Fresh Chinese Yam, Dendrobium, Lily Bulb and Mai Dong Pork Shin Soup

Why people make this soup

Yam, lotus seed and lily bulb are staples that many home cooks keep on hand, and the fresh versions — fresh yam, fresh lily bulb and fresh dendrobium — are widely available at Chinese or Asian grocers and online, lovely in both soup and stir-fries. In the autumn and winter, this clear, gently moistening pot is a comforting way to support the body when the air turns dry, helping ease a parched mouth, sluggish digestion and restless nights.

Method

1. Peel the fresh yam and cut into sections; rinse and cut the dendrobium; separate and wash the lily bulb scales; soak and rinse the mai dong; pit the red dates.
2. Cut the pork shin into chunks and blanch.
3. Combine everything with 2.4 L of water and simmer for about 1.5 hours down to 1.2 L.

Nourilo’s Tips

The soup is clear, moistening and tasty — good for young and old. It is especially helpful for those with weak digestion, frequent late nights or low energy. But if your spleen and stomach run cold, do not overdo it.