Free shipping on all orders over $50 except gallon sizes - WE ARE OPEN & SHIPPING ORDERS EVERY DAY

Late Summer Herbal Soup – Asian Flavor

April 10, 2020

14 cups water or vegetable or meat stock

28 cloves garlic, peeled and roughly chopped

1 oz Astragalus Root (comes either in little pieces or long slices which easily can be broken up with your fingers)

1 oz Codonopsis Root

Place all of the above in large pot and simmer covered for 2 hours. Recipe can also be halved and made in a medium size pot.

Strain or take out herbs and garlic with slotted spoon.

Add any amount, chopped any size desired of the following vegetables:

Onion 

Carrot 

Cabbage 

Green beans 

Shitake mushrooms – If fresh are not available, dried mushrooms can be used and should be soaked in water for 15 minutes or longer before chopping. Save soaking water for future stock.

Simmer as long as desired. Place tougher vegetable pieces in first, simmer and then add more delicate vegetables later so all are tender but not overcooked.

Add the following seasonings as desired:

Sea salt 

Tamari or soy sauce 

Sesame oil (cold pressed and unrefined) 

*Roasted Sesame Oil – add only small amount, try only ½ teaspoon first because the flavor is quite strong. *Is dark brown color, usually sold in small bottles in Asian food section.

Add cooked whole grain at last minute. If grain sits in soup for longer periods of time the grain can soak up all or most of the broth. Grain suggestions include: rice, barley, millet, quinoa, etc.

Meat can be cooked with the broth or can be added later.





Also in Recipe

SUMMER MILLET – Italian Flavor

April 13, 2020

In large pot sauté until purslane is only partially cooked: 2 cups Purslane, chopped 1/2 cup Green Onions, chopped 1 1/2 tsp. Sea Salt 1/4 tsp. Black Pepper, ground 1/2 tsp. Rosemary, dried, ground 1/2 cup Olive Oil Add and lightly cook but keep firm: 1 cup Summer Squash, cut to any desired size

Continue Reading

SPRING HERBAL SOUP – BURDOCK & NETTLE Fennel & Holy Basil Flavor with Mung Beans and Rice

April 13, 2020

8 cups water, vegetable, grain, meat or bone broth 16 cloves Garlic, fresh, peeled, whole 1/2 oz Burdock Root Place all of the above in large pot and simmer covered for 30 minutes. Turn off heat and add: 1/2 oz Nettle Leaf Stir in, cover and let sit for minimum 1 hour Strain

Continue Reading

DONG QUAI DAHL (Indian style lentil soup) with QUINOA

April 13, 2020

Make the medicinal herb broth: 8 cups water or vegetable or grain or bone broth or meat stock 16 cloves Garlic, peeled, whole 1oz Dong Quai Root Place all of the above in large pot and simmer covered for 1 hour. Strain or take out all herbs with slotted spoon and discard. Sauté on low

Continue Reading