Chinese Postpartum Pork and Ginger Soup
Chinese Pork and Ginger Soup is a traditional soup that's commonly eaten during the postpartum period. You can also make this soup when you're feeling ill or for the elderly because the broth is sweet and gentle on the stomach.
Servings: 2
Calories: 136kcal
Ingredients
- 200/1 grams/slice pork loin lean pork
- 3-4 jujube take out seeds
- 5 shiitake mushroom or morel mushrooms
- 4 cups water
- goji berries handful
- 3 dates or jujube
- 3 slices ginger
- Astragalus membranaceus, codonopsis root, Chinese Yam, polygonatum odoratum (Chinese herbs) optional
- salt to taste at end start with pinch of salt, this soup is not supposed to be too salty
Instructions
- Soak your morel mushrooms or shiitake mushrooms in water until rehydrated.
- (Optional step) If you are using Chinese herbs, make sure to rinse them in water.
- Slice your pork loin in 3 inch pieces.
- Make a slit in the jujube and take out the seeds.
- Add all ingredients in a ceramic bowl so you can double boil (’dun tang’) the soup.
- Cover the soup with a lid. Then, cook the soup for 2-3 hours on your double boil machine or do the steam method in your large pot.
Notes
Expert Tips:
- Soaking dried shiitake or morel mushrooms before cooking helps soften their texture and releases their natural earthy aroma. Make sure you rinse them well, there's lots of sand and dirt inside them.
- Start with a small pinch of salt at the end of cooking and adjust gradually — the sweetness from the jujube, goji berries, and the natural flavors of the pork and mushrooms should be the highlight of the broth.
- Add abalone to the soup if you want the broth to taste more umami and sweet! This makes the postpartum soup more luxurious.
Nutrition
Calories: 136kcal | Carbohydrates: 1g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 63mg | Sodium: 49mg | Potassium: 382mg | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 1mg