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Spring Blood-Nourishing Soup

Description

Eating with the seasons is an important part of Chinese herbal medicine. This vegetarian soup, from Bastyr University faculty Benjamin Apachai, MD (China), MS, LAc, is ideal to enjoy in the spring when the temperature is not stable. It is also good for anemia, and can help with memory, sleeping and headaches.

Ingredients

1  
block firm tofu
4  
Chinese dates
10 g
Angelica root Dang Gui
20 g
Gastrodia root Tian Ma
2  
thin slices ginger
2 tbsp
cooking oil
5 cup
water
  to taste
salt and pepper
2  
green onion, sliced

Instructions

Store tofu in freezer overnight. The next day, defrost the tofu and cut into 2-inches pieces. Rinse the herbs, then place them in a tall pot with the tofu, oil and water. Bring to a boil, then turn the heat down and simmer for 1 hour. Add salt and pepper to taste, then garnish with green onion.

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Spring Blood-Nourishing Soup
Yield
Servings
SourceRecipe courtesy Bastyr University faculty Benjamin Apachai, MD (China), MS, LAc.
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes