One of my favorite past time is making Chinese soup. I love the nourishing and medicinal aspect of healing the body from within. Postpartum Me includes a lot of back pain, weak knees and tender tendons. This Chinese soup recipe is perfect for those suffering with nagging chronic back pains.
This soup is neutral and suitable for most people. While it carries a subtle bitter taste from Codonopsis Pilosula (aka poor man’s ginseng) it is still easy to drink.
The soup colour has a dark color from the black bean and Morinda officinalis / Indian Mulberry.
I do not suggest eating the meat from the pork bones after the soup is ready unlike a those from the Green Radish and Carrot with Pork Bone Soup Recipe 青紅蘿蔔豬骨湯.
Health Benefits of Chinese Herbs
社仲 Eucommia ulmoides – enhance bones strength and body muscles, reduce fattiness, enhance energy metabolism and antioxidants
巴戟 Morinda officinalis / Indian Mulberry – enhances libido because it improves kidney functions. Useful to treat urinary incontinence, female infertility due to cold uterus, pain and numbness because of wind-cold, soreness and weakness of low back and knee, and rheumatism etc.
党参 Codonopsis pilosula – enhance immunity, dilate blood vessels, lower blood pressure, improve microcirculation, enhance hematopoietic function, and so on.
I love using my OXO fat separator! It has a capacity for 4-cup/900mL. Pour the soup into the separator, and watch the fat rise to the top while soup settles to the bottom. The heat resistant strainer catches unwanted bits, and the stopper prevents fat from rising to the top of the spout. Once the soup has settled, remove the strainer and the stopper and pour out perfect clear soup. A shield prevents the gravy from spilling over the top of the separator, instead of through the spout. And it is dishwasher safe! This is the best fat separator I’ve purchased lately!
Chinese Soup for Back Pain 社仲巴戟豬尾骨燉湯
Nourishing soup for healing back pain and weak tendons
Ingredients
- 社仲 Eucommia ulmoides
- 巴戟 Morinda officinalis / Indian Mulberry
- 豬尾骨 Pork tail (1 lbs)
- 黑豆 Black beans
- 党参 Codonopsis pilosula (not shown above)
- 杞子 Goji berries
- 玄肉/ 龍眼肉 Dried Longyan
Directions
- Step 1 Wash all dry ingredients and blanch in hot water
- Step 2 Blanch pork bones and in hot water
- Step 3 Fill clay pot with water to 80% water level, bring to boil and add all ingredients in
- Step 4 Boil on high heat for 3 hours
- Step 5 Reduce to medium heat for another 3 hours
- Step 6 Add pinch of salt for taste
- Step 7 Serve hot
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Nancy is a finance professional by trade and has an eye for passion.
She is the writer, stylist, photographer and foodie based in Vancouver, British Columbia, Canada.
This new Mommy also runs a Baby / Lifestyle Blog 
