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Monday, March 31, 2014

Dang Qui and Gou Qi Pork Ribs Soup

Occasionally, boiling soup with some common herbs like
 dang qui [Chinese Angelica Root]
dang shen [radix codonopsis]
huang qi [radix astragali]
yu zhu [rhizoma polygonati odorati]
 and guo qi [wolfberry]
is not a difficult task at all yet beneficial to our body.

This soup doesn't taste bitter cos' of Chinese herbs but it has the fragrant aroma of it.  It's a tasty soup good to serve with rice or even mee suah [flour vermicelli].  A comfort food for weekend meals.

Recipe Source - Yum Yum Magazine No. 72 with modifications
[serves 2-3 as soup, 1-2 as noodle soup]
2-3 slices dang qui [Chinese Angelica Root]
15 gm dang shen [radix codonopsis]
15 gm huang qi [radix astragali]
20 gm yu zhu [rhizoma polygonati odorati]
15 gm guo qi [wolfberry]
2 dried figs
2 dried mushrooms - soaked to soften and sliced
700 ml water
300 gm meaty pork ribs - blanched in boiling water, drain and rinse
salt to taste
  1. Put all ingredients in a soup pot [except guo qi], bring to boil.
  2. Lower heat to simmer for 40-45 minutes or until soup is fragrant and pork ribs are tender.
  3. Add in salt and wolfberry towards the last 5 minutes of boiling.
  4. Dish out to serve hot with rice.

  5. If serving with mee suah.  Blanched mee suah in boiling water until cooked.  Add to soup and garnish with spring onions and drizzle in some sesame oil.
Notes: Visit this site for Its' Nutritional Facts [here]
I'm  linking this post to Cook Your Books Event #10 hosted by

 Joyce of Kitchen Flavours  
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


Delphine said...

Hi Kimmy,
Good morning, you always have loving recipes, I need your advise on steaming paus, whenever I steamed paus, the base is always wet, I am using a 3-tier metal steamer & I always used 1 tier only cos I am afraid the top layer could not be steam & I normally used a piece of foil to cover the paus when steaming in case water drips & wet the top of pau. At times I did put a piece of rattan at the base of the paus when steaming but the base still wet. What is your advise to steam it without wetting the base? Thanks.

Phong Hong said...

Kimmy,I enjoy herbal soups a lot. Usually I would use the ready packed herbs because I am not familiar with the component herbs. I was quite curious about the thing that looks like a small bulb of garlic in your photo. I think that must be the dried fig.

Kimmy said...

Hi Phong Hong, yes it is dried fig. It can be added to any meat soups. It's sweet and soft after boiling.

Anonymous said...

Hi Delphine, I use bamboo steamer, it's good for steaming paus cos' there will be no water vapour. You can try lining the steamer with a clean dry cloth and make sure you wipe the cover dry before covering. Does your steamer cover has a hole on top? It may cos' condensation of water vapour.

Jozelyn Ng said...

Love this kind of soup, simply delicious!

Kimmy said...

Hi Jozelyn, easy yet delicious.

Delphine said...

Hi Anonymous,

Thank you so much for your kind advise, bamboo steamer need a big wok, yes I normally wipe the cover dry and & off and my stainless steel 3-tier steamer is a glass cover with a hole. Thanks.

Baby Sumo said...

Sounds yummy! I havent had herbal soup in a long long time. Goji is my son's fav snack.

kitchen flavours said...

Hi Kimmy,
wow, I can almost smell the fragrant aroma of the herbs! A wonderful, comforting soup!

Kimmy said...

Hi Yen, sometimes I miss this kind of soup and think I have to 'pu ee pu' with herbal soups.

Kimmy said...

Hi Joyce, easy to prepare yet it's comforting to have for dinner.

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