Four Herbs Soup (Si Shen Tang - 四神汤)
Four Herbs Soup, or sì shén tāng (四神汤), got its name from its use of four key Chinese medicinal herbs: dried fox nut barley, lotus seeds, Chinese yam, and poria cocos mushrooms. You may also see this recipe translated as Chinese Four Gods Soup or Four Spirits Soup.
- Prep time
- 2 hr
- Cook time
- 2 hr 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 30 g dried fox nut barley ((芡实, qiànshí))
- 25 g dried lotus seeds
- 30 g dried Chinese yam slices ((山药, shānyào))
- 35 g poria cocos mushrooms ((苻苓, fú líng))
- 2 pounds pork neck bones ((or 100g dried soybeans as a vegetarian option))
- 5 slices ginger ((⅛-inch/3mm thick and 2 inches/5cm long) )
- 6 ounces carrot (about 1 medium, cut into 1½-inch (4cm) chunks)
- 12 ounces daikon radish (about 1 small, cut into 1½-inch (4cm) chunks)
- 10 cups water
- salt (to taste)
Instructions
- 1
Soak the dried fox nut barley, dried lotus seeds, dried Chinese yam, and poria cocos mushrooms in a bowl with enough water so that everything is submerged.
- 2
Meanwhile, soak the pork bones in cold water for 1 hour. Rinse thoroughly, and drain. In a large thick-bottomed stock pot, add the pork bones and enough cold water to cover. Bring to a boil over high heat. Once boiling, immediately drain the pork bones through a colander and rinse them clean. Wash the soup pot as well. This soaking and boiling process washes away impurities and keeps the soup clear.
- 3
Add the pork back to the pot. Drain the dried herbs, and add to the pot as well, along with the ginger, carrot, daikon, and 10 cups of water.
- 4
Bring to a boil, then cover and reduce the heat to medium-low. The water should be moving at a slow simmer—not simmering rapidly or boiling. Cook for 2 hours.
- 5
Add salt to taste just before serving. We like to enjoy the meat from the pork bones with light soy sauce for dipping.