Bamboo Fungus, Wood Ear & Fish Maw Soup

Why people make this soup

When the weather warms up, many women start worrying about their figure — summer clothes are thin, and a bit of extra weight shows fast. So summer is a good time for soups traditionally associated with a slimmer figure. Bamboo fungus is the gem here: nourishing, traditionally said to help with belly-wall fat, and a natural flavour-booster that makes the whole pot taste richer. Paired with shiitake, wood ear, poria, beans and a little thin fish maw, it makes a wholesome, beauty-friendly everyday soup.

Method

1. Blanch the lean pork. Soak and rinse the rest; de-stem the wood ear and shiitake.
2. Put everything into a pot with 2.4 L of water and bring to a rolling boil.
3. Lower to a medium-gentle heat and simmer 2 hours. Eat the soup with the solids.

Nourilo’s Tips

This soup is traditionally associated with clearing summer heat, draining dampness and easing puffiness — good for young and old. Cook it with winter melon, corn and duck for an even nicer result. But people with kidney-weakness and frequent night urination should go easy. If you skip the fish maw, use dried scallop or dried conch instead; if you skip the bamboo fungus, use mushrooms like agaricus blazei or dried straw mushrooms — tasty, wholesome and low in calories.