| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Ceideburg 2, Chinese, Soups | 1 | Servings | |
INGREDIENTS
| 6 | c | Boiling water |
| 2 | T | Soy sauce |
| 1 | Dozen 1/2-inch sections of | |
| garlic shoots or | ||
| 1 | Scallion cut into 1/8-inch | |
| sections | ||
| 1/2 | Ounce finely chopped | |
| Ginseng root | ||
| 1 | t | Sesame oil |
| 1 | t | Salt |
INSTRUCTIONS
Ran across these three short recipes utilizing ginseng. Thought someone into herbs and/or Chinese medicinal cooking might find them interesting. Note the measurement for "a heaping tablespoon vegetable oil" in the last recipe. Ginseng must be pretty miraculous stuff if you can heap tablespoons of oil... Put seasonings in a bowl and pour the boiling water into it. This is a good drinking soup that goes well with a heavy dinner. From "The Ginseng Book", Louise Veninga, Ruka Publications, 1973. Posted by Stephen Ceideberg; May 17 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 67
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 3439.7mg
Potassium: 158.6mg
Carbohydrates: 5g
Fiber: 1.1g
Sugar: 1.3g
Protein: 2.2g