Fresh Dendrobium, Fresh Yam, Goji and Snow Fungus Pork Rib Soup

Why people make this soup

I happened to spot fresh dendrobium at a Chinese herb shop — it can be juiced or steeped as tea, and is traditionally used to nourish yin, clear heat and moisten dryness. It has long been a herb associated with supporting healthy blood sugar. Pairing it with fresh Chinese yam and goji, plus moistening snow fungus, makes a soup that is gentle on the body and especially welcome in autumn and winter when skin, eyes and throat feel dry.

Method

1. Wash the fresh dendrobium and cut into sections. Peel and chunk the fresh yam.
2. Rinse the goji; soak the snow fungus and trim the base. Blanch the pork ribs.
3. Add all ingredients to 2.7 L of water and simmer 1.5 hours until reduced to about 1.2 L.

Nourilo’s Tips

This soup is light and moistening, suitable for young and old, and also good for those with weakening eyesight. If you can’t get fresh dendrobium, use about 11 g of the dried herb instead.