Traditional Chinese Medicine (TCM) often tastes horrible, especially when a prescription is simply a number of ground ingredients boiled in water. The good people at website Soundinner have embarked on a culinary experiment to change that.
The recipe below makes use of seaweed, ginseng and red sage root. Seaweed (海草) is a common ingredient in Chinese coastal cuisine but can also be found in almost any Kunming wet market. Here it is utilized for its enzymatic properties and as an aid to digestion.
Poor man's ginseng (党参) is a staple of TCM because of its anti-pathogenic attributes as well as being a mild stimulant. Red sage root (丹参根) is prized as an aid to blood circulation and can help reduce many kinds of swelling. This recipe is detoxifying, hearty and particularly beneficial for children and the elderly.
50 grams steamed white rice
120 grams fresh poor man's ginseng
70 grams seaweed
one piece red sage root
extra virgin olive oil
fresh white seaweed for garnish (if available)
Begin by peeling and slicing the poor man's ginseng into pieces. When finished chopping, transfer the ginseng into a saucepan together with the steamed rice, seaweed and red sage root.
Add enough vegetable broth to just cover the other ingredients and put the saucepan on the fire. Bring contents to a boil, allowing to simmer for about ten minutes on low flame. Keep the pan partially covered to maintain a slow constant heat. After cooking transfer the soup into a blender. Add four teaspoons of olive oil and mix until creamy.
The recipe calls for no added salt because it is provided by the already fairly salty seaweed. Before serving, check the dish's flavor and add salt to taste. Blend again if adding salt. Transfer the soup to serving bowls, garnish with fresh, white seaweed and drizzle with olive oil. Enjoy!
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