Herbal Drinks
Four-Ingredient Herbal Soup
Four-Ingredient Herbal Soup is a traditional Chinese herbal tonic made with angelica root, prepared rehmannia root, Sichuan lovage root, and white peony root. The herbs are gently simmered twice to extract their full flavor and aroma, creating a rich herbal decoction that is commonly enjoyed warm.
- Total
- 1 hour
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Herbal Drinks
- Method
- Braising or simmering
- Total Time
- 1 hour
- Difficulty
- Medium
- Main Ingredient
- Angelica Root (Dang Gui)
About This Recipe
Four-Ingredient Herbal Soup is a traditional Chinese herbal tonic made with angelica root, prepared rehmannia root, Sichuan lovage root, and white peony root. The herbs are gently simmered twice to extract their full flavor and aroma, creating a rich herbal decoction that is commonly enjoyed warm.
Why You'll Love This Recipe
- Uses a steady cooking method that helps the ingredients absorb flavor gradually.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Good for learning how seasoning and simmering build flavor over time.
- Gives the dish a clear herbal and slightly bitter flavor profile without making the method feel complicated.
- Useful as a reference recipe because the steps explain both what to do and what to watch for.
Ingredients
- 10 grams Angelica Root (Dang Gui)
- 10 grams Prepared Rehmannia Root
- 10 grams Sichuan Lovage Root
- 10 grams White Peony Root
- As needed Water
- 1/2 bowl Rice Wine
- Optional Honey
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Angelica Root (Dang Gui)
This ingredient helps define the flavor, texture, or structure of the dish.
Prepared Rehmannia Root
This ingredient helps define the flavor, texture, or structure of the dish.
Sichuan Lovage Root
This ingredient helps define the flavor, texture, or structure of the dish.
White Peony Root
This ingredient helps define the flavor, texture, or structure of the dish.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Step-by-Step Instructions
Step 1
Rinse the angelica root, prepared rehmannia root, Sichuan lovage root, and white peony root briefly under running water.
Step 2
Place the herbs in a clay pot and soak them in water for at least 30 minutes.
Step 3
Add the soaking liquid and enough additional water to total about 2 bowls.
Step 4
Pour in 1/2 bowl of rice wine.
Step 5
Bring to a boil over high heat, then reduce to low heat and simmer until the liquid is reduced to about 1 bowl, approximately 25 minutes.
Step 6
Strain the herbal liquid into a clean container and reserve the herbs.
Step 7
Return the herbs to the clay pot, add about 3 bowls of fresh water, and simmer again until reduced to about 1 bowl, approximately 20 minutes.
Step 8
Strain the second extraction and combine it with the first batch of herbal liquid.
Step 9
Divide the soup into two servings and enjoy warm. Add honey if desired to soften the herbal bitterness.
Cooking Tips
- A clay pot is traditionally preferred for preparing this herbal soup. Rice wine should be added during cooking rather than after simmering for the best flavor. Honey may be added before serving if a milder taste is preferred. Always follow professional medical advice regarding the use of herbal preparations.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with a quick vegetable stir-fry or a simple pork, chicken, or tofu dish.
- If noodles or rice are included, it can work as a full meal on its own.
Recipe Card
Four-Ingredient Herbal Soup is a traditional Chinese herbal tonic made with angelica root, prepared rehmannia root, Sichuan lovage root, and white peony root. The herbs are gently simmered twice to extract their full flavor and aroma, creating a rich herbal decoction that is commonly enjoyed warm.
Ingredients
- 10 grams Angelica Root (Dang Gui)
- 10 grams Prepared Rehmannia Root
- 10 grams Sichuan Lovage Root
- 10 grams White Peony Root
- As needed Water
- 1/2 bowl Rice Wine
- Optional Honey
Method
- Rinse the angelica root, prepared rehmannia root, Sichuan lovage root, and white peony root briefly under running water.
- Place the herbs in a clay pot and soak them in water for at least 30 minutes.
- Add the soaking liquid and enough additional water to total about 2 bowls.
- Pour in 1/2 bowl of rice wine.
- Bring to a boil over high heat, then reduce to low heat and simmer until the liquid is reduced to about 1 bowl, approximately 25 minutes.
- Strain the herbal liquid into a clean container and reserve the herbs.
- Return the herbs to the clay pot, add about 3 bowls of fresh water, and simmer again until reduced to about 1 bowl, approximately 20 minutes.
- Strain the second extraction and combine it with the first batch of herbal liquid.
- Divide the soup into two servings and enjoy warm. Add honey if desired to soften the herbal bitterness.
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