A nourishing and strengthening
Japanese ginseng sour soup base and a preparing method thereof are disclosed. The soup base is prepared from 45-55 parts by weight of
Japanese ginseng, 20-30 parts by weight of
milkvetch root, 20-30 parts by weight of pleioblastus amarus leaves, 15-20 parts by weight of picria felterrae, 15-20 parts by weight of turmeric root tuber, 15-20 parts by weight of sarcandra, 15-20 parts by weight of rhizoma
corydalis 10-15 parts by weight of katsumada galangal seeds, 10-15 parts by weight of
eucalyptus globulus labill, 10-15 parts by weight of rhubarb root and
rhizome, 10-15 parts by weight of sanqi flower, 10-15 parts by weight of
ligusticum wallichii, 25-35 parts by weight of wild tomatoes, 15-20 parts by weight of spine date seeds, 15-20 parts by weight of palmleaf raspberry fruit, 15-20 parts by weight of shine
skin papaya, 15-20 parts by weight of asiatic cornelian cherry fruit, 10-15 parts by weight of szechwan chinaberry fruit and 10-15 parts by weight of rice
wine. The preparing method comprises steps of preparing raw materials, extracting, centrifuging, mixing, preparing tomato paste, mixing, crushing, mixing all materials, concentrating and
drying. The soup base is sour, refreshing and delicious in taste and rich in
nutrition. Long-term eating of the soup base has functions of nourishing, strengthening, supporting healthy energy, enhancing the
body resistance, removing stasis, and arresting pain.