickly blanch it. Set the blanched meat aside and discard the water. 2. In a big pot, boil 12 cups of water. While the water cooks, rinse the winter melon and remove any seeds with a spoon. With the skin on, cut the melon to 1.5-inch chunks. Rinse the barley, lily bulb, and lotus seeds under cool water and set aside. Do not soak the lotus seeds. Sprinkle the pepper powder onto the shrimp. Mix well and let marinate. 3. When the soup water boils, put in all ingredients except for the shrimp. Cover and cook on high heat for about 5 minutes or until the water boils again. Reduce the heat to low and simmer for 2 hours. Set the timer. 4. When the timer signals, add the shrimp and cook the soup covered on medium heat for another 2 minutes or until the shrimp is cooked. Avoid over cooking the shrimp. Turn off the heat and add 1/2 tsp of salt. Stir and serve. Notes * The edible winter melon skin can be tough even after cooking. If you prefer, the skin can be removed before boiling in the soup. In Chinese medicine, the skin and flesh of the winter melon is considered a cooling food, known to release heat, detoxifying the body and ridding skin acne caused by excessive heat. Thus, this melon is very popular during the hot summer time. Lily bulb provides protein and starch. Additionally, they contain small amounts of calcium, iron, phosphorus, and vitamins B1, B2 and C. In traditional Chinese medicine, lily bulb is considered sweet and cooling in properties. The herb is also associated to the lung and heart meridians and help to relieve coughs, dry throats, clear heat, and moisten the lung. Dried lily bulb is also used as an herb to calm the spirit, promote restful sleep, and lessen irritability. Lotus seed is often used in Asian cuisine for soups, congee, desserts, or pastries. In Asian pastry making, the seed is often grounded into a paste before being filled inside a moon cake or other pastry goods. Lotus seed is also used extensively in traditional Chinese medicine since they are known to be nutritious, restorative to ones health, and expells heat () while being neutral in nature. Additionally, the seed is said to calm nerves, relieve thirst (from heatiness), and strengthen the spleen and stomach.

Recipe: Homemade V8 Soup with Beets

Ingredients o 1 fist-sized red beet root o 1 medium-sized potato o 1 cup of corn kernels o 3 small stalks of celery (about 2/3 cups chopped) o 1/3 of a small red cabbage (about 6 oz or 2 cups chopped) o 1/2 small onion o 1/2 small green bell pepper, seeds removed o 4 tomatoes o 8 cups of water o 1 tbsp olive oil o 1 tsp ketchup (optional) Instructions 1. Wash all ingredients. Leaving the skin on, cut the beet root to 1/8 thin slices or strips. Peel and cut the potato to 1/4 thin pieces. Cut the celery, cabbage, onion, green bell pepper, and tomatoes to small strips. 2.Bring 8 cups of water to boil in a tall skinny pot (a short pasta pot works well), so that all vegetables can be covered in water later. Add all 8 vegetables to the pot. Cover and bring the pot of water back to a boil over high heat. 3. When boiling, cook over medium heat for 20 25 minutes. Set the timer. 4. When ready, drizzle 1 tbsp of olive oil to the soup and stir. Add the optional ketchup as desired for additional flavor. Notes

Beet Root Uses and Health Benefits:

Two well-studied photonutrients from beets (betanin and vulgaxanthin) have been shown to provide antioxidant, anti-inflammatory, and detoxification support. Recent lab studies showed betanin from beets lessened tumor cell growth by inhibiting pro-inflammatory enzymes. Betalin pigments in beets have been shown to support detoxification processes by enabling cells to hook toxins up, neutralize them, and make them water-soluble for excretion through urine. Consumption of beet root can cause pink urine (also called Beeturia) in 10 15% of the population. This occurs when the beets red pigment passes through the body undigested in the stomach or colon. It is said that Beeturia is more common among those with iron deficiency or problems absorbing iron. Avoid over-cooking beets as the beneficial betalains dissipates with cooking time. Beet greens are edible although they have a good amount of oxalic acid that can crystalize into oxalate stones in the urinary tract when high in concentration.

