Concentrated Soup Base

Exclusive Soup Pack

The ZI Jin Tang soup base contains a selection of black beans, high quality kelp, local beetroot and Himalayan rock salt. By using the most advanced technology of HPP ultra-high-pressure processing, every soup base is produced to retain all its nutrients and healthful ingredients without any artificial seasoning, pigments or preservatives. 

Key Ingredients - Benefits

Black Bean Natto Extract

Black beans contain high quality protein which can help postpartum mothers with secreting milk. Besides protein, vitamin C and E can be found in black beans too. Vitamin C can improve immunity, promote iron absorption, prevent anaemia, promote collagen production and help wound healing while vitamin E aids in blood circulation. Black beans also contain anthocyanin, which help removing free radicals in the body, reduce wrinkles and replenish beauty.

Beetroot Extract

Beetroot contains “bivalent iron”, which is the best iron absorbed by human body. Rich in vitamin C, A, B1, B2, B12, dietary fibre, iron, calcium, potassium and zinc, beetroot can promote gastrointestinal motility and adjust the intestinal function which aid in digestion.

Kelp Extract

Kelps are rich in sodium glutamate, which contributes to its origin of flavour. Natural materials must be soaked, heated, boiled and other time-consuming process with the aid of modern biochemical technology extraction to hydrolyse into small molecules. This is to ensure a more complete gastrointestinal tract absorption and rich enhancement of concentration of nutrient.

Himalayan Rock Salt

Himalayan rose rock is 100% natural with a variety of trace minerals required for the human body such as mineral and water-soluble calcium ions. Himalayan rose rock salt is especially rich in natural ions with mild texture and adds to the flavour of the soup.

Ultra High Pressure Extraction

High Pressure Processing (HPP), also known as High Hydrostatic Pressure (HPP). Approved by the United State’s Food and Drug Administration (FDA) and the US Department of Agriculture (USDA), this technology can withstand the pressure of 48 hours of high pressure to break down the food, converting from solid to liquid. While HPP extraction Process optimize the maximum flavor of superfood with highest nutrition retention.