Yesterday I decided to make good a promise I made for the longest time to the future wife – making herbal soup for her.
I made Cordyceps chicken soup in 20 minutes flat. Sounds amazing Eh?
Thanks to food manufacturing technologies, making herbal chicken soup is as easy as boiling water, literally.
I went to Eu Yan Sang, bought a bottle of Yang Sheng Le Cordyceps herbal soup stock ($8.50). This is a tiny bottle of perhaps 50ml worth of concentrated soup stock, made from herbs and natural ingredients. No artificial flavourings or MSG! Then, I went to NTUC to get 600g of chicken – 2 drumsticks and 2 thighs.
All it took was to boil some water, pour in the soup concentrate, chicken pieces, add some optional ingredients like red dates and wolfberries… Simmer for 20 minutes and I got this:
The soup tasted pretty good, just like what one can get at mid-priced restaurants. Only thing was that I found it a little oily, but this could have been oil from the chicken. The main difference would be that this version does not contain pieces of herbs and so doesn’t feel like brewed herbal soup.
My verdict is that this is pretty good and convenient. I am not so sure about whether the medicinal properties of the Chinese herbs are present in soup made from concentrate… So I guess this is more for taste and convenience rather than health – afterall, what health benefits can we expect from a $8.50 bottle of soup stock when Chinese herbs like Cordyceps can easily cost hundreds of dollars?
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