Main Courses

The sour flavors from hawthorn berry and vinegar are well balanced by the saltiness of soy sauce and sweet drizzle of maple syrup, transforming this dish into a harmonious, mouthwatering meal.     

This hearty protein-rich Soondubu Jjigae (stew) is perfect for any cold winter night. 

This is a lovely variation of an old healing favorite, chicken soup. It is both invigorating and nourishing, it's perfect for a midday meal or a light dinner!    

This super easy poached mushroom recipe is great for battling summer fatigue and autumn dryness. The broth is made with our Five Seasons Better Than Coffee Tonic Bag—umami with just a hint of herbal kick!

Avocado toast is a crowd favorite. In this recipe, we mashed the avocado with fresh cilantro and scallion to move liver qi and topped it with our Kidney Nourishing Roasted Oyster Mushrooms , boiled coix seeds to reduce dampness, and goji berry!

Cold soba noodle dipped in a flavorful sauce is a staple in Japan during the summer. Authentic soba is made from 100% buckwheat flour (the common store-bought ones are usually mixed with wheat flour), which is gluten-free, cooling and sweet in nature. It is known for its ability to circulate qi, clear heat, and resolve dampness. According to Chinesenutrition.org: "Buckwheat is known to clean and strengthen the intestines while also improving appetite. It has been used effectively to treat dysentery and chronic diarrhea. A  bioflavonoid found in buckwheat (known as Rutin) can strengthen capillaries and blood vessels, inhibit hemorrhages, reduce blood...