This ginseng soup is traditionally used to improve digestive functions, increase vitality and reduce dampness in our body. It can be cooked sweet with rock sugar and served as a dessert or cooling drink, or add in some meat to make it savoury, as a soup.
Clock wise - Polygonatum Root, dried Lotus seeds, white colour Dioscorea Root sliced, brown and white Euryale seeds, dried Lily bulbs or Baihe, Chinese Ginseng (sugar coated) in a bag and in the centre, dried Longan.
Polygonatum Root/Polygonatum Odoratum ~ 'Yuzhu' is good for wind and prevent dryness to nourish yin, promote the production of body fluid and relieve dryness syndromes.
Dioscorea Root ~ 'Huai Shan' literal name is 'Mountain medicine' has a neutral atmospheric energy, neither hot nor cold - ability to build qi in the lungs, improve lung functioning, helps relieve coough due to weak lung funtion, also good for diabetes.
Lily Bulbs ~ Baihe, slightly bitter in taste, helps to moisturise the lung and relieve cough.
Euryale Seeds (Qian Shi) ~ also known as Fox Nut is the fruit that comes from an annual type of water plant native to east Asia. These plants can be found throughout ponds and low-lying lakes of China, India and Japan. Taking these seeds is believed to retard aging.
Longan ~ also known as Dragon Eye is used as a remedy for stomachache, insomia and amnesia. The fruit is said to invigorate the heart and spleen, nourish the blood and have a calming effect on the nervous system.
Lotus Seeds ~ 'Lian Zi' in Chinese, is used mainly for the spleen, heart, kidney and also possess calming qualities.
I added rock sugar to make this as a dessert and as a cooling drink. It can also be taken hot or chilled, very refreshing indeed, especially on a hot and humid day.
- 40 gm Chinese Ginseng
- 20 gm Dioscorea root
- 20 gm Polygonatum root
- 20 gm dried Lotus seeds
- 10 gm Euryale seeds
- 10 gm dried Lily bulbs
- 10 gm dried Longan fruit
- 6 bowls of water
- Rock sugar to taste
- Rinse all the herbs once.
- Place them in a pot and add in 6 bowls of water.
- Bring to a boil and reduce heat to simmer for at least 2 hours or until the lotus seeds are soft and tender.
- Add rock sugar to taste and serve warm or chilled as desired.
- Makes 2 to 3 servings.
Note : The ingredients for this soup are all pre-packed and readily available in all Chinese medical shops.