Everyday Herbal Wellness Bundle Cooking Instructions

Herbal Soup Cooking Instructions

Recommended ingredients & pairings

Below are a selection of recommended pairings however they are not mandatory. Use ingredients that are in season or your preferred aromatics to achieve your desired flavour. Don't be afraid to experiment! 

Qi Boosting Mix
  • Five finger peach soup - Chicken or pork & dried shiitake mushrooms
Blood Nourishing Mix 
  • Black bean chicken soup - Chicken or black silkie chicken. Option to add dried scallop / cuttlefish.
  • Lotus root soup - Pork, lotus root (fresh or frozen) & peanuts
Yin Nourishing Mix
  • Papaya soup - Lean pork & 1 x papaya
Lung Nourishing Mix 
  • Watercress soup - Lean pork, 2 x bunches water cress, carrot and / or corn.
  • Dried bok choy soup - Lean pork & 1 bunch dried bok choy (thoroughly cleaned of dirt)
  • Artichoke soup - Lean pork, 1 big artichoke & carrot
  • Daikon radish soup - Pork ribs, daikon or green radish, carrot and top with corriader
  • Apple & pork soup - Lean pork and 2 apples and / or pear
  • Sweet papaya dessert soup (with no meat) - 1 x papaya, dried bean curd sheets, ginger.
Digest & Debloat Support
  • Four herb soup - Pork and option to add dried scallops 

Add

  • 500g of your favourite protein; sub with your favourite veggies for a vegan option.
  • 2L boiling water + extra to blanch protein (if using) & soak herbs
  • 4 generous slices of ginger
  • (Vegan / Optional add-ins) Aromatics such as dried and fresh mushrooms (eg. shiitake mushrooms, wood ear mushrooms, mushroom medley mix), root vegetables, firm tofu, spring onion, coriander, nuts (peanuts, walnuts, cashews), dried scallops/cuttlefish etc.
  • Salt to taste

Method

(Vegan option - disregard step 1, 3 & 4)

  1. Blanch-wash protein: Using a separate pot to your soup pot, add protein to a pot & fill with enough boiling water to submerge protein. Bring back to boil.
  2. In the meantime, rinse the herbs in cold water to 'awaken' herbs.
  3. Once the liquid has boiled, boil for an extra 1 minute before discarding the liquid. You may notice some brown foam and impurities surface.
  4. Spend time cleaning and rinsing the protein of scum (blood, albumin, plasma) under water for a clearer soup.
  5. Prepare 2L of boiling water in your soup pot. Strain rinsed herbs and add to your soup pot with protein, ginger & any aromatics.
  6. Bring to boil and continue boiling for 5 minutes.
  7. Turn down heat to low and simmer for 1.5 hours.
  8. Add a handful of goji berries and season salt to taste. Rest for 5 mins before serving.

    Cooking notes & tips

    • For a richer, full flavour tonic here are a few tips:
      • The longer the herbal TONIC has been cooked, the more the tonic will reduce into a beautiful, darker & richer flavour. Remember, herbal soups are best cooked 'low & slow". 
      • Cook the night before & leave in the herbs to allow further infusion. When you are ready to serve, just bring to boil.
      • Marinate the protein with salt after blanch washing. You may also add your preferred seasoning options such as sesame oil, fish sauce or soy sauce at the end.
      • To make a true bone broth, it is recommended you simmer for 8+ hours to allow for the chemical breakdown needed to extract the collagen and other nutrients from the bones into the soup. You can choose to use a slow cooker / multi cooker. Make sure you use quality ingredients. You can also roast the bones in the oven for 20-30 mins at 200 degrees before adding to your pot for a more robust flavour.
    • If adding more protein than the recommended amount, ensure all ingredients are submerged in water.
    • You can add a combination of protein with bone-in as well as lean protein for enhanced meaty flavour. Look for bone with more meat if possible. Lean protein will be tough after cooking but the flavour will be extracted into the soup.
    • For a clean and clear soup, remove any skin and fat from protein.
    • Store leftover herbal soup in the fridge. When you are ready to serve, just bring to boil.
    • The herbs are edible so don't be afraid to taste. You can either serve them with your tonic or discard.
    • If you prefer, skim the layer of fat from the surface & discard before serving.

    Hydrating Snow Fungus Dessert Cooking Instructions

    Add

    • 1.5L water + extra to soak and rinse
    • Block Asian brown sugar, rock sugar or sugar of your choice to taste

    OPTIONAL AROMATICS:

    • Fruits such as ripe papaya, Asian pears cut into cubes. Can substitute with sweet potato / purple sweet potato.
    • Pandan leaves (tied into a knot)
    • Chia seeds for added texture

    TO SERVE (OPTIONAL)

    • Coconut milk for a creamer texture

    Method

    1. Soak all herbs except goji berries for ~20 mins or until snow fungus has fully expanded. 
    2. Break snow fungus into smaller pieces and cut off the tough dark yellow ends.
    3. Add all soaked herbs and aromatics into pot with 1.5L water.
    4. Bring to boil and then reduce heat to low. Simmer for 1 - 1.5hrs.
    5. Add sugar of choice and simmer until dissolved.
    6. Turn off heat. Stir in a handful of goji berries and let it sit for 5 mins.
    7. Serve warm or chilled. Drizzle coconut milk to serve.
    8. Store any left overs in the fridge and consume within 4 days.