Astragalus, Scallion and Douchi Soup

Why people make this soup

After a long holiday, kids head back to crowded classrooms and parents start worrying about colds and flu making the rounds. Nourilo’s answer is a simple, warming bowl rather than anything heavy. This combination is traditionally seen as warming the body, gently lifting the qi, and helping to chase away that early wind-cold chill — the kind that comes on with sniffles before it becomes a full cold.

Method

1. Soak and rinse the astragalus; rinse the scallion whites; shred the lean pork.
2. Put the pork, astragalus and fermented black beans in a pot with 1.2 L of water and simmer down to about 600 ml.
3. Add the scallion whites and let it boil for 3 minutes, then serve.
4. Drink across one day, divided into 2 portions.

Nourilo’s Tips

If you can, buy “dan dou chi” (light fermented black beans) from a Chinese herb shop instead of the salty cooking kind from the grocery — the effect is better.