Astragalus and Snow Fungus Pork Soup

Why people make this soup

Snow fungus (xue er, sometimes called white wood ear or tremella) is a delicate, ruffled mushroom with a silky texture when cooked. In traditional Cantonese food therapy it is compared to bird’s nest — both share a gentle nourishing quality for the lungs and skin, but snow fungus is far more affordable and widely available. Beyond its well-known cosmetic uses (long-term consumption is said to moisturize the skin and reduce age spots), modern research has found that snow fungus contains polysaccharides that appear to stimulate bone marrow activity. This is the reason it is traditionally paired with astragalus (bei qi) — one of the most foundational qi-tonifying herbs — when someone is recovering from surgery, a serious illness, or chemotherapy and their white blood cell count is low. Together they make a gentle, clear-tasting soup that supports the body while it rebuilds.

Who it suits / who should be cautious

• Suitable for people recovering from surgery, serious illness, or medical treatment where physical strength and blood parameters are depleted
• Also beneficial for those with weak lung qi, breathlessness, or general fatigue
• Not suitable while an active external infection (cold, flu) is still ongoing — wait until recovery before using
• Snow fungus is a good source of vitamin D and dietary fiber; it is broadly safe for regular consumption

Why these ingredients (the food-therapy logic)

• Astragalus root (bei qi / huang qi): One of the most important qi-tonifying herbs; traditionally used to strengthen protective qi (wei qi), support immune function, and help the body recover from weakness or blood loss
• Snow fungus (xue er / Tremella fuciformis): Nourishes yin and moistens the lungs; contains beta-glucan polysaccharides that have been studied for their potential to support immune and hematopoietic (blood-forming) cell activity; also promotes skin elasticity and gut motility
• Lean pork: Adds protein and depth of flavor; makes the soup more nourishing without adding unwanted fat

Ingredients (2 bowls)

Ingredient	Amount	Notes
Astragalus root (bei qi)	~18 g (5 qian)	Rinse before use
Snow fungus (dried)	~15 g (4 qian)	Soak in cold water until fully expanded; cut off the hard base (di)
Lean pork	~150 g	Blanch in boiling water to remove impurities; rinse

Method

1. Soak the dried snow fungus in cold water for 20 to 30 minutes until it expands fully. Trim off the hard yellow base and cut the fungus into smaller pieces.
2. Rinse the astragalus root.
3. Blanch the lean pork in boiling water for 2 minutes, then rinse.
4. Place all ingredients in a pot with 5 bowls of water. Bring to a boil, then reduce heat and simmer for 1 hour until the liquid reduces to about 2 bowls.
5. Drink the soup and eat the snow fungus along with it.

Bro Niu’s tips

• When selecting snow fungus, look for pieces that are plump and whole, light in weight, off-white to very pale yellow in color, free of a hard base or black spots, dry to the touch, and without any unusual smell — these are the markers of good quality
• This soup is also helpful for those with weak lung qi and shortness of breath
• Do not use this soup if you are currently fighting an active cold or infection; wait until the external pathogen has cleared

Community questions answered (selected)

• Q (Catsin): My elderly relative has stage 4 lung cancer, requires oxygen, and has been in hospital with a recurring low fever (38.3 °C) that antibiotics have not resolved. What soup can help? Bro Niu: Because of the advanced age and poor immune function, the fever is difficult to bring down easily. You can try a decoction of reed root (lu gen, 5 qian), raw barley (sheng yi mi, 1 liang), lophatherum (dan zhu ye, 4 qian), and one pear (cored), in 5 bowls of water down to 2 bowls. This traditionally supports clearing heat and reducing fever. Try 3 doses.

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Published July 9, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.