Chinese Cinnamon Barley Soup

Categories: Kidney Yang Vacuity, Spleen Damp, Spleen Damp Cold, Spleen Yang Vacuity, Stomach Cold

Chinese Cinnamon Barley Soup
six servings

*8 whole scallions, ends trimmed, cut into 1.5 inch sections and smashed lightly with the flat side of a knife
*8 cloves garlic, smashed lightly
*8 slices of ginger, about the size of a quarter, smashed lightly
*2 sticks of cinnamon
*1 tsp anise seeds
*1/2 cup soy sauce (or tamari sauce if wheat sensitive)
*1/2 cup rice wine or sake
*7 cups water
-2 lbs chuck or beef stew meat, cut into 1.5 inch cubes (or adzuki beans with tempeh if vegetarian)
-1 cup barley
-1 1/2 lbs spinach, trimmed, rinsed and drained
-3 TBS minced scallions, white part only

1. Place the starred ingredients in a large pot or casserole dish. Bring to a boil.

2. Add the beef and barley, and boil again. Reduce the heat to low, cover and simmer, skimming the surface to remove impurities and fat. Cook for 1 1/2 hours, until the beef is very tender. Scoop out the ginger slices, cinnamon sticks, and anise seeds, and discard.

3. Add the spinach to the beef, cover, and heat till boiling. Ladle the meat with broth and spinach into serving bowls, sprinkling the top with scallions. Serve immediately.

TCM Theory:
Scallions: warm, acrid, LU, ST
Garlic: warm (when cooked), acrid, sweet (when cooked), LU, ST, SP
Ginger: warm, acrid, LU, ST, SP
Cinnamon: warm to hot, acrid, ST, SP, LV, KD
Soy Sauce: cold, salty & sweet, SP, ST, KD
Rice Wine: warm, acrid, sweet, bitter, HT, LV, LU, ST
Beef: warm, neutral, sweet, SP, ST, KD
Barley: cool, salty, sweet, SP, ST
Spinach: cool, sweet, ST, LV, LI, SI

Overall Effect of Ingredients:
Warms the KD and the middle burner, tonifies KD yang