herbal TONIC "custom" cooking instructions - An Tai


  • 400g - 600g your favourite protein; sub with your favourite veggies for a vegan option
  • 1.2L Water + extra to blanch protein & soak herbs
  • 4 generous slices of ginger
  • (Vegan / Optional add-ins) Aromatics such as dried and fresh mushrooms, root vegetables, firm tofu, spring onion, coriander, nuts etc.
  • Salt to taste


(Vegan option - disregard step 1 & 3)

  1. Blanch-wash protein: Add protein to a medium-sized pot & fill with enough cold water to submerge protein. Bring to boil.
  2. In the meantime, rinse the herbs in cold water to 'awaken' herbs.
  3. Once the liquid has boiled, discard the liquid & any brown foam from the pot.
  4. Strain rinsed herbs & place into the muslin cotton bag (if using). Add to your pot with protein, ginger & any aromatics.
  5. Add 1.2L of cold water & bring to boil. Simmer on low heat ~1.5-2.5 hrs.
  6. Season salt to taste & rest for 5 mins before serving.

Cooking notes

  • 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 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.
  • 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.