Occasionally, boiling soup with some common herbs like
dang qui [Chinese Angelica Root]
dang shen [radix codonopsis]
huang qi [radix astragali]
yu zhu [rhizoma polygonati odorati]
and guo qi [wolfberry]
is not a difficult task at all yet beneficial to our body.
This soup doesn't taste bitter cos' of Chinese herbs but it has the fragrant aroma of it. It's a tasty soup good to serve with rice or even mee suah [flour vermicelli]. A comfort food for weekend meals.
Recipe Source - Yum Yum Magazine No. 72 with modifications
Ingredients
[serves 2-3 as soup, 1-2 as noodle soup]
2-3 slices dang qui [Chinese Angelica Root]
15 gm dang shen [radix codonopsis]
15 gm huang qi [radix astragali]
20 gm yu zhu [rhizoma polygonati odorati]
15 gm guo qi [wolfberry]
2 dried figs
2 dried mushrooms - soaked to soften and sliced
700 ml water
300 gm meaty pork ribs - blanched in boiling water, drain and rinse
salt to taste
- Put all ingredients in a soup pot [except guo qi], bring to boil.
- Lower heat to simmer for 40-45 minutes or until soup is fragrant and pork ribs are tender.
- Add in salt and wolfberry towards the last 5 minutes of boiling.
- Dish out to serve hot with rice.
- If serving with mee suah. Blanched mee suah in boiling water until cooked. Add to soup and garnish with spring onions and drizzle in some sesame oil.
Notes: Visit this site for Its' Nutritional Facts [here]
I'm linking this post to Cook Your Books Event #10 hosted by
Joyce of Kitchen Flavours
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