Burdock, Lion's Mane Mushroom and Snow Fungus Soup

Why people make this soup

Eating habits have a well-recognized influence on digestive health. In traditional Chinese food therapy, a number of everyday ingredients have long been valued for their ability to support the stomach and gut. This soup brings together four of those ingredients — burdock root, lion’s mane mushroom, snow fungus, and dried fig — that are each associated in traditional practice with maintaining digestive wellness. Modern research on lion’s mane mushroom has attracted particular interest for its polysaccharide content, which has been studied in relation to gastrointestinal health. This is a gentle, mild-tasting soup that the whole family can enjoy regularly.

Method

1. Peel the burdock root and cut into sections.
2. Soak the lion’s mane mushroom and snow fungus in water until fully rehydrated; remove and discard the tough stems/base.
3. Blanch the pork neck bones in boiling water for a few minutes, then drain and rinse off any scum.
4. Place all ingredients in a pot with 2.4 L of cold water.
5. Bring to a boil, then reduce to a medium-low simmer and cook for about 2 hours.
6. Serve and drink as a regular soup.

Nourilo’s Tips

When buying burdock, look for the slender variety — it has a more delicate texture and is the better-quality type. If you cannot find fresh burdock, substitute with 38 g (about 38 g) of dried burdock pieces. Fresh Chinese yam (xian huai shan) can also stand in for burdock if neither is available. For dried figs, avoid the very white ones as they may be chemically treated; look for a natural yellowish-beige color with no sour or off smell.