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Best Easy Four Herb Soup Recipe

Name: Best Easy Four Herb Soup Recipe
Total time: 150 min
Yield: 350 g
Ingredients: bone-in pork shoulder 2 lbs; dang gui (angelica root) slices 0.5 oz; shu di (rehmannia root) 0.7 oz; bai shao (white peony root) 0.6 oz; chuan xiong (szechuan lovage rhizome) 0.3 oz; dried red dates 6 pieces; goji berries 2 tbsp; water 10 cups; salt 1.5 tsp; light soy sauce 1 tbsp; white pepper 0.25 tsp

Four classic Chinese herbs—dang gui, shu di, bai shao, and chuan xiong—simmer with meat into a restorative broth. This protein-enhanced family tonic is a foundational TCM soup for nourishing blood.

Cook 150 min Difficulty NORMAL 210 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

bone-in pork shoulder 2 lbs
dang gui (angelica root) slices 0.5 oz
shu di (rehmannia root) 0.7 oz
bai shao (white peony root) 0.6 oz
chuan xiong (szechuan lovage rhizome) 0.3 oz
dried red dates 6 pieces
goji berries 2 tbsp
water 10 cups

Seasonings/Sauce

salt 1.5 tsp
light soy sauce 1 tbsp
white pepper 0.25 tsp

Nutrition summary

Carbohydrates 12 g 23%

Protein 24 g 45%

Fat 7 g 32%

Serving size 350g

Cooking steps

1

Rinse the pork shoulder under cold water. Blanch in boiling water for 3 minutes, then drain and set aside to remove impurities.
2

Add 10 cups of water to a stockpot and bring to a boil over high heat.
3

Add the blanched pork shoulder, dang gui, shu di, bai shao, chuan xiong, red dates, and goji berries. Reduce heat to low and skim any foam that rises.
4

Cover partially and simmer on low for 2.5–3 hours, maintaining a gentle bubbling—not a rolling boil—to extract flavors and keep the broth clear.
5

During the last 20 minutes, add salt, soy sauce, and white pepper. Stir well and adjust seasoning to taste.
6

Once the meat is tender and the broth is aromatic, remove from heat. Discard herb roots if preferred. Serve hot, ensuring each bowl has some broth, meat, and dates.

Personalized Q&A

Q. What are the key ingredients that give this Four Herb Soup its signature flavor and properties?

The Four Herb Soup is defined by its blend of traditional herbs: dang gui (angelica root), shu di (rehmannia root), bai shao (white peony root), and chuan xiong (szechuan lovage rhizome), combined with pork shoulder, red dates, and goji berries. These ingredients impart the broth's characteristic aroma, nourishing qualities, and gentle earthy sweetness.

Q. What's the most important cooking technique for making a clear, flavorful broth in this recipe?

The crucial step is maintaining a gentle simmer after the soup comes to a boil. Avoiding a hard boil prevents the herbs and meat from releasing excess fat or causing cloudiness. Skimming off surface foam within the first hour also keeps the broth clear and refined.

Q. How can I make sure the pork stays tender and the herbs don’t overpower the soup?

Slow simmering the soup on low heat for 2.5–3 hours allows the pork to become tender without drying out. Partially covering the pot prevents excessive evaporation and bitterness. Adding the salt and seasonings only in the last 20 minutes helps keep the flavor balanced.

Q. How many calories and how much protein does each serving provide?

Each 350g serving of Four Herb Soup provides 210 kcal, including 24g of protein, 12g of carbohydrates, and 7g of fat. The soup's protein calories account for about 45% of its total energy per serving, making it a nourishing, protein-rich tonic.

Best Easy Four Herb Soup Recipe

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