Black Fungus, Corn and Carrot Soup with Lean Pork

Why people make this soup

Anyone living with gout knows how carefully they have to watch what they eat — shellfish, organ meats, beans and mushrooms are all high in purines and best kept to a minimum. Nourilo’s answer is this simple, satisfying soup: black wood ear fungus, sweet corn and carrot are all naturally low in purines, and in traditional food therapy they are associated with supporting healthy cholesterol levels, blood sugar balance and digestive strength. Add lean pork for body and flavour, and you have a nourishing everyday broth that the whole family can enjoy.

Method

1. Soak the black wood ear fungus in cold water until fully softened (30–60 minutes); remove the tough stem and tear or cut into smaller pieces.
2. Cut the corn into segments, retaining the corn silk.
3. Peel and chop the carrot into chunks.
4. Cut the lean pork into pieces and blanch briefly in boiling water; rinse and set aside.
5. Place everything in a pot with 2.4 L of water. Bring to the boil, then reduce to a gentle simmer.
6. Cook for 2 hours, until the soup reduces to about 1.2 L. Drink the broth and eat the solids.

Nourilo’s Tips

• Buy dried black fungus (the dry-packaged kind), not the pre-soaked or fresh-packed variety sold for hot pot. Fresh-packed fungus may contain a compound called porphyrin that can cause a skin reaction if you go into bright sunlight shortly after eating. Dried fungus is safer for regular use.
• Only soak as much fungus as you plan to use at one meal. Soaking it overnight encourages the development of nitrites — not something you want in your bowl. The good news is that dried wood ear fungus softens very quickly and needs only 30–60 minutes.
• The leftover soup (without the fungus) can be stored for one more day. The fungus itself should be eaten on the same day.
• For a larger family, simply double all quantities proportionally.