Chinese Herbs & Japanese Curry Soup
Ingredients
Angelica Sinensis (“Dang Guai”)
Solomon’s-seal (“Yu Zhu”)
Astragalus Root (“Bei Qi”)
Szechuan Lovage Root
Dried Longan
Chinese Yam (“Huai Shan”)
Chinese Wolfberry
Lean Pork
Japanese Curry (Medium Hot)
Carrot
Potato
Japanese Dried Seaweed
Steps
1.
Put all Chinese herbs and hot water in Healthy Slow Cooker. Boil soup for about 2 hours. Set aside.
2.
Wash and unpeel carrot and potato. Cut into chunks. Boil together in water until just cooked.
3.
Melt curry using the boiling herbal soup to form a paste. Add to Slow Cooker along with carrots, potatoes and Japanese seaweed. Then boil soup for another 1 hour and serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference