Soup and Congee

Herbal soups are traditionally made in China on a weekly basis to keep the body and immunity strong and prevent colds and other seasonal bugs. Soups are similar to congee in that the herbs are cooked with food. However, they are made into a soup form and not cooked down for hours. Soups generally contain some form of meat, vegetables, grains, and water along with the herbs.

Congee is a well cooked soupy grain or type of fortified porridge. It is considered very easy to digest, and a very therapeutic food often used in convalescence. It can also help those who cannot digest carbohydrates. To make congee fill a large pot with 9 cups of water, 1 cup of grain (white rice is best), 1 ounce of whole herbs, and 1-2 ounces of meat if desired. Cover pot and bring to a boil, turn down the heat to lowest possible setting, and cook slowly and gently for 6-8 hours. Congee is done when it is soupy with a thick porridge consistency.

Ideally enamel, glass, or stainless steel is used, avoiding aluminum, iron, and other metals.