This goji, red dates, angelica and lamb soup recipe is from Zhang Zhongjing’s "Essential Prescriptions of the Golden Cabinet". It has the therapeutic effects of nourishing Qi and Blood, warming the Heart and Kidney, strengthening the Spleen and Stomach, and strengthening the body, making it a very suitable tonic for winter. We have modified the original recipe by including dried shitake mushrooms for added nutritional benefit.
Lamb is warm, sweet and strengthens the Spleen and Kidneys, and is best for those who might tend to a cold or weaker constitution. It becomes more easily digestible the longer it cooks. Adding the blood and Qi tonics of Dang gui, Gou qu zi and Hong zao, as well as warm and spicy Sheng jiang and Cong bai support the Spleen and digestion so that we can assimilate the rich nutrients of the lamb. Finally, adding the Xiang gu, which is a sweet and neutral qi tonic, supports our immune system in the cold winter months.
Ingredients
- 1½ lbs Bone-in leg of Lamb
- 8 g Dang gui/ Angelica sinensis/ Angelica root
- 12 g Xiang gu / Lentinus edodes / Shiitake mushrooms (dried)
- 15 g Gou qi zi/ Lycium barbarum/ Goji fruit
- 8 pc Hong zao/ Ziziphus jujube/ Red dates (pitted)
- 4 slices Sheng jiang/ Zingiberis officinale/ Fresh Ginger (peeled)
- 2 Tbsp Rice wine
- 2 stalks Cong bai / Bulbus allii / Green onions
- 6 c Water
Cooking Instructions
- Chop the leg of lamb into small pieces, blanch, rinse and put in a clay casserole or Dutch oven.
- Rinse and soak the red dates to soften, remove pits.
- Rinse and soak the dried shiitake mushrooms to rehydrate.
- Rinse other herbs.
- Add all ingredients except goji berries to the casserole.
- Bring the casserole to a boil over high heat, then switch to low heat, simmer for about 1 hour.
- Add goji berries and season with salt 15 minutes before serving.
