Chinese Herbal Chi Soup 
One of the most common ways to use tonic herbs in China is
cooking them in a soup with vegetables. Generally speaking, tonic herbs have
a pleasant taste which does not adversely affect the flavorful aspects of mealtime
soups.
The herbs astragalus, codonopsis, and dioscorea are classified by Chinese
herbalists as Chi tonics. They are reputed to benefit digestion, aid the
absorption of nutrients, and enhance energy. Astragalus has been shown to
improve immune system responses, while codonopsis helps build red blood cells,
and dioscorea regulates blood sugar. The two dried fruits, lycium and longan,
are classified as blood tonics. They are reputed to treat anemia, reduce
fidgeting, and benefit sleep. Lycium has been shown to protect the liver
from chemical damage and reduces blood sugar. Black fungus and seaweed add
a satisfying texture to the soup. Black fungus has been shown to reduce platelet
aggregation (excessive clotting of the blood) and seaweed provides many mineral
nutrients. Polygonatum is traditionally classified as a yin tonic, which
restores moisture. Recent studies indicate that it is also a heart tonic
and that it reduces blood sugar. Lotus seed is a mild sedative useful for
relieving hyperactivity; it is rich in proteins.
Add all or half the package of herbs to 5 or 6 cups of water,bring to a
boil, cover and simmer one hour. Beans can be added and cooked at the same
time.
After one hour add sliced fresh vegetables, such as carrots and celery and
simmer for an additional 5-10 minutes to soften them. Add 1 tablespoon of
tamari sauce and 1 teaspoon of sesame oil. Remove from heat. For additional
flavor add a large teaspoon of unpasteurized miso (miso should not be boiled).
All the herb materials are edible except astragalus which is too fibrous,
and this item should be removed before serving (it is the long flat herb).
The package of herbs contains about 5 ounces of dried herb material. This
recipe makes enough soup for four persons, so each one gets about 35 grams
of Chinese herbs.
For individuals recovering from serious illness or other debilitating experience,
the soup can be taken daily for about one week to restore strength. Others
may wish to enjoy this dish about once a week for a great energy boost.
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