Chinese Herbal Soup (Chai Si Bamee)

Chinese Health Soup Spices — Chinese Herbal Soup (Chai Si Bamee)

Product Name: Специи китайский оздоравливающий суп, Chinese Herbal Soup, Chinesische Kräutersuppe, Soupe aux herbes chinoises, Sopa de hierbas china, 汤料 中药材汤, ชุดตุ๋นสมุนไพรจีน

Synonyms: Chinese herbal soup, Chinese medicinal soup, herb-based soup.

Parts Used: ginseng root — main part, goji berries, astragalus root, licorice root, Chinese angelica root, cordyceps mushroom (dried), Chinese yam root, polygonatum fruit.

Nutritional Value of the Product: carbohydrates, plant-based proteins, dietary fiber, B vitamins, vitamin C, iron, calcium, potassium, magnesium, zinc, polysaccharides, flavonoids, saponins.

Main Beneficial Properties of the Product: immunomodulatory action, antioxidant action, anti-inflammatory action, adaptogenic action, tonic action, support for liver and kidney function, normalization of metabolism, improved digestion.

Beneficial for Conditions: J45 bronchial asthma, K29 chronic gastritis, K30 functional dyspepsia, D50 iron deficiency anemia, E11 type 2 diabetes mellitus (as part of complex therapy), I10 essential hypertension (as an auxiliary means), J06 acute upper respiratory tract infections.

Contraindicated for Conditions: allergy to plants of the Fabaceae and Apiaceae families, Celiac disease, chronic renal failure (N18), gout (M10), pregnancy and lactation without medical supervision.

Culinary Use: preparation of soups with chicken, duck, beef, or pork; cooking broths with vegetables; addition to vegetarian soups with tofu and mushrooms; preparation of health-infused decoctions.

Forms and Processed Products: dried herbs, crushed roots, berry additives, soup sets.

Geography of Use and Dietary Traditions

Chinese herbal soup is part of the ancient dietary tradition of China, rooted in the practice of Traditional Chinese Medicine (TCM). Such soups were prepared as far back as the Han Dynasty and used as everyday food and a means of disease prevention. In Southern China and Hong Kong, such soups are served in families several times a week, often combined with chicken, duck, or pork ribs. In northern regions of China, herbal soups are considered a means of strengthening the body during the cold season. Thai cuisine has also adopted the tradition of Chinese herbal soups, especially in Chinese communities in Bangkok, where such sets are sold in markets. Vietnamese and Malaysian cuisines use similar herbal blends for preparing homemade health soups. Thus, the product has ethnocultural significance and combines gastronomy and medicine.

Toxicity and Food Safety

The product is considered safe when prepared correctly; however, individual allergic reactions to specific herbs are possible; digestive disorders may occur with overdosing of certain components. Not recommended for raw consumption.

Product Composition: Chinese angelica root (Dang Gui) 55%, astragalus root (Huang Qi) 15%, goji berries (Gou Qi) 10%, codonopsis root (Dang Shen) 10%, star anise (Ba Jiao) 10%.

Culinary Recipes with Chinese Herbal Soup

Recipe 1. Chicken-Herb Soup

• Ingredients: whole chicken 1.2 kg, Chinese Herbal Soup spice set 100 g, water 3 L, salt 10 g, green onions 30 g.
• Preparation method: wash the chicken and cut into large pieces, cover with water, bring to a boil, skim off the foam. Add the spice set and cook over low heat for 2 hours at a temperature of about 90–95 °C. Add salt, add chopped green onions, and let stand for 10 minutes.
• Nutritional value per 250 ml serving: 180 kcal, protein 20 g, fat 8 g, carbohydrates 5 g.
• Culinary features: a traditional dish from Southern China, often served during the cold season as a strengthening soup.

Recipe 2. Vegetarian Tofu and Herb Soup

• Ingredients: tofu 300 g, Chinese Herbal Soup spice set 80 g, dried shiitake mushrooms 50 g, carrots 100 g, water 2.5 L, soy sauce 20 ml, salt 8 g.
• Preparation method: soak mushrooms for 30 minutes, slice carrots into rounds. Bring water to a boil in a pot, add the spice set, cook for 1.5 hours over low heat at 90 °C. Add mushrooms, carrots, and diced tofu, cook for another 20 minutes. Season with soy sauce and salt.
• Nutritional value per 250 ml serving: 120 kcal, protein 10 g, fat 5 g, carbohydrates 9 g.
• Culinary features: a traditional option for Buddhist cuisine, common in China and Taiwan, served as a light medicinal soup.