Recipe: Cilantro Tofu and Preserved Egg Soup

Ingredients
12 cups of water 1.5 lbs of pork meat, marinaded with only salt for an hour and cubed to small pieces o 1 bunch of cilantro, washed o 1 lb of soft tofu, cubed o 1 preserved egg, halved then cut into quarter slices o 1 of ginger, sliced o 3 dried oysters (optional for additional flavor)
o o

Instructions
1.Boil the water in a large pot. Add ginger, marinaded pork cubes, and dried oysters. 2.Bring the pot back to a boil, then turn the heat low. Set the timer for 1 hour of boiling. 3.Add the preserved egg slices. Boil on low heat for 25 minutes. 4.Add the cilantro and boil on high heat until the soup bubbles. Lower the heat and boil for another 15 minutes. 5.Add the soft tofu and boil the soup for 5 more minutes, or until the soup is bubbling again. Turn off heat. Serve.
This soup is known to release excess heat in Chinese medicine terms. Cilantro, preserved eggs, and dried oysters are foods known to have a cooling nature. Cilantro is also known to have detoxifying effects. Hence, this soup is excellent for those who are heaty. Some physical signs of excess heat in the body include: sore throat, nosebleeds, constipation, mucus and phlegm that are thick, yellow, or green. (Yeah, disgusting! So relieve yourself with this Cilantro Tofu and Preserved Egg Soup.)

Recipe: Revitalizing Dong Quai and Red Date Tea

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This is a revitalizing tea that you can make at home in 3 really simple steps. This tea is especially good for women with menstruation discomfort, or who are looking to re-energize after the monthly cycle. Ingredients 3 slices of dong quai (also called radix angelica sinensis) 8 pitted dried red dates 1 flat tbsp of goji berries (also called wolfberry) 2 bowls of water Instructions 1.Rinse each ingredient briefly under cool water and put them in a clay pot with two cups of water.* **
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2. Cover and boil over medium heat for 10 minutes or until the water boils. 3. Reduce the heat to Low and simmer for 20 minutes, or until the tea reduces to about a cup. Serve. Notes * Always use clay or stoneware to cook herbs. Metal will react with some herbs. ** Dong quai slices should be rinsed very briefly to preserve the nutrients and flavor. Do not use dong quai if you are pregnant.
The timing of having the Dong Quai herbal soup is very important ===> it must be consumed on the day that the menses has completely stop flowing. Preferably just before bedtime. Because Dong Quai is a heaty herb, the effects of its heatiness will not be felt because when we are menstruating, we are in the heaty immunitymode. Just like during the confinement month for new mothers (within one month after childbirth in the Chinese culture), they can consume lots of heaty foods containing ginger, wine, sesame oil, etc, daily for one month without getting sore throats, headaches, gum pains, which are the signs of heatiness.

Recipe: Double Steamed Asian Pear Almond Dessert Soup

Ingredients
2 Ya Li Asian pears 2 tsp south almonds 1 tsp north almonds 1 small snow fungus, soaked overnight 2 slices of ginger 1 rock sugar, slightly larger then the size of a golf ball but smaller than a tennis ball o 4 cups of water
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Instructions
1.Wash, core, and quarter each ya li Asian pear lengthwise. Cut each quarter slice

in half again. Line pear slices on the bottom of a porcelain double steamer.

2.Cut the soaked snow fungus to small pieces. If the center is hard, dice it to small

pieces so they can cook and soften during the cooking process. Spread them over the pears in the double steamer.

3.Wash, drain, and sprinkle the bitter and sweet almonds over the snow fungus in the double steamer. Add the ginger slices and rock sugar on top.

4.Add 4 cups of water into the double steamer and cover with the double steamer

lid.

5.Optional: Seal the top of the double steamer with a plastic food wrap (e.g. saran wrap). This is to prevent steaming water from splattering in later on. 6.Place a metal steam rack or a pair of chopsticks at the bottom of a large stainless steel pot. The pot must be big enough to fit the porcelain double steamer inside. Place the double steamer inside the stainless steel pot. Add enough water so that it comes up to about 50 60% of the height of the double steamer.

