Kudzu Starch Thick Soup
A liver-nourishing, wind-dispelling, orifice-opening medicinal dish, this recipe features noodles made from kudzu root powder, cooked to doneness in a broth of schizonepeta spike and light fermented soybeans.
Ingredients
Kudzu starch (crushed into a fine powder and made into noodles)
250 g
Schizonepeta flower spikes (boiled in water to extract the juice)
50 g
Lightly salted fermented black beans (boiled in water to extract the juice)
150 g
Instructions
1
Prepare the kudzu starch noodles
Crush the kudzu starch into a fine powder, then shape it into noodles.
2
Prepare the broth
Bring the schizonepeta flower spikes and fermented black beans to a boil in water six or seven times, then strain the liquid to obtain the broth.
3
Cook the thick soup
Add the kudzu starch noodles to the strained broth and cook until thoroughly done.
