Fresh Dendrobium, American Ginseng, Goji and Quail Soup

Why people make this soup

A friend visiting from Canada gave Nourilo a box of American ginseng, so over the holiday he decided to make a nourishing soup. City folk work hard and often stay up late, which can leave them with a dry mouth, dry eyes and tiredness. Heavy, heating tonics are not the answer here — a soup that gently nourishes yin, supports the stomach and clears a little heat is far kinder. This one is fragrant and mild, suitable for young and old.

Method

1. Rinse the fresh dendrobium and cut into sections. Slice the American ginseng thinly. Soak and rinse the goji berries. Peel and chunk the carrot. Clean the quail and blanch.
2. Put everything except the ginseng slices into a pot with 2.4–2.7 L of water and simmer for about 1.5 hours.
3. Add the ginseng slices, turn off the heat and let it sit, covered, for 10 minutes before serving.

Nourilo’s Tips

American ginseng contains volatile oils, so unless you are double-boiling, slice it thinly and add it only after the soup is cooked. This soup is fragrant and tasty, and especially good for those who are weak after illness, surgery or childbirth — but not for anyone with a fever from a cold.