7.Place the stainless steel pot over high heat until the steaming water boils.

Reduce the heat to Low and simmer for 2 hours. When done, remove the plastic food wrap and serve.

American Ginseng Heat Reducing Soup

Soup Name: American Ginseng Heat Reducing Soup Traditional Chinese Name: (Q cn hi d y l q jing hu tng) Introduction: This soup is great for reducing internal heat where you may have sore throat, canker/cold sores, sore muscles (from the fire in your bones) and overall heatiness in your body. Its not actually particular to any season, but more to a condition of the body caused by illness or circumstances. It is healing for the throat, lungs and respiratory system and eliminates unwanted heat. What ingredients are required? 1 chicken (whole), skinned and quartered 2 g of dried American ginseng, sliced 10 g of dried lady bell root 15 g of lucid asparagus root 2 g of mulberry root 15 g of malt 80 g of pearl barley 5 honey dates 30 g dried mussels 1 large piece of dried tangerine peel 20 g of solomans seal 2 L of water

How do I prepare it? 1. Rinse and soak for 10 minutes all the herbs (everything except the Chicken) 2. Boil your soup water 3. Prepare chicken and in a separate pot of boiling water, blanch your chicken for 5 minutes 4. Rinse again the herbs in cool water 5. When soup water boils, add all the ingredients together 6. Boil on high heat for 30 minutes and reduce to a medium boil for another 1.5 hours 7. Serve and enjoy! Any benefits? Helps reduce heatiness and internal fire from the body Excellent for the respiratory system Helps nourish the lungs, assist with cough and soothe the throat (especially sore throats) Any precautions? It is a slightly cooling soup, so take with precaution when in your first trimester of pregnancy Be sure to purchase herbs from a reputable source

TOFU SEAWEED CARROT VEGETABLE SOUP

According to Buddhist tradition, vegetables are eaten at the start of the lunar year to purify the body and bring good luck. This recipe for Tofu Soup comes from Chef Theresa Lin, known for her food design on the hit film "Eat Drink Man Woman." Ingredients: 1 pkg (14oz) House Premium or Organic Tofu, Medium or Soft 1 medium turnip 1 large carrot 1/4 of whole pumpkin 100g dried seaweed soaked 1 cup broccoli florets 2 Tbsp vegetable oil 4 cups water 1 tsp salt 2 Tbsp House Oden no Moto 1/4 tsp pepper House Shichimi Pepper (optional)

Preparation: Directions: 1. Cut Tofu into 1-inch cubes. 2. Use a melon baller to scoop turnip, carrot, pumpkin into small balls. 3. Squeeze soaked seaweed and remove excess moisture. Cut into bite-sizes. 4. Cut broccoli into small pieces. 5. Heat 2 Tbsp oil in a pot and fry Tofu until golden brown. Transfer to a casserole (Tofu can be also fried in a casserole pan if desired). 6. Add turnip, carrot, pumpkin, seaweed, broccoli, and water. Bring to a boil. 7. Cook over medium heat about 15 minutes until vegetables are tender. 8. Season with salt, Oden no Moto, and pepper. Serve hot. * House Shichimi Pepper can be sprinkled for hot & spicy flavor. Tofu and Winter Vegetable Soup recipe by Chef Theresa Lin. Printed with permission of Nicole Kruse, Dentsu Communications

Chinese Winter Melon Soup, also called Dong Gua Tang, is a light tasting
and mildly sweet soup that Chinese families like to cook. After brewing the soup for 2 to 3 hours, the winter melon meat will be so soft that they simply melt in your mouth. You will want to have more of them as they are so easy to eat. Although the Chinese soup takes time to cook, it is very easy to make. See the easy cooking recipe below. Cooking Ingredients (serve 3 - 4): 1 kg winter melon 350g pork ribs 6 red dates, seeded 3 dried scallop 10 cups water (2 litres) 1 tablespoon wolfberries Salt to taste Cooking Instruction: Peel, seed and cut the winter melon into chunks. Rinse red dates and dried scallops. Rinse pork ribs and blanch them in a pot of boiling water for a few minutes. Remove and rinse with clean tap water. Add all the above ingredients (except for wolfberries and salt) to a pot with 10 cups of water. Bring to boil then simmer on low heat for 2 to 3 hours. Add wolfberries into the pot during the last 30 minutes. Add salt to taste just before serving. Serve hot.

