This is yet another herb soup packet mix which I got from Eu Yan Sang.
Ning Shen Soup is a traditional Chinese soup recipe for calming the mind and keeping the heart healthy.
Its ingredients are:
rhizoma polygonati odorati
pericarpium citri reticulatae
If the above sounds like gibberish to you, it actually isn't. Of course it sounds like a bunch of sophisticated herbs but really, they're normal Chinese herbs.
radix astragali -- Huang Qi or Milk Vetch Root
rhizoma dioscareae -- Chinese yam or shanyao
rhizoma polygonati odorati -- Solomon's seal
pericarpium citri reticulatae -- dried tangerine peel
bulbus lilii -- dried lily bulb
arilllus longan -- dried longan
fructus lycii -- wolfberry
The herbs are clean so a quick rinse was just about it. Next I brought a pot of water (1.5 liters) to boil. Once the water was bubbling, I added in the Ning Shen herbs and blanched pork bones. Boil on high for 10 minutes before covering the pot and simmering on low heat for 2 hours. Season with salt when the soup is almost done.
I like to 'rest' my soups for at least 30 minutes before serving. This seems to make the flavours more rounded and robust.