Chinese Herbs & Japanese Curry Soup
Angelica Sinensis (“Dang Guai”)
Solomon’s-seal (“Yu Zhu”)
Astragalus Root (“Bei Qi”)
Szechuan Lovage Root
Chinese Yam (“Huai Shan”)
Japanese Curry (Medium Hot)
Japanese Dried Seaweed
Put all Chinese herbs and hot water in Healthy Slow Cooker. Boil soup for about 2 hours. Set aside.
Wash and unpeel carrot and potato. Cut into chunks. Boil together in water until just cooked.
Melt curry using the boiling herbal soup to form a paste. Add to Slow Cooker along with carrots, potatoes and Japanese seaweed. Then boil soup for another 1 hour and serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference