White Fungus, Papaya & Pork Rib Soup

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.

Method

1. Soak the white jade fungus in cold water for about 1 hour until fully plumped and translucent. Drain.
2. Peel the green papaya, remove seeds, and cut into large chunks.
3. Rinse peanuts and soak briefly. Pit the red dates.
4. Blanch pork ribs in boiling water for 2–3 minutes; drain and rinse.
5. Combine all ingredients in a pot with 2.4 L of fresh water.
6. Bring to a boil, then reduce to a medium-low simmer for about 1.5 hours until you have roughly 1.2 L of liquid.
7. Serve warm — both the soup and the solid ingredients are enjoyable together.

Nourilo’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.