Nourishing Eel and Astragalus Soup
With all the rushing around at year’s end during our winter and holiday season, everyone can benefit from some Qi and Blood tonification, and what better way to do this than with a satisfying soup that is full of supportive nutrients?
For this recipe, the key ingredient is freshwater eel, which is available cleaned and frozen in most Asian markets and has one of the lowest levels of mercury found in seafood, as well as being exceptionally high in protein, with 23.7 grams of dietary protein per 100 grams. Eel is an excellent source of Omega-3 fatty acids, vitamins A and B12, and a rare food source of vitamin D, which is critically important for the skeletal system and immune health.
In terms of TCM function, eel is considered to be warm and sweet, entering the Lung, Spleen, Urinary Bladder, and Liver channels. Some sources also say that eel enters the Kidney channel. Eel tonifies Qi, Blood and Yin, disperses Wind and Cold, drains Damp and strengthens bones. This makes it especially good for prevention against Wind, Damp and Cold patterns that are often seen this time of year.
In addition to replenishing Qi, Blood and Yin, the addition of Huang qi / Astragalus root as the primary herb in the recipe strengthens the Spleen, stabilizes the exterior and relieves numbness and pain from Qi and Blood deficiency. Hong zao / Red dates tonify the Qi and support the middle Jiao, while also nourishing the Blood and calming the Shen. Sheng jiang / fresh ginger root adds warmth and spiciness, releasing exterior Wind-Cold, and Da suan / fresh garlic warms the Stomach, strengthens the Spleen, and promotes the movement of Qi. Combining these herbs together with the freshwater eel makes this a very suitable tonic soup for this season, and for any time that one is seeking supportive nourishment for Qi and Blood.
Ingredients
- 8-10 oz Eel (fresh or frozen and defrosted)
- 20 g of Huang qi/Astragalus membranaceus root
- 10 pc Hong zao/ Red dates/Ziziphus jujuba fruit
- 3 slices Fresh Ginger
- 2 cloves Garlic
- 1 Tbs Vegetable oil
- 1 Tbs Chinese cooking wine (“Hua Diao” is best)
- Salt to taste
Instructions
- Rinse Astragalus and Red dates and soak Astragalus in 1/2 cup of water; set aside
- Mince garlic
- Wash and remove innards of eel; cut into 2-inch pieces
- Heat oil in a pot, add garlic and ginger, cook for 2 minutes
- Add eel pieces and wine
- Stir fry until the eel is half cooked
- Add Red dates and Astragalus to pot with 4 cups water
- Bring to a boil then simmer over low heat for 1 hour
- Skim scum and oil from the top
- Add salt to taste and enjoy!
