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    5. Ginger Root-Vegetable Spring Stew

    Seasonal TCM Dietetics — Spring

    Ginger Root-Vegetable Spring Stew

    薑香根菜燉 · Jiāng Xiāng Gēn Cài Dùn

    Spring Dampness with Spleen Qi DeficiencyWarmingModern Northern ChineseStew
    Ginger Root-Vegetable Spring Stew — Chinese yam, carrot and daikon simmer with ginger in a light, grounding stew for wet spring weather.

    Chinese yam, carrot and daikon simmer with ginger in a light, grounding stew for wet spring weather.

    Prep
    15 min
    Cook
    40 min
    Total
    55 min
    Yield
    4 servings

    Ingredients

    • 200 g Chinese yam, chunked
    • 200 g carrot, chunked
    • 180 g daikon, chunked
    • 20 g fresh ginger, sliced
    • 100 g shiitake mushrooms
    • 900 ml light vegetable stock
    • 1 tbsp light soy sauce
    • 1 spring onion

    Method

    1. 1Sauté ginger in a little neutral oil for 30 seconds.
    2. 2Add carrot, daikon and mushrooms and turn for 2 minutes.
    3. 3Add stock and simmer covered for 25 minutes.
    4. 4Add yam for another 10–12 minutes, season with soy and finish with spring onion.

    Nutrition (approx.): ~145 kcal per serving · 1 bowl (~320 ml)

    All spring recipes

    Dietary guidance only. Not a substitute for individualised clinical assessment or prescribed treatment.

    Shiitake, Carrot & Poria Rice

    Seasonal TCM Dietetics — Spring · Medi-Chi

    Ginger Root-Vegetable Spring Stew

    薑香根菜燉 · Jiāng Xiāng Gēn Cài Dùn

    Spring Dampness with Spleen Qi Deficiency · Warming · Modern Northern Chinese · Stew

    Chinese yam, carrot and daikon simmer with ginger in a light, grounding stew for wet spring weather.

    Prep
    15 min
    Cook
    40 min
    Total
    55 min
    Yield
    4 servings

    Ingredients

    • 200 g Chinese yam, chunked
    • 200 g carrot, chunked
    • 180 g daikon, chunked
    • 20 g fresh ginger, sliced
    • 100 g shiitake mushrooms
    • 900 ml light vegetable stock
    • 1 tbsp light soy sauce
    • 1 spring onion

    Method

    1. Sauté ginger in a little neutral oil for 30 seconds.
    2. Add carrot, daikon and mushrooms and turn for 2 minutes.
    3. Add stock and simmer covered for 25 minutes.
    4. Add yam for another 10–12 minutes, season with soy and finish with spring onion.

    Nutrition (approx.): ~145 kcal per serving · 1 bowl (~320 ml)

    https://medichi.online/cookbook/spring/recipes/ginger-root-vegetable-spring-stewEducational dietary guidance only — not a substitute for individual medical or practitioner advice. © Medi-Chi, Est. 2025.