Soups
White Fungus, Papaya & Pork Rib Soup
Supports blood nourishment and a healthy complexion
Why people make this soup
White jade fungus (bai yu er) is a lesser-known cousin of the more familiar black wood ear mushroom. After soaking, it becomes translucent and plump, with a satisfying crunch. Traditional Chinese food therapy associates it with supporting healthy blood, a glowing complexion, and circulation. Paired with green papaya and peanuts, this simple soup has long been appreciated as a gentle, nourishing pot for women recovering after childbirth, those feeling fatigued, or anyone whose complexion tends toward a sallow or dull tone.
Who it suits / who should be cautious
- Well-suited for those who feel easily tired, have a pale or dull complexion, or are recovering from childbirth and wish to support milk production
- Pregnant women should replace papaya with chayote (he zhang gua), as papaya is traditionally considered stimulating to the uterus
Why these ingredients (the food-therapy logic)
- White jade fungus (bai yu er): Closely related to black wood ear; traditionally associated with supporting blood health, immune function, and blood-vessel wellness
- Green papaya (qing mu gua): Traditionally nourishes the spleen and supports lactation; provides natural enzymes and vitamins
- Peanuts (hua sheng): Traditionally associated with tonifying the spleen and stomach, and supporting blood nourishment
- Dried figs (wu hua guo): Gently sweet; traditionally supports the lungs and digestion
- Red dates (hong zao): A classic ingredient for supporting qi and blood, and for moderating the nature of other ingredients
- Pork ribs (pai gu): Provides protein and a naturally sweet broth base
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| White jade fungus (bai yu er) | 3 qian (~11 g) | Soak in cold water about 1 hour until fully expanded |
| Green papaya (qing mu gua) | 1 medium | Peel, remove seeds, cut into chunks |
| Raw peanuts (hua sheng) | 2 liang (~75 g) | Rinse and soak briefly |
| Dried figs (wu hua guo) | 4 pieces | Rinse |
| Fresh ginger (sheng jiang) | 2 slices | |
| Red dates (hong zao), pitted | 6 pieces | |
| Pork ribs (pai gu) | ~300 g | Blanch in boiling water, drain |
Method
- Soak the white jade fungus in cold water for about 1 hour until fully plumped and translucent. Drain.
- Peel the green papaya, remove seeds, and cut into large chunks.
- Rinse peanuts and soak briefly. Pit the red dates.
- Blanch pork ribs in boiling water for 2–3 minutes; drain and rinse.
- Combine all ingredients in a pot with 8 bowls (~1.6 L) of fresh water.
- Bring to a boil, then reduce to a medium-low simmer for about 1.5 hours until you have roughly 4 bowls of liquid.
- Serve warm — both the soup and the solid ingredients are enjoyable together.
Bro Niu’s tips
This soup has a naturally clean, sweet flavour that suits all ages. If you are pregnant, swap the papaya for chayote squash, which is gentle and safe. If you do not have white jade fungus, ordinary black wood ear, cloud ear, or snow fungus (xue er) all work well as substitutes. Peanuts can be replaced by cashews, red kidney beans, or chestnuts if you prefer.
Community questions answered (selected)
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Q (scy): How should I soak the white jade fungus — cold water or warm water, and for how long? Bro Niu: Soak in plain cold water for about 1 hour — that is enough before cooking.
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Q (LL): I cannot find white jade fungus. Can I use ordinary black wood ear instead? Bro Niu: Yes — black wood ear, cloud ear, or snow fungus can all substitute.
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Q (Susanna): Can I leave out the peanuts or replace them with something else? Bro Niu: Peanuts can be replaced with cashews, red kidney beans, or chestnuts.
Published July 3, 2020 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
