CHINESE SOUP FOR BACK PAIN RECIPE 社仲巴戟豬尾骨燉湯

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.

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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

November 16, 2017

Difficulty: Easy

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Nourishing soup for healing back pain and weak tendons

By: Nancy

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