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.

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 1.5 L of water. Bring to a boil, then reduce heat and simmer for 1 hour until the liquid reduces to about 600 ml.
5. Drink the soup and eat the snow fungus along with it.

Nourilo’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