The whole week has been rather chilly in tropical Singapore with temperatures dipping to a low of 21-22°C a couple of days back. A rare sight to see everyone going around in jumpers and light jackets. It is the perfect time for herbal tonic soups as well. In the past, my mum used to stock quite a bit of dried Chinese herbs at home for soup making but nowadays, they are easily available in prepacked “concoction packets” where one just needs to buy one which is suitable for one’s needs and constitution to brew. And that was exactly what I did.
I remember enjoying my first bowl of 四神汤 Si Shen Soup about 10 years back during my initial trips to Taiwan. It was the period before Chinese New Year and my friends brought us to 寧夏夜市 before visiting 迪化街 for the Chinese New Year bazaar. Just gotten off the plane, we hadn’t eaten dinner so my Taiwanese friends suggested going to 阿桐阿寶四神湯 located near the night market first. Being largely a “herbal soup”, it tasted rather plain and smooth, with a lingering sweetness in the mouth. Void of pungent odours and bitter aftertaste, the flavours of Si Shen Soup defies what I had expected Chinese herbal soups are traditionally like. The soup was a relief, not only against the fattiness of the bak chang and large steamed pork buns we had, it also helped to warm our constitution amidst the cold and rainy weather.