Huang Bai Summer Soup

Huang Bai Summer Soup

This is a simple and nourishing soup that is perfect to clear Summer Heat and strengthen the middle Jiao. Making use of the corn cob after cutting off the kernels, in combination with the sweet crispness of carrots and sharpness of dried ginger make for a balanced and nutrient-rich treat.

Phellodendron bark clears heat, dries dampness, and promotes urination. Corn cob is sweet and neutral and helps regulate the digestion, while carrots, also sweet and neutral, strengthen the spleen and lungs.

The contrasting sharpness of the spicy and warm dried ginger, which supports the Yang function of the middle Jiao, harmonizes the soup.

Ingredients

  • 8 g Huang bai / Phellodendron chinense bark
  • 2 cobs Yu mi xin / Zea mays cob
  • 8 g Gan jiang / Zingiber officinale root
  • 1 large Carrot, cut in to 2” segments
  • 150 g / 5 oz. Lean pork
  • 5 c Water
  • Salt (to taste)

Cooking Instructions

  1. Rinse ingredients
  2. Put ingredients into pot (earthenware preferred)
  3. Add the water and bring to a boil
  4. Reduce to low heat and cook for 1 hour
  5. Strain, salt to taste, and enjoy

ENJOY!

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