Chinese Four herbs Soup is a nutritious soup concocted using Chinese traditional herbs
My mom made this four herbs Chinese soup for me as a in-between “snack” during Confinement time. I like this Chinese four herbs soup because it is easy to make and mild in terms of flavor from the herbs. The four herbs normally include: Fragrant Solomonseal Rhizome, Dong Quay, Goji Berry and Black Chinese Tamarind, which contributes to the black color. I like to add red dates on my own too. It makes the soup sweeter.
It’s not easy to find good quality Chinese herbs here in North America. My mom brought me some the last time she was here. I could find goji berry, but the rest are not easy to find here. These are my favorite soup to prepare and to serve with Japanese somen noodle. My mom used to serve this with a noodle called “mee sua”. It is very thin and usually are salted. I prefer the somen noodle now because of the quality and they really do look like the mee sua too. This four herbs Chinese soup is good with a bowl of rice too.
FOUR HERBS CHINESE SOUP (4-6 servings)
- 2 lbs of bone-in skinless chicken thighs or pork ribs
- 8 cups of water 1500 ml
- 2-3 pieces of black Chinese Tamarind
- 3 pieces of Dong Quay
- A handful of Fragrant Solomonseal Rhizome
- 5-6 red dates optional
- 1/4 cup of goji berries
- Salt to taste
- 1 lb of Japanese somen noodles cook according to instruction on package
- Few sprigs of fresh cilantro leaves
- 2 stalks spring onion finely chopped
Wash all the herbs before cooking
Bring a large pot of water to a boil. Add in the chicken or pork ribs and let it cook for about 5 minutes. Discard the water and rinse the meat to get rid of the scum. Pour in 8 cups of water. Add in the meat, Chinese tamarind, dong Quay, solomonseal Rhizome, and red dates. Bring to boil and then lower the heat and let simmer for about 1 hour or longer with pork ribs. You many need to skim off the foam as they form. Add in the goji berries and let it cook for another 5 minutes. Have a taste and season with salt to your liking. If you use chicken, remove the chicken meat from the soup and when cool enough to handle, shred the meat
When ready to serve, portion the noodles into individual serving bowl. Top with shredded chicken meat or pork ribs and ladle the soup with some of the Chinese herbs over the noodle. Garnish with cilantro leaves and spring onion.