Lotus root soup (called "Lian Ou Tang" in mandarin) has many benefits like
strengthening the bodies, dispelling heat and enhancing the appetite. My Mother-in-law cooks this soup regularly due to the hot climate of Singapore. I'll make my son drink it if he feels heaty. We like the delicious soup with ingredients which have been softened through long hours of brewing. It is really very heartwarming. Although the cooking time is long, the preparation procedure is pretty simple. You can add other ingredients to this recipe, e.g. dried cuttlefish or dried oysters, for a stronger flavour. Cooking Ingredients (serve 4): 650g Lotus root 300g Pork ribs 1 cup of Peanuts (with or without skin) 8 Dried red dates (seeded) 3 Dried Scallop 12 cups of Water Salt or light soy sauce to taste Cooking Procedure: Scrub the lotus root clean of mud. Peel the skin and slice them into 1cm thickness. Rinse the peanuts, dried red dates and dried scallops. Add all these ingredients into a big pot with about 12 cups of water. Bring to boil. Rinse the pork rib pieces and blanch them in a pot of boiling water to remove the smell. Drain and add them to the main pot when the water is hot and bring to boil again. Lower heat and simmer for 3 hours or more. The longer the soup is brewed, the better the taste. Add salt or light soy sauce to taste just before serving. Serve hot as the soup tastes better when it is hot.

Tian Qi Chicken Soup - Chinese Herbal Recipes

Tian Qi Chicken Soup - Chinese Herbal Recipes. Pseudo ginseng ( tian qi ) is an effective cleanser of the blood and helps to improve blood circulation. It is said to have significant healing effects, eliminating pain and eases bruises and swelling. Adults take this soup for improvement of skin texture, refreshment of the mind and energizing the body. As pseudo ginseng ( tian qi ) also promotes growth, this soup is typically served to adolescents for growth.

Tian Qi Chicken Soup Ingredient - Chinese Herbal Recipes:

2 litres (10 cups) water 40 gm pseudo ginseng ( tian qi ), rinsed 1 fresh chicken, cleaned, skinned and halved, then scalded with boiling 3 slices fresh ginger root 1 teaspoon salt, or to taste water

* red dates, Pao Shen , wolfberries , 1 tbsp DOM

Tian Qi Chicken Soup Method - Chinese Herbal Recipes:

Bring the water to a boil in a stockpot. Add all the ingredients, except the salt, and cook over high heat for 20 minutes. Reduce the heat to low and simmer uncovered for 2 hours. Season with the salt and remove from the heat. Serve hot in individual serving bowls.

Lily bulb and apricot congee Prepare fresh lily bulb (50g), apricot (10g) and rice (50g), bring to a boil with 1500ml of water, and simmer for 50 minutes. Add rock sugar to taste, and serve in the morning or evening. This congee is suitable for insomniacs who have a dry cough.

Lily bulb congee Prepare lily bulb (dried 30g or fresh 60g), red dates (10 pieces) and rice (60g), bring to a boil with 2000ml of water, and simmer for 50 minutes so that it turns into a thick soup. Add rock sugar to taste, and serve hot in the morning and evening. In TCM, lily bulb is the usual ingredient for promoting sleep, relieving hot flashes, arresting dry cough and enhancing mental functioning. This congee is suitable for insomnia, menopause, recovery from febrile diseases and coughs.

