Simmered Angelica Root and Pork Bone Soup
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 slices ginger slices
- 6 pieces dried red dates
- 1.5 liters water
- 1 tsp salt
- 1/2 tsp white pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 15g dried Angelica root under cold water briefly and soak in 200ml warm water for 10 minutes to soften.
- 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.
- 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.
- 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.
- Step 5: Season with 1 tsp salt and 1/2 tsp white pepper, stir well, and serve hot for a restorative meal.
Frequently asked questions
How long does Simmered Angelica Root and Pork Bone Soup take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Simmered Angelica Root and Pork Bone Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried angelica root (當歸) from drying out.
Can I substitute ingredients in Simmered Angelica Root and Pork Bone Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Simmered Angelica Root and Pork Bone Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Simmered Angelica Root and Pork Bone Soup?
Chinese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
