Dangshen Huangqi Pork Soup
A nourishing Chinese herbal soup featuring tender pork mince simmered with codonopsis root and astragalus. This classic comfort dish is believed to boost energy and support immune health.
Story
This traditional healing soup combines two beloved Chinese herbs—dangshen (codonopsis root) known as 'poor man's ginseng' and huangqi (astragalus)—with lean pork to create a comforting broth that warms the body and spirit.
Ingredients
Ground pork
300g
Codonopsis root (dangshen)
15g
Astragalus root (huangqi)
15g
Ginger slices
3 pieces
Salt
½ teaspoon
Water
1.5 liters
Instructions
1
Prepare the herbs
Rinse the codonopsis and astragalus roots briefly under cool water. Place them in a bowl and soak for 10 minutes, then drain. This helps remove any surface dust and softens the roots slightly.
2
Prepare the pork
If your pork isn't already ground, chop it finely until you have a coarse mince. The texture should be somewhat fibrous rather than completely smooth for the best mouthfeel in soup.
3
Start the broth
Bring the water to a rolling boil in a large pot. Add the soaked herbs and ginger slices. Reduce heat to low and let everything simmer gently for 30 minutes to extract the herbal flavors.
4
Add the pork
Drop the ground pork into the simmering broth in small clumps—this prevents it from clumping into one large mass. Stir gently to separate any pieces that stick together.
5
Finish and season
Continue simmering for another 30 to 40 minutes until the pork is cooked through and the broth takes on a slight golden hue from the herbs. Season with salt and taste—adjust if needed. Serve hot in deep bowls.
