Black Fungus, Fig, and American Ginseng Double-Boiled Soup

Why people make this soup

Black wood ear fungus has a well-earned reputation in Chinese food-therapy as a blood-supporting, stasis-clearing ingredient. What is perhaps less known in the West is that it is also exceptionally high in dietary fibre — which is exactly why Cantonese cooks have used it for generations to help keep the bowels moving comfortably. Paired with the gentle sweetness of dried figs and the cooling, qi-supporting properties of American ginseng, this small double-boiled soup is simple, delicious, and genuinely useful for anyone dealing with sluggish digestion.

Method

1. Soak the black wood ear fungus in cold water for 20–30 minutes until fully expanded. Rinse well and trim away the tough yellowish base. Leave the pieces whole or tear into halves.
2. Slice the American ginseng if not already sliced.
3. Rinse the dried figs.
4. Place all ingredients into a double-boiling pot (炖盅). Pour in about 400 ml of freshly boiled water.
5. Set the pot over a larger pot of boiling water and double-boil for about 1 hour.
6. Divide into two portions and serve warm. Eat the soup along with all the ingredients.

Nourilo’s Tips

This soup is mild and cooling, making it a good choice for anyone prone to constipation or heat-related digestive discomfort. Even people without any specific complaint can enjoy it regularly to keep the digestive system ticking over comfortably. If you are making it for a young child (4 years or older), substitute tai zi shen (prince’s ginseng) for the American ginseng. If making this as a full pot of soup rather than a double-boiled version, add 600 ml of water and simmer for 1 hour.