Four Herb Soup with Eggs

Tonifies the blood and moisturises the skin. It is used to relieve giddiness and deficiency of blood, palpitation and insomnia, irregular or delayed menstruation, paleness and dry skin.

Szechuan lovage rhizome 3–6 g, Chinese angelica root 6–10 g, white peony root 12 g, processed rehmannia root 12–15 g, eggs 1–2.

1.Rinse the herbs and soak in cold water for 30-60 minutes.
2.Rinse the eggs and place them in a pot of water with the medicinal herbs. Bring to a boil, then simmer over a low fire for 10 minutes. Remove the eggs and peel off their shells.
3.Continue to simmer the herbal liquid for 30 minutes, then add the shelled eggs and simmer for another 5 minutes, and add salt to taste. Take both the eggs and the soup.

Tips for a Healthy Life
Less Szechuan lovage rhizome and Chinese angelica root should be used for those who are heaty, or those with distended stomach and phlegm. It should be taken after menstruation. Fresh rehmannia root (12–15 g) can also be substituted for the processed, although both types may also be used together. To make this into a dessert soup, simply add brown sugar to taste.