Bamboo Fungus, Shiitake, Loofah and Lean Pork Soup

Why people make this soup

Nourilo often talks about balance in eating — not just eating one “superfood” obsessively, but keeping variety in the diet. He once heard of someone who drank five-vegetable green juice every single day to try to “alkalise” the body, only to end up with dangerous high-potassium levels that affected heart function. The lesson? Even healthy things need moderation. This gentle summer soup brings together several ingredients that have long been valued in Chinese food therapy for their light, cooling, and nourishing qualities. It makes a great family pot for hot weather.

Method

1. Soak the bamboo fungus and shiitake mushrooms in separate bowls of cold water until soft (about 20 minutes each). Trim and discard the tough base of the bamboo fungus and the stems of the mushrooms.
2. Peel the loofah and carrot; cut both into chunky pieces. Cut or slice the shiitake mushrooms if large.
3. Blanch the lean pork in boiling water for a minute or two; drain and rinse.
4. Place all ingredients into a pot with 1.8 L of cold water. Bring to a boil, then reduce to a medium-low simmer.
5. Cook for about 1 hour, until the liquid reduces to roughly 1.2 L.
6. Serve the soup and eat the cooked ingredients alongside.

Nourilo’s Tips

This soup has a naturally clean, sweet flavour — no heavy seasoning needed. It is light enough to enjoy regularly in summer. A note on bamboo fungus: good-quality bamboo fungus should be pale in colour with a pleasant, mild fragrance and no sour or acidic smell. If yours has a sour smell even after soaking and rinsing, give it a brief blanch in boiling water before adding to the pot. Individual pre-packaged pieces are generally better quality than bulk bundles.