Huang Bai Summer Soup

Enjoy this simple and nourishing soup that is perfect to clear summer heat and strengthen digestion. Including the corn cob after cutting off the kernels, in combination with the sweet crispness of carrots, and sharpness of dried ginger make for a nutrient-rich treat.

Phellodendron bark, a bitter Chinese herb, reduces heat in the body, dries dampness, and promotes urination. Corn cob is sweet and neutral in energy. It helps regulate the digestion, while carrots, also sweet and neutral, strengthen the spleen and lungs.

The contrasting spiciness of warm dried ginger, which supports the Yang (warming and energizing) function of the digestive tract, harmonizes the soup.

Ingredients

• 8 grams Huang bai (Phellodendron chinense bark, Amur cork tree bark)
• 2 cobs Yu mi xin (Zea mays, sweet corn) cob
• 8 grams Gan jiang (Zingiber officinale, Ginger) root
• 1 large Carrot, cut in to 2” segments
• 150 grams (5 oz.) Choice of protein
• 5 cups Water
• Salt (to taste)

Cooking Instructions

1. Rinse ingredients
2. Put ingredients into pot
3. Add the water and bring to a boil
4. Reduce to low heat and cook for 1 hour
5. Strain, salt to taste, and enjoy

Feel free to adjust proportions or ingredients to your personal taste.

Huang bai is bitter, so consider using less the first time you make this Chinese soup.

If you’d like to discover more healthy and tasty summer foods, take a look at our Seasonal Foods For Summer webinar. And to find out more about using Chinese herbs, take a look at our Top Ten Essential Chinese Herbs webinar!