Preserved duck egg and mussel congee Clean and peel a preserved duck egg, cut into several pieces; wash dried mussel (40g) thoroughly; and prepare rice (100g). Boil 2000ml of water in a pot, add the ingredients and simmer for 50 minutes. Add salt, ginger juice and pepper to taste, serve in the morning or evening. This congee nourishes yin, promotes blood production and clears body heat, which helps relieve insomnia, irritability, swollen gums and sore throats.

Those who are hoarse from a sore, dry throat can take this thirst quencher. It lubricates the throat and lungs as well as helps you to dissolve phlegm and relieve cough. Refresh yourself with fresh pear juice if your sputum is yellowish - green or has a dry cough. You can add water chestnut and sugarcane juice or honey for an even tastier blend. Diabetics who are concerned about sugar intake can make a soup with pear with turnip and lean pork. If you are suffering from night coughing and clear sputum, then cooked pear is more suitable for you. Try stewing, steaming or double-boiling the pear with other ingredients such as white fungus, Licorice [gan cao] or Sichuan fritillary bulb. Here is a soup recipe to relieve coughing: SOUP FOR COUGHS Ingredients:

Peeled and cored pears 50g Lean pork 100g Dried mandarin orange peel 1 piece 1 jujube 3 dried red dates [remove pits] 3 ginger slices

Preparation: Double-boil all ingredients in 250ml water for two hours. Turn down heat when water start to boil. [If you do not have a double-boiler, you can put all ingredients in a covered porcelain bowl or container. Put the bowl in another bigger pot with water and boil]

According to the cook book, the combination of ingredients in this recipe is meant for improving memory. The herbalist who wrote this book suggested to serve this congee twice a month. CONGEE WITH WALNUTS, LILY BULB AND BLACK SESAME SEEDS(2 servings) 1 C uncooked jasmine rice 1 oz (28 g )shelled walnuts 1/2 oz (15 g) dried lily bulb (no need to soak with water) 0.7 oz (20 g) black sesame seeds 10 C of water Salt to season COOKING METHOD: 1. Fill a big pot with 10 cups of water. Put in all the ingredients into the pot and boil over low heat for 1 1/2 hour until the rice turns mushy and smooth 2. Ready to serve

Ingredients 40g dried white lotus seeds 20g dried brown lotus seeds 20g dried lily bulb petals, optional 6-7 cups of water 30g rock sugar or slab sugar, or to taste

Method Screen out any discolored seeds. Separately soak the white for about an hour and brown for about 10 minutes. If using dried lily bulb petals, soak for about half an hour, or till slightly softened (soaking time vary according to thickness of petals). Discard water and briefly wash the dried seeds and petals. Remove germs inside the seeds, if any. You may want to split the lotus seeds for easy removal should they come in whole. (The germ taste somewhat bitter, but some like to retain it for another healing purpose reducing heaty feelings in body.)

In a pot, add water and dried lotus seeds. Bring them to a boil. Over medium-high heat, keep boiling for 10 minutes (may leave the cover ajar to avoid over spilling). Then switch to low heat and boil for another 40 minutes. Add lily bulb petals and sugar, switch to high heat and boil till sugar is dissolved, about 5 to 10 minutes. If you want the lily bulb petals sort of melted in the soup, either soak or cook it a bit longer. Serve hot with the seeds and flower petals (some prefer to strain the soup, but the solid ingredients are nutritious to eat). Enjoy! Happy Mid-Autumn Festival Everyone! The full moon is coming soon on September 12 this year! For another healthy and seasonal eat, give baby taro a try.

White and brown lotus seeds Any doubt on why there are two types of lotus seeds? Wikipedia has given a good account of them, The brown peel is harvested when the seed head of the lotus is ripe or nearly ripe and the white is harvested when the seed head is still fully green, but with almost fully developed seeds. White lotus seeds are deshelled and de-membraned. The bitter tasting germ of the seed is also removed at the time of harvest using a hollow needle, though some may still remain in the seed due to production oversight. Brown peel lotus seeds are brown because the ripened seed has adhered to its membrane. These seeds are usually cracked in half in order to remove the germ since the seeds are hard enough to make the germs removal by needle difficult.

