Updated October 26, 2026
A good starting amount of American ginseng for soup is about 1/3 oz (10 g) of dried slices for 6 cups (1.5 liters) of water. Add it with the meat at the start and simmer. Below are amounts for a bigger pot, the order to add things, and how to cook with slices, whole root or fresh root. We are the Heil family. We have farmed and grown ginseng in Edgar, Wisconsin since 1953, across four generations, and we grow, dry and pack the ginseng used here.
How much ginseng for soup
| Water | Dried slices | Fresh root |
|---|---|---|
| 6 cups (1.5 liters) | about 1/3 oz (10 g) | about 1 oz (30 g) |
| 12 cups (3 liters) | about 2/3 oz (20 g) | about 2 oz (60 g) |
Start with a little and adjust to taste. Fresh root weighs about three times as much as dried because it is mostly water.
When to add it
- Slices: add them with the meat at the beginning.
- Dried whole root: soak it in warm water for 30 minutes, rinse it, and cut it into thin slices about 1/8 inch (3 mm) thick. You can also add the soaked root whole and slice it after cooking.
- Fresh root: wash it, slice it thin and add it with the meat. Fresh root needs refrigeration and is sold September to mid-January.
- Goji berries: add them in the last 15 minutes.
- Salt: add it at the end and taste first.
For the traditional double-boil method, put everything in a lidded heatproof pot, set it inside a larger pot of simmering water, and cook for 2 hours. The broth comes out clear and the flavors stay gentle.
Where to start
The easiest first pot is chicken soup: chicken, ginger, red dates and a small handful of slices, simmered for 1 hour 30 minutes. The full recipe is in ginseng chicken soup. That page also has a Korean-style samgyetang with American ginseng. American ginseng gives a more earthy, gently bitter broth than the Korean ginseng traditionally used, and red dates add a little sweetness.
What to buy
- Wisconsin ginseng slices (8 oz, 16 oz): ready to use.
- 3-year whole root: slice it yourself.
- Fresh roots, September to mid-January.
- Tea and Soup Starter Set.
Prices change, so see today's price per pound. Not sure which to choose? Read where to buy American ginseng or which ginseng should I buy. Cooking for a restaurant? See our wholesale page.
Questions about ginseng in soup
How much ginseng do I put in soup?
About 1/3 oz (10 g) of slices for 6 cups (1.5 liters) of water is a good place to start. For a bigger pot, scale up in step, and begin with a small amount.
Do I add ginseng with the meat?
Yes. Slices go in with the meat at the beginning. Goji berries go in for the last 15 minutes because they soften quickly.
How do I prepare dried whole ginseng root?
Soak it in warm water for 30 minutes, rinse it, and slice it thin before it goes in the pot, or add it whole and slice it after cooking. Keep the rest of the root sealed in a cool, dry place.
Can I use fresh ginseng root in soup?
Yes. Wash it, slice it thin and use about three times the weight of dried root. Fresh roots are sold September to mid-January and need refrigeration.
Is American ginseng the same as Korean ginseng in soup?
No. They are different species. Korean samgyetang is traditionally made with Korean ginseng, and American ginseng gives a different, more earthy flavor.
Do you eat the ginseng in the soup?
Some cooks eat the slices and others leave them in the pot because of the bitter taste. It is a matter of preference.
Ask a qualified healthcare professional before use if you are pregnant, nursing, taking medication, or managing a health condition.