Soups
Burdock, Lion's Mane Mushroom and Snow Fungus Soup
Traditionally a gentle, immune-supporting family soup
Why people make this soup
Bro Niu points out that careless eating — too much raw, cold, fried or grilled food, or anything spoiled — is hard on the stomach over the years, and he is especially wary of raw fish given today’s water pollution. This burdock, lion’s mane and snow fungus soup is one he likes to make often for the family: the ingredients are all gentle in nature, and it makes a wholesome, comforting pot to share.
Who it suits / who should be cautious
- A mild family soup suitable for most people, including (per the source) those wanting a gentle, nourishing soup during recovery.
- Anyone on medication or undergoing treatment should check with their own doctor first. This is food, not therapy — please see a doctor for any medical concern.
Why these ingredients (the food-therapy logic)
- Burdock root (niu bang): Traditionally valued as a wholesome root vegetable; the source associates it with general wellbeing.
- Lion’s mane mushroom (hou tou gu): A culinary mushroom long associated in traditional kitchens with the stomach and digestion.
- Snow fungus (xue er): A classic moistening, nourishing fungus used in gentle tonic soups.
- Dried figs (wu hua guo): Naturally sweet, traditionally used to round out and sweeten a soup.
Ingredients (1 pot, ~4 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Organic burdock root (niu bang) | 2 roots | Peel, cut into sections |
| Lion’s mane mushroom (hou tou gu) | 2 | Soak, rinse, remove stem |
| Snow fungus (xue er) | 1 piece | Soak, rinse, remove stem |
| Dried figs (wu hua guo) | 6 | — |
| Pork bone (xi shi gu) | ~450 g | Blanch first |
Method
- Peel the burdock and cut into sections.
- Soak and rinse the lion’s mane mushrooms and snow fungus; trim off the stems.
- Blanch the pork bone to remove scum.
- Put everything in a pot with water and simmer about 2 hours.
Bro Niu’s tips
Organic burdock is sold in larger supermarkets. If you can’t find burdock, fresh Chinese yam (huai shan) makes a fine substitute.
Community questions answered (selected)
- Q (Huang Tai): Do I have to eat the lion’s mane mushroom, or just drink the soup? It seems a bit hard to digest. Bro Niu: Fresh lion’s mane is tasty, but the dried one can be harder to digest — just drinking the soup is fine.
- Q (Maruko): Can someone with slightly high liver enzymes use burdock? Bro Niu: Yes, burdock is fine with elevated liver enzymes. The herb schisandra (wu wei zi) is traditionally used to help — try 3 qian schisandra with 3 qian goji berries steeped as a tea.
- Q (Crystal Woo): Can I use the burdock sold for making burdock tea instead? Bro Niu: Yes, the dried tea-style burdock works fine.
Published March 4, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
