American Ginseng, Dendrobium and Old Cucumber Soup

Why people make this soup

In peak flu season more people are catching colds, and right after one clears, some still feel depleted — short of breath, restless and tired with a low-grade warmth, lingering phlegm and cough, depleted fluids and a dry throat. At this stage a heavy, rich tonic soup is too much for a recovering stomach. Better to choose a soup that gently restores the qi, promotes fluids, supports the spleen, clears damp and clears lingering heat — which is exactly what this one is built to do.

Method

1. Rinse the fresh dendrobium and cut into segments. Soak and rinse the rice bean, hyacinth bean, coix and scallop separately. Wash the old cucumber (skin on), halve, seed and cut into chunks.
2. Put everything except the ginseng slices into 2.7 L of water and simmer about 2 hours until reduced to 1.2–1.5 L.
3. Add the ginseng slices, turn off the heat and steep 5–7 minutes. Serve.

Nourilo’s Tips

American ginseng contains volatile oils and should not be cooked long, so it is best added at the very end — this keeps its qi-restoring, fluid-promoting quality at its strongest.