We were feeling a little under the weather yesterday. We just wanted something light for dinner. We were thinking of some light broth and noodles, if not some congee cooked with the broth. We started our broth in an impromptu manner. We tend not to use meat or bones for our broth these days. We hardly go grocery shopping and dried herbs and ingredients are just what we need to make a rather light but wholesome broth.
We started a tonic broth but then someone bought us dinner so we thought we would have the packed dinner and save the broth for tomorrow.
This is what we put in our herbal broth:
- Soy beans for that extra flavor
- Dried shrimps for flavor too
- Dried Shitake for flavor. Mushrooms add a lot of flavor to broth especially when there is no meat involve
- Dried scallops for flavor again
- Dang gui aka Chinese Angelica. We love the taste of this and it is a warming herb, good for this rainy weather
- Fo-ti aka Multiflorum Polygonum. This makes it taste rather herbal and sweet. It is a powerful antioxidant.
- Dang Shen aka Codonopsis root
- Red dates for sweetness and antioxidants
- Wolfberry for vitamins and sweetness
We brought it to a boil and simmered for 45 minutes to an hour.
We heated it up today and am having it now as we are writing this post. We would usually put soy sauce or salt in the broth when we have it with noodle or congee. Nonetheless, this is extremely sweet and tasty on its own. It is just slightly salty but it is tasting so wholesome. We love a good cup of savory 'tea' on a cold tropical day.
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