A Nourishing Light Soup for You
This is a soup using dried seafood for the broth as opposed to the traditional pork bones. Soaking the grains overnight helps remove phytic acid and makes them more digestible.
Credits: Ceri, Zenxin master chef Winter Melon Soup
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Preparation: Overnight + 10 mins
Cooking time: 30 + 20 mins
Serves: 6-8 pax
- 50g organic dehulled barley
- 50g organic Job’s tears
- 30g dried baby scallops
- 30g dried oysters
- 1 piece of dried squid
- 1 piece of kombu
- 8 organic dried shiitake mushrooms
- 6 organic red dates
- 1 organic winter melon ~900g to 1 kg
- 2 organic Thai carrots
- 2 small organic brown onions
- French sea salt
- Rinse the organic barley and soak overnight. In the morning drain and add to a pot of boiling water. Turn down to simmer.
- Soak the baby scallops and shiitake mushrooms in separate bowls with boiling water.
- Rinse the rest of the seafood.
- Take the kombu and cut it into 1 cm squares and add it and the shiitake mushrooms, red dates, scallops, oysters and squid to the water. Simmer for 30 mins.
- Peel the carrots and winter melon, cut into bite sized pieces and add to the simmering water for another 20 minutes.
- Season to taste with French salt.
Both dehulled barley and Job’s tears are sweet and mild in taste, while slightly cool in nature. Job’s tears nourish the spleen and lungs, while reducing heat and adding moisture. Dehulled barley is an excellent source of fibre and antioxidants to help balance the digestive system and help lower cholesterol and control blood sugar levels.
For those with cooled systems or weak digestion add ginger and spring onions. Otherwise this is an ideal soup to help reduce summer heat.