The people of Bama, China are known for their high percentage of centenarians. One of the secrets of the Baman’s longevity is their recipe for longevity soup. It’s made with flavorful locally grown vegetables and fermented miso. The soup’s combination of life-extending ingredients and its delicious flavor makes it a wonderful treat to serve all year round.
The Chinese in Bama China sometimes put hemp oil in their soup but you have to be careful because it may be toxic. If you want to try this, make sure to purchase hemp oil that’s been certified to be safe for human consumption. This recipe is best when organic vegetables and ingredients are used.
Fermented miso contains high levels of beneficial bacteria (probiotics) that aids in digestion and keeps the body in balance. It’s also rich in antioxidants that remove free radicals from the body.
Chinese cabbage and bok choy contain glucosinolates, brassinin (a potent anti-oxidant), beta-carotene, and fiber that help to regulate blood pressure. They also provide significant levels of Vitamin A, known to prevent vision loss, cataracts, and macular degeneration.
The ginger in the soup regulates digestion and eases the symptoms of respiratory disease, arthritis, and muscle pain.
All of the ingredients of this longevity soup aid in preventing cancer, cardiovascular disease, diabetes, and the effects of aging.
If you want to live a long, and healthy life, make sure to try this Chinese Longevity Soup!
- 4 cups of fermented miso broth
- 1 tbsp fresh ginger minced
- 1 tbsp fresh garlic minced
- 1 bag of rice noodles
- 2 cups of mung bean sprouts
- 2 cups Chinese cabbage finely chopped
- 2 cups carrots julienned
- 1 package tofu
- 2 cups bok choy leaves chopped
- Bring broth to a boil.
- Add minced ginger and garlic.
- Cook for 3 minutes.
- Add noodles and cook until soft.
- While noodles are cooking, fill soup bowls with equal parts of bean sprouts, Chinese cabbage, carrots, tofu, and bok choy leaves.
- Add cooked noodles.
- Bring the broth to a rapid boil and add broth to bowls. The hot broth should cook the vegetables just enough that they remain slightly crunchy, but not raw.
- Garnish with chives.
Do you have a favorite Chinese soup? Please leave a comment and tell us about it.