Ingredients: (serves 2-4)
10 pieces “Tong Sum” (codonopsis pilosula)
10 pieces “Wai San” (rhizoma dioscoreae)
10 pieces “Park Kei” (astragulus root)
½ cup “Kei chi” or wolfberries (fructus lycii)
10 dried red dates
2 lbs pork bones
1-2 lbs lean pork

1. Rinse pork bones and cut meat into thick chunks. Add meat and enough water to a big pot and bring to a rolling boil. Remove and rinse off the scums and impurities until water runs clear.
2. Add enough water to cover the meat and return to stove and bring to a boil. Cut dried herbs in short lengths and add into the soup. Cook on high heat uncover for about 10 minutes. Return lid to the pot and simmer on low for about 3 hours or until meat is soft and soup is fragrant from the herbs. Season with salt.

(Adapted from