The Convergence of Cong Chi Tang and Miso Soup: Ancient Remedies for Autumn Health
Across East Asia, traditional remedies have stood the test of time, offering relief and restoration. Among them, Cong Chi Tang from the Emergency Formulas to Keep Up One’s Sleeve by Ge Hong (283-343 CE) and the renowned Japanese miso emerge as comforting solutions against cold symptoms. This exploration delves into the overlap, uniqueness, and intricacies of these two remedies.
Shared Principles with Unique Ingredients
Both Cong Chi Tang and Miso Soup provide warmth, and are known to counteract cold and dampness, helping in alleviating cold symptoms. One of their core ingredients, Cong Bai, is employed for its warming properties.
Cong Chi Tang: A classical formula from the 4th century, this simple soup primarily employs Cong Bai (Scallion Bulb) and Dan Dou Chi (Prepared Soybean). Cong Bai, the white part of the green onion, helps to expel just-entering pathogens with its warming nature, making it perfect for the early stages of colds. Dan Dou Chi, made from fermented soybeans, offers relief from both hot and cold exterior conditions.
Miso Soup: This Japanese staple is crafted from miso paste, a product of fermented soybeans, and often contains a dashi broth made with kombu, a sea vegetable. Beyond warmth, it's a reservoir of nutrients and probiotics.
The masterfully crafted Kan formulation Chill Chaser advances the underlying foundation of Cong Chi Tang, incorporating Ge Gen (Kudzu), Gan Jiang (Dried Ginger), and Gui Zhi (Cinnamon Twig) for the early stages of wind-cold invasion, so often contracted near the advent of Fall brisk nights.
For slightly more advanced Exterior invasion, Windbreaker from the Gentle Warriors line employs a similarly flexible treatment principle, working for both wind-heat and wind-cold patho-dynamics. An inherently gentle formulation, it shows great effect for individuals of all ages. Its safety and broad-spectrum of effect are real strengths here.
Additionally, one may consider the use of Bi Yan Pian– a modern formulation designed for wind heat or wind cold exterior invasion.
When External Wind invades through the body’s Exterior, it hampers the Lung Qi’s dispersing and descending function in the nasal passages. Bi Yan Pian combines Wind expelling, Heat clearing and aromatic ingredients to open the nasal passages and the sensory orifices, transforming Phlegm.
Consumption Insights
Cong Chi Tang should be taken warm, ideally at the onset of cold or flu symptoms like chills, fever, stiff neck, and an absence of sweating, which are indicators of a Wind-Cold invasion in TCM.
Miso Soup is versatile; while it can serve as a daily nutrient boost, it's also beneficial for those feeling fatigued or slightly under the weather. However, due to its salt content, it should be consumed moderately by those with hypertension.
The Art of Production
Dan Dou Chi: At its heart, it involves the fermentation of soybeans. These are soaked, steamed, and subjected to either sunlight fermentation or frying.
Miso: Here too, fermentation is central. The process initiates with koji, a fungus (Aspergillus oryzae) acting on the soybeans. Traditional methods demand patience, taking several months to years, while modern methods have streamlined the process in controlled environments.
Koji: This fungus goes beyond just miso. It's a crucial component in various Asian culinary delights, offering digestive benefits and enriching gut health. Koji spores traditionally ferment atop steamed rice.
Kombu and Dashi: After harvesting, Kombu, a type of kelp, undergoes drying. It plays a pivotal role in dashi, a foundational Japanese broth made by simmering Kombu and bonito flakes. With its glutamic acid content, Kombu imparts a unique umami flavor and offers health benefits like improved digestion and thyroid function support.
Wrapping Up
Cong Chi Tang and Miso Soup, though originating from different cultural roots, underscore the ancient wisdom of harnessing nature's bounties for healing. Recognizing the shared principles and nuances of these remedies can provide TCM practitioners with a richer palette of solutions, potentially offering patients an integrative pathway to wellness.
Chill Chaser expresses an evolution of this 1800 year-old formulation in a potent and convenient extract-form. For comprehensive support, an herbal toolkit consisting of broad-spectrum exterior-releasing formulas is advised. Considerations include Windbreaker, Chill Chaser, Bi Yan Pian, and Chuan Xiong Cha Tiao San. These formulas are excellent choices for self-administration or confidently sharing amongst the family.
Delicious Miso Soup Recipe (GF)
Ingredients:
2-4 cups water
1-3 inches Kombu or preferred seaweed (may also consider dried mushrooms like shiitake, maitake, wood ear)
2-4 tbsp Bonito flakes
Miso paste (Note: White is sweeter than red. If sensitive to gluten, beware of fermented barley/wheat containing miso brands. Chickpea miso by Miso Master is lovely and soy-free.)
Organic tofu
Green onion
Steps:
In a large pot, add water and kombu. Let it steep at room temperature for 20 minutes.
Put the pot on high heat and bring to a boil.
Just before boiling, remove the kombu and add bonito flakes. Simmer for 5-10 minutes.
Strain the broth (now called ‘dashi’) into a container. Store in the fridge for up to 4 days.
For the soup: Pour the desired amount of dashi into a pot and heat on medium. Add 1/4 cup cubed tofu. Once boiling, simmer for 1 minute.
Turn off the heat and cool slightly. Important: Miso is alive and can be scalded by too hot of water.
Stir 2 tsp of miso paste into the pot using a strainer.
Serve in a bowl and garnish with sliced green onions.
Note: You can save the unused dashi for future soups or miso ramen.
Delicious Miso Ramen Recipe (GF)
Ingredients:
Dashi (as prepared above)
1/2 inch of fresh ginger, thinly sliced or grated
Two handfuls of Dino Kale (marinate in lemon juice, apple cider vinegar, or ume plum vinegar for 5 min optionally)
Tofu (skip if avoiding soy)
Lotus Foods Millet/Brown rice ramen square
Miso paste (Chickpea is a non-soy option)
Toasted sesame oil, ume plum vinegar (to taste)
Optional toppings: Gomasio, sprouts, poached/soft-boiled egg, steamed salmon filet (for salmon simply marinate for 8-10 minutes in ume plum vinegar and steam for 10 minutes)
Steps:
Add sliced ginger to the hot dashi.
Chop the kale and add to the dashi. Simmer for 3-5 minutes until the kale starts to soften but remains green.
Optionally, add tofu.
In a serving bowl, place the ramen square.
Strain the broth into the bowl, ensuring the noodles are covered with hot broth.
Cover the bowl with a plate and let sit for 8-10 minutes.
Whisk in 1-2 tsp (or more) miso paste. Use a fine mesh strainer for best results.
Season with a few dashes of toasted sesame oil and ume plum vinegar.
Add the kale, tofu, and ginger from the pot to the bowl.
Garnish with your choice of toppings (poached/soft-boiled egg, salmon filet, avocado etc).