This simple pregnancy tonics soup recipe was shared by my mother-in-law, and my dear hubs helped to prepare the concoction after checking with her.
Dang Shen, also known as, Codonopsis Pilosula, is a type of Chinese herbs used mainly to boost immunity, reduce fatigue and stimulate the central nervous system.
While it looks very similar to Ginseng and Cordyceps, it is sometimes referred to as the “poor man’s Ginseng” because both Ginseng and Cordyceps are more costly.
This recipe was done using a slow cooker and simmered over approx. 6 hours before consuming.
1/2 black chicken – either black chicken or pork ribs can be used
Water – fill enough to cover ingredients or as desired.
Dang Shen, one strip sliced
Wolfberries, a handful
Red Dates, 10 – 15pcs
- Blanch the meat. Drain water and set meat aside.
- Rinse herbs and put into slow cooker and pour water to keep ingredients submerged. Set at auto for slow cooker to work its magic.
- Cook for approx. 4 to 6 hours, season and ready to serve.
Benefits of this pregnancy tonics soup:
Dang Shen: Boost immunity, reduce fatigue and stimulate the central nervous system
Wolfberries (or Goji berries): Aids in vision, beneficial to kidney and livers, and packs loads of antioxidants.
Red dates: Coveted superfruit by the Chinese, boosting 70-80X more Vitamin C than grapes and apples, helps improve immunity and anemia. Previously we did an iron-boosting drink during my first pregnancy as I was suffering from low iron levels, and it really did help!
- Ensure meat is fully cooked before consuming the soup or meat.
- Reduce the amount of water for a richer soup – the amount we used was a tad too much, so the soup ended up less concentrated.
- Recommended to drink once to twice a week.
- Enjoy the meat with some cut chilli and soy sauce, and serve with rice and veggies for a complete meal.
- If you are unsure, always check with your doctor before consuming herbs during pregnancy.
Bowls up to better health, fellow mamas! What pregnancy tonics soups do/did you take during pregnancy?