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Sishen soup, also known as Four Herbs Soup (Chinese: 四神湯; pinyin: sìshén tāng), is a traditional Taiwanese soup widely enjoyed as a comforting and health-promoting xiaochi. Known for its herbal properties, this soup is typically made using traditional Chinese medicine ingredients and is a popular dish in night markets and eateries ...
Bacopa monnieri is a non-aromatic herb. The leaves of this plant are succulent, oblong, and 4–6 mm (0.16–0.24 in) thick. Leaves are oblanceolate and are arranged oppositely on the stem. The flowers are small, actinomorphic and white, with four to five petals. It can even grow in slightly brackish conditions. Propagation is often achieved ...
There is considerable variation in the precise ingredients, with common local herbs often being substituted. On the morning of January 7, or the night before, people place the nanakusa, rice scoop, and/or wooden pestle on the cutting board and, facing the good-luck direction, chant "Before the birds of the continent (China) fly to Japan, let's get nanakusa" while cutting the herbs into pieces.
Three soups from Michelle Huneven: clockwise from left, Kaeng Lieng, Roman-style Chickpea and Tomato Soup with Bulgur and Ash Reshteh. (Shelby Moore / For The Times)
Add thyme and mirin, season generously with salt and white pepper and sauté 2 minutes longer. Rinse split peas and add to pot with sautéed vegetables. Add stock and bring to boil. Reduce heat to simmer, cover and cook for 2 1/2 hours or until peas are soft and soup is thick.
Chronic inflammation can be damaging to our bodies and lead to uncomfortable symptoms like joint stiffness, digestive issues and high blood pressure. Luckily, certain foods, like leafy greens ...