Dried Beancurd and Ginkgo Nuts Dessert ( )

Ginkgo Nuts are very popular ingredients for Chinese cooking, whether it be added into congee or dessert. Heres a traditional Chinese dessert, Dried Beancurd and Ginkgo Nuts Dessert, requested by my reader to translate it from my Chinese food blog for her. This dessert is very easy to make, very popular in Chinese home cooking. The outer hard shells of ginkgo nuts that I bought from an Asian grocery were already removed, which were packed in a plastic bag placed in a fridge. The cooking time of the dried beancurd depends on how you like it. Some people like it cooked until completely dissolved, that looks like soy milk, others like them reserving some bits and pieces. This dessert can be served hot or cold, suitable for all seasons.

Dried Beancurd and Ginkgo Nuts Dessert (Printable recipe) Serves 3 Ingredients:

20 to 25 ginkgo nuts, shells removed, available at Asian stores 1 to 2 pieces dried beancurd sheets, available at Asian stores 50 gm barley, or to preference

3 eggs, optional 1500 ml boiling water rock sugar, to taste

Method: 1. Rinse the barley and the ginkgo nuts. Soak barley in water for about 30 minutes. Rinse dried beancurd. In a separate bowl, soak dried beancurd until softened. 2. Put the barley and the ginkgo nuts into boiling water. Cook over medium heat, covered, about 30 minutes, or until all ingredients are softened. 3. Add the softened beancurd. Continue to cook until it breaks into pieces, or cook until it turns into soy-milk-like mixture. (Note: After adding beancurd, it easily spills over the stove. Be careful.) The cooking time depends on how you like it. Add rock sugar and cook until completely dissolves. Taste by yourself. When the dessert is almost done, you can add eggs and cook to your preferred texture. I just broke the eggs and added into the dessert, immediately turned off the heat. Let the heat in the pot continue to cook, about 5 minutes, then I got soft-boiled eggs in the dessert. Really enjoyed!

Read more: http://en.christinesrecipes.com/2010/06/dried-beancurd-and-ginkgo-nutsdessert.html#ixzz1kl8T3XBI

Huai Shan & Lily Bulbs Congee

Recently I have shared with you "Steam Chicken Fillet With Huai Shan" using fresh Huai Shan and "Double-boiled Fresh Lily Bulbs Soup" with Fresh Lily Bulbs respectively. Accordingly to Chinese Physicians, these two ingredients are very nutritious and benefits the Lungs and and strengthens the Spleen.

Huai Shan is used to strengths the Spleen and Stomach and it is a very good Chinese herbal medicine to strengthen the body. So this congee is a good choice to remove Dampness in the body and flu in summer which is great for kids. Adding lean pork and lily bulb brings out the extra sweetness and flavour of this congee which is a very healthy meal for the kids or elderly. Ingredients: 100g Fresh 1/2 100g Lean 2 Fresh 1 Huai Cup Pork, Lily Litre (serves Shan( cut Bulbs( Of into Of thin 2) ) Rice slices ) Water

Method: 1. Rinse and use a vegetable peeler to peel off the outer skin of the Fresh Huai Shan, rinse and cut into big chunks. 2. Rinse, clean and remove the petals from the bulbs, soak in water for a few seconds to remove dirt. 3. Rinse the rice for about 3 to 4 times, then soak with some water while preparing the soup base. 4. Bring 1 litre of water to boil in a medium pot, add in fresh huai shan and lily bulbs simmer over low heat for about 15 minutes, add in the drained rice. 5. When the mixture comes to boil again, add in the lean pork and cook the congee over medium low heat for about 15 minutes or till done to your liking, remember to stir on and off. 6. When done, cover and let it stand for 5 minutes before serving.

This congee helps to strengthens the Spleen and Stomach and as well helps regulating the body system. If your prefer, you can also add some fresh lily petals on the congee before serving to bring out that extra lovely fragrance and extra crunchiness.