Lamb Soup with Dang Gui

Categories: Kidney Yang Vacuity, Liver Blood Vacuity, Spleen Yang Vacuity

Lamb Soup with Dang Gui

1/2 lb. slivered lamb meat
2 chopped Walnuts
5 red Chinese dates
10 g Dang Gui
10 g dried Longan, slivered
1 star anise seed
1 tsp. minced scallion
1 thin slice of fresh ginger
1 T. rice wine or cooking sherry
1/2 tsp of salt or more to taste
1 tsp. soy sauce

Boil the lamb in 2 cups water with the scallions and ginger for ten minutes. Skim off any bubbles on the surface.

Add the other ingredients except the sou sauce and wine and cook for 10 more minutes. Remove the dang gui root and the slice of ginger.

Add soy sauce and wine and serve hot.
Serves 1.

Lamb: Boosts Kidney yang, warms middle jiao
Walnuts: Tonifies KD and LU, nourishes jing and marrow
Chinese Dates: Strengthen SP, nourishes body, stops cough, tonifies qi, blood and yin
Dang Gui: invigorates and tonifes Blood
Longan: strengthens SP/ST, nourishes qi and blood
Anise: strengthens ST, rectifies qi
Black Pepper: warms middle jiao, expels cold
Scallion: ST, LV, KD; invigorates blood
Ginger: Disperses cold
Rice Wine: expels cold, invigorates blood
Salt: salty and cold; goes to KD, clears heat cools blood
Soy Sauce: salty cold; goes to KD