Ginseng, antler and sea cucumber soup

Categories: Asian, Kidney Jing Vacuity, Kidney Yang Vacuity, Kidney Yin Vacuity, menopause, Soup


Ginseng, antler and sea cucumber soup

Ginseng (6g)
deer antler (1g)
dried sea cucumber (250g)

Soak the sea cucumber overnight, clean and cut into small cubes; slice the ginseng, and grind the deer antler. Bring to the boil 750ml water in a pot, add in the sea cucumber and cook for 15 minutes; discard floating foam and add in salt, millet wine and ginseng slices; cook for a further 30 minutes; add in deer antler powder and cook for 5 more minutes, add pepper and sesame oil to taste, and thicken with cornstarch paste. Sprinkle green onion on top and serve hot.

Ginseng enriches the primordial energy of the body; deer antler warms the kidney; sea cucumber replenishes essence and promotes storage of marrow.