Ingredients
-
1
-
1
-
6
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Flu Fighting Mustard Green and Sweet Potato Soup, Another medicinal Chinese soup from Grace Young’s The Wisdom Of The Chinese Kitchen.It is naturally high in Vitamin C and is used to fight colds and the flu.The sweet potatoes start to dissolve in the broth and sweeten it ;otherwise this is a really bland soup, though I find it’s simplicity a bit refreshing if you are already sick.For medicinal purposes the tradition is that the soup be cooked a full 3 hours.It actually tastes better if you only cook it for about 1 hour though.You could add small bits of pork and a touch of salt to make it more flavourful., This truly is a remedy for influenza. Growing up, whenever I had a bad case of the flu, my grandma used to make this soup for me. I am 4th gen Chinese American and her father was a western MD in Montana, but trained also in traditional Chinese medicine. During the flu of 1917 (?), the Spanish Flu, great grandfather had the only cure around… I’m assuming this recipe was part of that- it worked like magic on me! Yes, if boiled a long time, it tastes like dirt, but it works better if boiled longer. I serve hot when actually sick, but plan to keep cold in fridge during this flu season to prevent coming down with flu.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Wash the Mustard Greens Very Thoroughly in Several Changes of Water.when You Think They Are Clean,Wash Them Again! |
|
2
Done
|
Cut the Greens Into 1'' Peices.peel and Cut the Sweet Potato Into Large Chunks. |
|
3
Done
|
Bring All Ingredients to a Boil,Reduce the Heat to Low and Simmer,Covered ,For 3 Hours. |
|
4
Done
|
Serve Hot. |
