Chinese Herbal Soup

I have been experimenting some Chinese herbal soup since we had some health issues and our Chinese friend kindly given us the ingredients to start up the habit! It is great. I was always interested in the Chinese herbal medicines but didn't know where to start. Now, here I am. Thanks to our lovely friend, Rinh!

OK, this is something she has recommended me to begin with. We've added white fungus with the below ingredients for our pork bones and vegetable based soup. Delicious!! As I'm still under experiment status, I don't have exact measurement for everything. I will update the details when ready.

Knowing the nutritions from all those goodies, I think we have just extended our life span!

• Chinese Yum
• Almonds
• Codonopsis Pilosula (DongSheng)
• Dried Red Dates
• Wolf Berries (red berries)
• Milkvetch Root
• Lotus Nuts
• White Fungus

• Pork Bones
• Celery
• Carrot
• Ginger and Garlic
• Chicken Stock
• Soya sauce
• Salt

1. First wash the dried herbs well and soak them in the water for at least 30 minutes. For White fungus, cut off the hard parts after soaking, which are usually darker than rest of the main part in colour.
2. Let's make the soup base. In a large cooking pot, boil the pork bones with ginger for 15 to 30 minutes and throw the first water so the water is clear and doesn't have the strong smell of pork. (5 to 10 minutes if in pressure cooker)
3. After rinsing the pork bones, add chicken stock or normal water if preferred, garlic cloves and ginger. Add some salt, vegetables and cook for 10 minutes (2 hours in normal pot without using pressure cooker).
4. Time to time, clear the water picking up some bubbly bits that boiled out from the meat. It makes very clean taste afterwards.
5. After the pressure cooker is not under pressure, open the lid and add the chinese herbs with the water used for soaking, and white fungus. Add some salt.
6. Cook for about 15 minutes and season as you like. I usually use soya sauce for flavoring to your expectations.