Simmered Angelica Root and Pork Bone Soup

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A nourishing slow-simmered soup combining the blood-enriching properties of Angelica root with tender pork bones, perfect for revitalizing the body. This Chinese-inspired soup recipe, ready in about 140 minutes, pairs dried Angelica root (當歸), pork neck bones, ginger slices for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 15g dried Angelica root (當歸)
• 500g pork neck bones
• 5 ginger slices
• 6 pieces dried red dates
• 1.5 liters water
• 1 tsp salt
• 1/2 tsp white pepper

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Instructions

1. Step 1: Rinse 15g dried Angelica root under cold water briefly and soak in 200ml warm water for 10 minutes to soften.
2. Step 2: In a large pot, add 500g pork neck bones and 1.5 liters cold water. Bring to a boil over high heat, then reduce to medium heat and simmer for 10 minutes to remove impurities. Drain and rinse the bones.
3. Step 3: Return the cleaned bones to the pot with 1.5 liters fresh water, 5 slices ginger, 6 dried red dates, and the soaked Angelica root along with the soaking water.
4. Step 4: Bring to a boil again, then reduce to low heat and simmer gently for 2 hours until the pork is tender and broth is rich.
5. Step 5: Season with 1 tsp salt and 1/2 tsp white pepper, stir well, and serve hot for a restorative meal.