Some weeks ago I posted a Chinese herbal soup called ‘QinBuLiang’, translated as ‘refreshing, nurturing and cooling’. As you can figured out from its translation, QinBuLiang is a summer stress remedy – not often used during cold weather.
This week the weather in Sydney suddenly turned. Autumn is finally here with chill evenings and nights. I can visualize the Cantonese families pulling out their stock pots, cooking herbal soups to enhance ‘chi’. One of the great remedy for restoring energy in autumn is a ginseng soup. For autumn, I like to use the American ginseng (Hua Qi Shen 花旗参) which is not too intense, a good balance for yin and yang in the body.
The soup is very simple to make once you have the soup base and meat. The soup base I used is called Hua Qi Shen Dun Ji (picture below), and I used pork rib (500g) with this soup. First quickly the meat and rinse under cold water; then cook all ingredients in a pressure cooker for 45 minutes (2-3 hours on a cook top); add salt and ready to serve.
On cool days, I often like my soup in a cup – it gives me that simplest pleasure of warm hands.
See below for the ginseng soup base package (available in Asian stores).