Though nourishing year-round, this vegetarian soup is particularly beneficial during unstable spring weather.
Spring Blood-Nourishing Soup
Eating with the seasons is an important part of Chinese herbal medicine. This vegetarian soup, from Bastyr Center clinical faculty member Benjamin Apachai, MD (China), MS, LAc, is ideal to enjoy in the spring when the temperature is not stable. It is also good for anemia, and can help with memory, sleeping and headaches.
1 block firm tofu
4 Chinese dates
10 grams Angelica root Dang Gui
20 grams Gastrodia root Tian Ma
2 thin slices ginger
2 tablespoons cooking oil
2 stalks green onion, sliced
5 cups water
Salt and pepper, to taste
Store tofu in freezer overnight. The next day, defrost the tofu and cut into 2-inches pieces.
Rinse the herbs, then place them in a tall pot with the tofu and water. Bring to a boil, then turn the heat down and simmer for 1 hour.
Add salt and pepper to taste, then garnish with green onion.
Yield: 4 servings
Prep time: 1 day (including time to freeze, defrost tofu)
Cook time: 1 hour
Recipe courtesy Bastyr Center clinical faculty member Benjamin Apachai, MD (China), MS, LAc.