This is a nourishing and calming soup, beneficial for lung Qi, the middle Jiao’s digestive function, and supportive to the Yin and blood.
Ling Zhi (Reishi mushroom), our featured herb this month, is often categorized under herbs that “Calm the Spirit and Nourish the Heart.” Among its numerous functions, it is well known to tonify the lung Qi and transform phlegm.
In this recipe, Dang Shen (Codonopsis root) and Shan Yao (Chinese yam) support Ling Zhi’s Qi tonifying function, while also nourishing the middle jiao and stomach Yin. Hong Zao (Red Jujube dates) supports the spleen and stomach Qi, nourishes the blood, calms the Spirit and adds sweetness. Gou Qi Zi (Goji berry) tonifies Yin and blood and brightens the eyes to help us see our clear path in these challenging times!
- 10 cups water
- 20 g Ling Zhi, (Reishi Mushroom/Ganoderma lucidum or sinense), rinsed and sliced
- 20 g Dang Shen (Codonopsis pilosula root), rinsed
- 15 g Shan Yao (Dioscoreae opposita rhizome) slices, rinsed
- 10 pitted Hong Zao (Ziziphus jujube fruit ), rinsed and drained
- 20 g Gou Qi Zi (Lycium barbarum/Goji Berry fruit), rinsed and drained
- 350 g sliced lean pork, (or substitute chicken thighs)
- 1 teaspoon salt, or to taste
Method: Bring the water to a boil in a heavy stockpot. Add all the ingredients, except the salt, bring to boil, and cook over high heat for 10 minutes. Reduce the heat to low and simmer uncovered for 2½ hours. Add more water if necessary to keep everything covered. Season with the salt and remove from the heat. Serve while hot.
Note: You can also reduce the water to cook this as a decoction without adding meat, and drink as a tea.