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Ginseng soup is any soup, broth or cream-based, to which ginseng is added. It is a healing herb and is well-regarded in Asian cuisine, particularly Korean cuisine. Ginseng chicken soup is a common variant, with Asian versions using whole chickens and rice. There is no uniform recipe, and ginseng can be added to taste.
Ginseng soup is a broad category of soups that contain ginseng, usually in dried or powdered form. Essentially, any soup, broth or cream based, to which ginseng is added becomes a ginseng soup. A very simple soup can also be made by simply boiling ginseng root in a separate broth. Ginseng is well regarded around the world as a healing herb, and for this reason it has long been popular in hot broths. The heat and steam from the soup, when combined with the healing properties of ginseng, are believed by many to restore health and ward off disease.
The ginseng plant is ubiquitous throughout the Western Hemisphere and is well regarded as a stimulant with multiple restorative health properties. Ginseng is sold as an herbal supplement worldwide, although culinary uses are more common throughout Asia. Korean cuisine, in particular, makes extensive use of ginseng roots and leaves. More often than not, the root is the only part of the plant used in soups.
Cooking with ginseng root is relatively simple, but varies slightly depending on how it was stored. The fresh root is usually grated or sliced and is very potent. Its strong flavor usually dictates that only a small amount be used, usually as a flavoring or seasoning additive. In soups, fresh ginseng is usually added together with other herbs or vegetables to create an aromatic broth.
Dried ginseng root is more common, in part because it lasts quite a long time. Cooks can buy jars of dried ginseng slices or enhanced ginseng root without worrying about when it will go bad. Cooking the dried root slices in water will reconstitute them and create a flavorful soup base in the process. This base can be served alone or with the addition of vegetables or meat. Ginseng powder is usually added to soups like salt or pepper would be: i.e. a seasoning intended to complement the other main flavours.
Ginseng chicken soup is one of the most common types of ginseng soup. In the West, chicken soup is usually little more than chicken broth with noodles, vegetables, and chicken pieces, and becomes ginseng soup when the root is added in small amounts. It is essentially a variant of regular chicken soup, which is considered a comfort food throughout North America and parts of Europe. Chicken soup is often given to people suffering from colds or flu-like ailments. The addition of ginseng is seen by many as a way to boost the soup’s healing benefits.
Asian versions of Ginseng Chicken Soup are also very common, but they differ in several respects. They’re usually made with whole chickens, for example, and include rice, not noodles. In many recipes, the chicken is actually stuffed with rice before boiling. Ginseng is usually much more predominant in Asian-style ginseng soups as well.
In many of these recipes, the root is meant to be a central flavor, not simply a seasoning or addition. Chicken is often boiled in a specific ginseng broth, with additional pieces of dried ginseng added for flavor. Variations including pork and beef are also common.
Since there is no uniform recipe for ginseng soup, there is no right or wrong way to prepare the dish. Cooks often add ginseng to taste and pair it with any variety of other ingredients. Sometimes it is designed to be medicinal, other times simply a flavoring agent. There are many uses for ginseng, and soups are one of the simplest and most flexible ways to incorporate the herb into everyday foods.
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