Angelica Root, Codonopsis & Astragalus Root Soup

Angelica Root, also known as Angelica sinensis or Dang Gui, is the dried root of a plant from the Apiaceae (parsley) family. It is a traditional ingredient widely used in Chinese soups and herbal cooking. Mainly cultivated in the provinces of Gansu, Sichuan, and Yunnan, the root is light to dark brown in colour, with a firm yet flexible texture and a distinct herbal aroma. Sliced and dried for convenient storage, it is often used in soups and stews for its rich, earthy fragrance.

Characteristics
According to records in Traditional Chinese Medicine (TCM), Angelica Root (Dang Gui) is sweet and pungent in taste, and warm in nature. It has been traditionally used for centuries to nourish and invigorate the blood, support menstrual balance, relieve discomfort, and promote smooth digestion.*
When cooked, its distinctive aroma deepens, releasing a rich, herbal fragrance that adds depth and warmth to soups. It is a signature ingredient in Hong Kong–style herbal soup mixes and tonic broths.

Cooking and Pairing Suggestions

• Soups / Stews: Commonly simmered with Codonopsis Root (Dang Shen), Astragalus Root (Bei Qi), Red Dates, or Goji Berries to create a fragrant, full-bodied broth.
• Meat Dishes: Can be slow-cooked with chicken, pork ribs, or lamb to infuse the meat with herbal aroma and richness—popular in traditional tonic chicken or herbal pork rib soups.

Did You Know?
In Chinese culinary culture, Angelica Root symbolizes nourishment and warmth. It is traditionally used in postpartum and family soups as a gesture of care and restoration.
However, because Angelica Root is considered a “blood-activating” ingredient, it is generally not consumed during pregnancy. If needed, it is advisable to consult a healthcare professional before use.

*Source: Hong Kong Baptist University Chinese Medicinal Material Images Database. The above information is cited from traditional references and provided for general ingredient knowledge only.

Codonopsis Root (Codonopsis pilosula) is the dried root of a plant in the bellflower family and is a common ingredient in Hong Kong–style soups and traditional Chinese nourishing recipes. It is mainly produced in the Gansu, Shanxi, and Sichuan provinces of China. The roots are long and cylindrical, with a yellowish-brown or grey-brown surface, a flexible texture, and a mild, pleasant aroma. Slightly resembling ginseng in texture and taste, Codonopsis Root is often regarded as a gentle Qi-tonic ingredient suitable for everyday soups.

Characteristics
According to records in Traditional Chinese Medicine (TCM), Codonopsis Root (Dang Shen) is sweet and slightly sour in taste, and neutral in nature. It has been traditionally used for centuries to replenish vital energy, strengthen the spleen, and support lung function.*
When simmered, it releases a mild, naturally sweet aroma that adds smoothness and balance to soups. It is one of the foundational ingredients in many Hong Kong–style soup blends and wellness recipes.

Cooking and Pairing Suggestions

• Soup / Stew: Often cooked with Astragalus Root, Angelica Root, Red Dates, and Goji Berries to create a fragrant and balanced nourishing soup.
• Tea / Infusion: Can be steeped with Red Dates, Polygonatum Root, or Goji Berries to make a naturally sweet herbal tea that’s simple and comforting.

Interesting to Know
Codonopsis Root is often called the “People’s Ginseng” due to its resemblance to ginseng in appearance and traditional reputation, but with a gentler, milder nature. Its clean aroma and subtly sweet flavour make it a year-round favourite for home-cooked Chinese soups and nourishing recipes.

*Source: Hong Kong Baptist University Chinese Medicinal Material Images Database. The above information is cited from traditional references and provided for general ingredient knowledge only.

Astragalus Root, also known as Huang Qi (北芪), is the dried root of Astragalus membranaceus, a leguminous plant native to northeastern China, Shanxi, and Inner Mongolia. It is one of the most commonly used traditional ingredients in Chinese soups and nourishing recipes. The roots are long and cylindrical, pale-yellow to light-brown in color, firm in texture, and carry a mild, naturally sweet herbal aroma. They are usually sliced thinly for convenient cooking and slow simmering.

Characteristics
According to records in Traditional Chinese Medicine (TCM), Astragalus Root (Huang Qi) is sweet in taste and slightly warm in nature. It has been traditionally used for centuries to strengthen vital energy, support the body’s natural defenses, promote fluid balance, and encourage healthy skin recovery.*
When simmered, dried Astragalus releases a gentle aroma and light sweetness, adding depth and balance to soups. It is a staple ingredient in many Hong Kong–style soup blends.

Cooking and Pairing Suggestions

• Soup / Stew: Commonly cooked with Codonopsis Root, Angelica Root, Red Dates, and Goji Berries together with lean pork to create a classic Qi-tonic base.
• Tea / Infusion: Can be steeped with Ophiopogon Root (Mai Dong) or Codonopsis Root in hot water to make a lightly sweet herbal tea.

Interesting to Know
Astragalus Root is often nicknamed the “Little Ginseng” due to its resemblance in appearance, mild aroma, and similar traditional reputation. It has long been regarded as a comforting everyday ingredient, frequently used during seasonal transitions to add a naturally sweet and herbal note to Chinese soups.

*Source: Hong Kong Baptist University Chinese Medicinal Material Images Database. The above information is cited from traditional references and provided for general ingredient knowledge only.