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Emointhekitchen
China,  Indian summer,  Recipes,  Soups,  Summer

Sweet vegetable soup with Job’s-tears

In the Chinese cycles of the seasons and the elements, Earth is often referred to as Indian Summer, or late summer, which is considered a time for slowing down and gathering in.

The sweet taste enhances qi. However, this statement only applies to sweet and neutral, warm vegetables, all kinds of cereals, meat, fish, eggs, legumes, fats, nuts and seeds – in other words, it applies to all nutritious foods that have a delicate taste. All of these foods (although some relate to other organs) strengthen the qi of the spleen.

Sweet moisturizes. This claim applies to cereals, root vegetables, fruit, dried fruit, fruit juices and sweeteners, such as cane sugar, honey, cane molasses, maple syrup, cereal malt, etc. These foods, when consumed in reasonable quantities, form juices, calm the nervous system, are relaxing and improve sleep.

Unfortunately, refined sugar does not have the same effect. Its qi spleen metabolism suffocates and removes vitamins and minerals from the body. Subsequently, it contributes to the accumulation of excessive moisture and mucus. For the same reasons, we should omit foods that produce moisture during this period, such as dairy products, fried and fatty foods.

The spleen likes heat. Therefore, it is advisable to eat and drink hot drinks. Short heat treatment of food improves its digestibility. Morning cereal porridges and soups made from sweet and root vegetables are suitable.

We can include a bitter taste in the diet, which helps to dry out moisture (for example, add dandelion leaves to the soup).

Even during late summer, very hot days can occur, but keep in mind that consuming cold drinks and food or drinks with ice is not good for the spleen. To cool the heat, we can make green tea, have watermelon or cucumber, but not from the refrigerator.

We need:

1 onion
200g Hokkaido pumpkin
3 cups water
2 tablespoons white (Shiro) miso
1 tablespoon freshly squeezed ginger juice
cooked Job’s-tears
2 cm Wakame seaweed

Procedure:

We soak Job’s-tears in advance, for about 3 hours, but it is enough for an hour. Cook for 30-40 minutes until soft. We’ll stop. We also soak Wakame algae in advance.
Bring the water to a boil, add the chopped onion and Wakame seaweed (just 1 cm square per person).
Meanwhile, cut the pieces of Hokkaido pumpkin with the skin, add and cook for a maximum of 10 minutes.
Turn off the flame and stir in a cup 1-2 teaspoons of a white bowl with soup broth. Pour into the pot.
Add grated ginger juice to taste and cooked Job’s-tears. Leave for another 5 minutes. Drag to connect the tastes.
The sweet taste of the soup is balanced by ginger, which also warms the lungs and strengthens the digestive organs.

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