Agaricus Mushroom, Chayote, and Pork Rib Soup

Why people make this soup

Agaricus blazei mushroom (ji song rong) occupies a special place among medicinal mushrooms. While most people in the West know shiitake or reishi, Agaricus blazei is less familiar but highly valued in traditional Chinese and Japanese herbalism for its dense, earthy flavour and its association with immune enhancement and liver protection. Nourilo describes it as a precious food ingredient that, when eaten regularly, helps the body build its defences — supporting the immune system’s ability to resist external pathogens and helping maintain healthy liver and kidney function.

Paired with chayote — a mild, versatile vegetable that Nourilo calls “the most nutritionally complete of all gourds” — and with pork ribs for depth and richness, this is a straightforward everyday soup that suits the whole family and is particularly valuable for those who have been through illness, surgery, or sustained stress.

Method

1. Soak and rinse the Agaricus mushroom and goji berries.
2. Peel the chayote, wash, and cut into chunks.
3. Blanch the pork ribs in boiling water for 2–3 minutes; drain and rinse.
4. Combine all ingredients in a pot with 2.1 L of water. Bring to a boil.
5. Reduce to a medium-low simmer and cook for about 1 hour.
6. Serve warm. Drink the broth and eat all the ingredients together.

Nourilo’s Tips

• This soup is naturally sweet and suitable for all ages — a reliable household staple.
• Chayote is among the most nutritionally complete of the gourd vegetables, making this soup especially suitable for those who are debilitated, post-surgery, or post-illness.
• Vegetarian version: replace pork ribs with peanuts, chestnuts, or red kidney beans. Cancer patients following a plant-based diet can use this substitution freely.
• If anyone is sensitive to chayote, winter melon or hairy gourd (jie gua) are good substitutes.