My father in law somehow fainted in Chinese Garden last Friday and fractured his arm. On first look the injuries are quite bad, as he somehow got a black eye as well.. He also got a couple of injuries here and there.. i googled online for some soup recipes that could be useful..
Found this website useful for reference on Chinese herbs: http://www.homemade-chinese-soups.com/chinese-herbs.html
Source:
http://5elementfood.blogspot.sg/2014/11/three-chinese-bone-soups-for-healing.html
Pork Bone Soup
1 pound of Pork Bones (preferably Neck Bones)
Enough Water to Just Cover the Pork Bones
Enough Water to Cook the Pork Bone Soup
1 Tablespoon White Vinegar
1 Tablespoon Salt
Optional: 2 cups of Soybean Sprouts
Place Pork Bones in a soup pot and add water to jut cover the bones. Bring to a boil and turn off when the scum rises to the surface. Throw out all of the water and then refill the pot so that there is about 4 inches of water covering the bones. Add vinegar and salt and bring to a boil. Then reduce heat and simmer on low for 3 hours or more. Cool and strain broth. If desired, reheat and cook Soybean Sprouts in the soup for about 15 minutes before serving. Otherwise, reheat one cup at a time to boiling and serve in a mug. Season with additional sea salt if desired.
Chicken Bone Soup
1 pound of Chicken Drumsticks
1 large yellow onion, stem ends removed and cut into chunks (can leave peel on)
1 Celery Root, washed and cut into chunks
2 large carrots, washed, stem and end removed and cut into chunks
2 - 3 Parsnips, washed, stem and end removed and cut into chunks
2 large Celery Stalks, washed and cut into chunks
1 - 2 Turnips, washed, stem and ends removed and cut into chunks
2 - 3 teaspoons of salt
10 - 12 cups of Water
In a large soup pot, put in chicken thighs and all the root vegetables. Cover with water up to 4 to 5 inches above the chicken. Bring to a boil and then turn down heat to a simmer. Cook for 1 1/2 hours. Taste and add salt. Strain broth and serve individual portions reheated and poured into a mug. Season with additional sea salt if desired.
Beef Bone Soup
4 - 5 pound Beef leg bones,
1 large Onion, stems removed and cut into chunks (leave skin on)
2 large Carrots, washed, stem and end removed and cut into chunks
2 - 3 stalks of Celery, cut up
3 Large Tomatoes cut up
12 cups of Water
3 teaspoons Salt
1 Bay Leaf
Handful of Parsley
Put beef bones in a large soup pot and barely cover with water. Bring to a boil until the foam rises. Drain water and rinse the bones. Put back into the pot with the water, vegetables, Parsley and Bay Leaf. Bring to a boil and then reduce to a simmer. Skim additional foam as it rises. Cook for 3 hours. Cool and scrape out the marrow if possible and add back into the soup. Strain and refrigerate. When ready to serve, heat up one cup at a time and serve in a mug and season with additional sea salt if desired.
Five Element Analysis
Soups, and especially broths are a Water Element food. But, each soup is made with a different kind of bone. Pork Bones belong to the Water Element, Chicken Bones to the Wood Element and Beef Bones to the Earth Element. The Soybean Sprouts contribute the Wood Element to the Pork Bone Soup and the Celery adds more of the Wood Element to the Chicken Soup. However, the Celery Root is an Earth Element vegetable as are the Carrots, Parsnips and Turnips in the Chicken Soup. Onions add the Metal Element to the Chicken and Beef Soups and the Parsley and Bay Leaf add even more Metal to the Beef Soup. Tomatoes contribute the Fire Element to the Beef Soup. The Pork Soup is for tonifying (nourishing) the kidneys. The Chicken Soup starts adding essential nutrients and supports the Liver and Stomach. The Beef Soup is for enhancing the blood and energy.
Found a vegetarian soup recipe here too:
http://www.tsemrinpoche.com/tsem-tulku-rinpoche/food-recipes/recipe-bone-nourishing-soup.html
Du Zhong/Toh Tiong (Eucommia Bark) – 3 to 4 pieces (cut into thick strands)
Chuan Gong/Chun Kiong (Szechwan Lovage Rhizome) – 20 pieces
Chinese Black Dates – 1 cup
Goji/Wolfberry – 1/2 cup (soaked in water to remove any colouring)
Red Cane Sugar – 1 tablespoon/to taste
Mushroom stock – to taste
Eggs – 4 eggs (boiled in advance) [Optional]
Pour some water into a small pot, bring it to boil and place the eggs into the boiling water.
Pour the 1/2 cup of wolfberry into a bowl of water, wash and drain it.
Cut the Eucommia Bark into smaller pieces.
Fill the slow cooker with boiling water up to 3/4 of the pot.
Put in all the Eucommia bark, Chuan Gong, Chinese black dates, and wolfberry into the the slow cooker.
Add 1 table spoon of red cane sugar and about 1 teaspoon of mushroom stock. You can add more according to your taste.
Let the soup boil for 4 hours, then soak to 4 eggs into the soup.
Leave the boiled soup in the slow cooker to keep warm.
Another vegetarian soup here:
http://www.onegreenplanet.org/vegan-recipe/no-bone-broth/
14 cups cold water
2 large onions, chopped small
5 garlic cloves, crushed
4 large celery stalks, chopped small
1 large potato, chopped small
1 large carrot, chopped small
10 sprigs parsley
1 large zucchini, chopped small
1 large parsnip, chopped small (optional)
3 bay leaves
1/2 teaspoon black peppercorns
1 corn cob (optional)
1/4 cup diced green onion
1/2 cup arame
1/4 teaspoon liquid smoke or smoked paprika (optional)
Sea salt and fresh ground pepper
Place the cold water in a large stockpot over high heat. Begin chopping the vegetables and placing them in the pot as you go, along with the arame. Add bay leaves and peppercorns.
Cook for 25 minutes, stirring occasionally.
Strain well before using.
Add liquid smoke if using, and salt and pepper to taste before serving.
