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My family's cold fighting home remedy

Three Herb Broth

This basic three herb broth is based in Chinese herbal medicine to help support you through your cold or flu recovery

Course Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1

Ingredients

  • 1 Green onion (cong bai)
  • 1 clove Garlic (da suan)
  • 1-2 thin slices Fresh ginger (sheng jiang), with peel
  • 1-1.5 cups Broth, chicken or vegetable (1 to 1.5 cups)
  • water or additional broth, the more ingredients you add, the more broth you’ll need
  • Cooked and shredded chicken, Egg or Tofu (optional)
  • Potato or veggies (optional)

Instructions

  1. Prepare herbs. Slice or mince the garlic or ginger depending on your taste. I tend to slice them. I also tend to eat the garlic so I don’t mind. When cutting the green onion make sure to use the whole thing - the white bulb and the roots are actually the most important part. Divide the green onion into two piles - one with the bottom half of the green onion and one with the top. If you are not going to want to eat the herbs put the bottom half of the green onion, the ginger and the garlic in a tea ball or a tied off coffee filter.

  2. Bring your broth to a boil. If you are choosing to add vegetables do it now and cook them until they are tender. If you are choosing to add egg, beat 1 egg in a cup and set aside.

  3.  Once your veggies are tender, add your tofu prepared how you like (I admit, I’ve never cooked with tofu so preparation here is up to you) or your shredded chicken.

  4. Add your herbs and simmer. You only need to do this for 5 minutes. Overcooking the herbs destroys the volatile oils that are antiviral/antimicrobial.

  5. If you are adding egg, stir into mixture and let simmer for 1 minute.

  6. Serve in a mug or soup bowl and top with remaining green onion.