Four letters. One pot. Seven ingredients.
One syllable. Two hours. Two herbs. One spice.
Undervalued. Overlooked. Snubbed. Second fiddle to brownies. Overshadowed by cheesecake. Kicked to the kerb by pie. Thrashed by fried chicken. Vapourised by red velvet anything.
Simple. Beautiful. Sublime. Restoring.
Beef Rib Soup with Tang Kwei and Wolf Berries
Prep 30 mins Cook 2 hrs Serves 4
2kgs beef ribs, cut into short lengths
2 large knobs ginger, peeled (reserve a little for garnishing)
12 slices tang kwei (angelica sinensis root), rinsed and drained
11/2 tsp sugar
2 1/2 tsp salt (or to taste)
1 generous handful wolf berries (kei chi or goji berries), rinsed and drained
Coriander (daun ketumbah) or Chinese celery (daun seledri/daun sup) leaves
Trim off excess fat from ribs, put into a large pot and cover completely with cold water. Bring to the boil, lower heat and simmer for 5 minutes then turn off heat.
Remove ribs from pot and discard blanching water. Rinse ribs thoroughly under cold running water until free of impurities and no longer greasy.
Return ribs to clean pot. Reserve a little peeled ginger for shredding and slice the rest thickly. Add sliced ginger and tang kwei to ribs in pot.
Add sugar and pour in enough water to submerge ribs. Bring to the boil then lower heat. Simmer until ribs are tender but still on the bone.
If water has reduced to a level lower than ribs, top up with hot water. While simmering, ensure ribs are always covered by liquid and skim off any scum or oil that rises to the top, to keep soup clear.
Add salt and wolf berries to pot and stir gently. Bring to the boil again then turn off heat. Transfer soup to serving or individual bowls and garnish with ginger shreds and coriander or Chinese celery leaves.
Serve immediately with rice and chilli garlic sauce or sliced red chillies in light or dark soy sauce.
Purported Benefits of Chinese Herbs I Often Cook With
chuan xiong (lovage root) - for gynaecological health, anaemia, improves immunity
dang shen (codonopsis root) - aids digestion, relieves cough, improves metabolism and circulation
ginseng - general health tonic, immunity booster, metabolism booster, improves athletic performance. avoid if you have high blood pressure or take blood thinning medications.
huang qi (astralagus or milkvetch root) - improves immunity, strengthens liver, controls blood pressure and blood sugar
kei chi (wolf berries or goji berries) - for healthy, strong eyes. avoid if you have diabetes as it is high in sugar.
tang kwei (angelica sinensis) - for gynaecological health and anaemia
huai shan (Chinese yam) - counters diarrhoea and diabetes, promotes urination
Disclaimer : Please note that the potency of most foods and nutrients, including Chinese herbs are reduced by exposure to high heat and cooking. I am not a physician, or dietician and the information on Chinese herbs provided here are not my views but information and opinions widely available on the internet. I do not stand by these opinions and I guarantee nothing. I merely find these Chinese herbs a pleasant and flavourful addition to my cooking. Please use these herbs at your own risk and discretion and with medical surpervision if you have/had any medical condition or are/were on any medication.
This soup must be so tasty with the essence of beef , balanced by the hint of bitter notes from tang gui, accentuated by sweet wolfberries. I want some!ReplyDelete
Hi HL :) Tasty, so very tasty *sigh* You describe it so beautifully.Delete
This sounds amazing and it's interesting to read the benefits of chinese herbs too, thanks.ReplyDelete
You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.
Hi Debs, thanks for your invitation. I will look into it, soon as things settle down and I find a little time :)Delete
I want and need one and wish could have one now! Beautiful photos!ReplyDelete
lol Angie I can actually hear the longing :DDelete
I love your disclaimer: "I guarantee nothing". It would make a great title, perhaps for your next book? ;-) Your soup is gorgeous and I can tell the broth must taste amazing!ReplyDelete
PS: Fantastic writing. Loved the 'sound-byte' approach! Or should that be 'sound-bite', given the context? ;-PReplyDelete
Ruby I just love how your mind works ;)Delete
Haha! Sound bite, definitely. I was kind of in a funk when I wrote this, stream of consciousness, shall we say? :D
Such a fun post and approach! The soup looks fantastic, and although I am not a meat person, I do have a house full of them ;)ReplyDelete
Thanks Alisha :) I'm not vegetarian, but not big on meat either. Once in a while, I enjoy this meaty soup, and I'm pretty sure it will go down a treat with most meat lovers too!Delete
I love the simplicity of this soup and it's health benefit. I have heard about eye-loving goji berries. Good in bak kut teh or any herbal soup. I'd dump everthing in my slow cooker :-DReplyDelete
rofl Dora, you're my kind of cook :DDelete
I do miss all the medicinal herbs in Singapore. What WONDERFUL way to present a post Denise. Your pics are just incredible and the flavors and contrasts in this soup, fabulous!ReplyDelete
chow :) DEVAKI @ weavethousandflavors
Devaki - I think you should come back for a visit. Let me know if you plan to :)Delete
Maybe a strange comment, but I love the blue bowl in the photos. Where did you get it?ReplyDelete
LOL I hope it's not strange Karl, because I DO IT ALL THE TIME! I got the bowl from IKEA about three years ago. Hope it's still available. Thanks for visiting, and for noticing :)Delete