Astragalus Steamed Rice-Field Eel Soup

Why people make this soup

Rice-field eel is warming, meaty and sweet-tasting, and it has long been treasured in home food therapy. In the traditional view it builds qi and blood, strengthens the sinews and bones, and helps the body recover after a draining illness. Nourilo likes that even people who normally feel uncomfortable after rich tonics tend to take this gentle steamed broth without trouble — that is the whole point of “weakness that cannot take tonics.”

Method

1. Soak and rinse the astragalus.
2. Clean and gut the eels, then blanch briefly to remove the slime.
3. Place all ingredients in a double-boil stewing pot.
4. Pour in about 1.2 L of boiling water.
5. Steam (water-bath / double-boil) for about 3 hours, then serve the broth.

Nourilo’s Tips

This soup is traditionally seen as helpful for those who are anemic, look pale, are managing blood sugar, or are recovering after a stroke. Because eel is a scaleless fish, swap in crucian carp if you are prone to skin reactions, and swap in lean pork if you have gout.