Snow Fungus, White-Back Black Wood Ear & Jujube Soup

Why people make this soup

Snow fungus — sometimes called “the poor person’s bird’s nest” in Chinese culinary tradition — has been prized for generations because it is rich in plant-based collagen-like compounds that may help skin maintain its elasticity and glow as we age. Black wood ear, its close cousin, is one of the most iron-dense plant foods and has long been used to address pallor and anaemia. Together with blood-nourishing red dates, this combination makes a naturally sweet, deeply nourishing bowl that suits people of almost any age. Modern food science has taken an interest in the polysaccharides found in both fungi, which have been studied for their potential effects on bone marrow activity and immune function — making this a popular supportive dish for people going through chemotherapy or radiotherapy.

Method

1. Soak both dried fungi in separate bowls of cold water until fully softened (about 30 minutes). Remove and discard the tough stems or base.
2. Remove the stones from the red dates and slice them.
3. Place all ingredients in a pot with 1.8 L of water.
4. Bring to a boil, then simmer for about 30 minutes until reduced to about 900 ml.
5. Serve the soup along with the softened fungi and dates — eating the solids captures the most benefit.

Nourilo’s Tips

This soup is a wonderful everyday brew — gentle, naturally sweet, and versatile. It is especially good for postpartum women, as it is thought to help clear residual fluid and support the blood after birth. It also works well after a caesarean delivery or medical abortion. For adding an extra layer of nourishment, dried fish maw (yu piao jiao) can be soaked and added alongside — red dates can also be swapped for dried southern dates (nan zao) without any loss of benefit. When choosing snow fungus, do not pay too much attention to price — the texture difference is simply a matter of personal preference. Always trust your nose: anything with an unusual sour or chemical smell should be avoided.