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Sha Shen Yu Zhu Soup

By Eva Lau, Mayway Vice President
September 6, 2018 2 comments

Sha Shen Yu Zhu

A light yet earthy soup for nourishing and moistening the Lungs as the seasons change, Bei Sha Shen (glehniae root) combines here with Yu Zhu (Solomon’s seal root) and Bai Mu Er (tremella fungus) to support both Lung and Stomach Yin.

Let the crockpot take care of the cooking while you wait. I like to make this while I’m looking through seed catalogs planning my spring garden.

Serves 6

1 oz. white wood ear (bai mu er)
1 oz. solomon’s seal root (yu zhu)

1 oz. glehnia root (bei sha shen)
2 large carrots, peeled and cut into large pieces
2 pc honeyed dates or dried figs
1 lb lean pork or pork bones
8 cups water

Soak white wood ear in water until softened (approx. 15 min.) and then remove the stems. Meanwhile, blanch the pork or pork bones for about 30 seconds in boiling water and drain. Rinse the solomon’s seal and glehnia roots.

Bring 8 cups of water to a boil on a large stockpot or crockpot. Add all ingredients except salt and return to a boil. Reduce heat and simmer for 2 hours. Add salt to taste and serve.

Enjoy the tonifying effects and look forward to spring!

#Food Therapy Posted in: Recipes
Debra September 7, 2018 at 10:16 AM
Thank you for posting this recipe! I love cooking with herbs and have never used these roots before. How much flavor do they add to the soup? Can you taste them?
How often might one make this? Once a month throughout fall and winter?
Katie Stoyka, Mayway Staff September 7, 2018 at 1:40 PM
Hi Debra, glad the recipe looks interesting to you! These herbs are not particularly strong-tasting, they are mainly for the function of the herb. I'd say make this as much as once a week for up to 4 weeks during the season. Enjoy!