Walnuts and Cashews in Pork Broth
Soup Name: Walnuts and Cashews in Pork Broth
Traditional Chinese Name: 合桃素湯 (hé táo sù tāng)
This interesting soup is mainly composed of round stuff (little nibbles of things) like nuts and beans. This soups excellent for “brain” and “memory” development (so says my herbalist) and great for kids. This soup does need something to punch up the taste because without additional veggies, it really does taste a bit bland and nutty, so I threw in a pumpkin (which still didn’t make it sweet enough, so maybe throw in some carrots and corn too). Next time.
What ingredients are required?
1 pound fresh pork shank
20g of peeled cashews
20g of peeled walnuts
2-3 large dried dates
1 fresh lily bulb (or dried)
10 pitted red dates
20 dried lotus seeds
1 whole Japanese pumpkin, largely sliced with skin
40 g red kidney beans
2 L of water
How do I prepare it?
- Soak the cashews, walnuts, dates, lily bulb and beans in warm water
- Begin to boil your soup water
- In a separate pot of boiling water, blanch the pork shank for 5 minutes and drain
- Wash and chop pumpkin into slices (while keeping skin to prevent the pumpkin from disintegrating)
- When your soup water boils, throw all the ingredients together
- Boil on high heat for 30 minutes and reduce to a medium boil for another 1.5 hours
- Serve and enjoy!
- Excellent soup for eyes and brain development (especially in children)
- Ingredients are readily available
- Soup is low in fat
- This soup has a strong nutty taste, so you can consider masking it with more veggies (ie: corn, carrots, squash)
- Caution for children under 2 (as walnuts & cashews may be a risk for nut allergy)