Chayote, Bamboo Fungus & Chicken Breast Soup

Why people make this soup

Nourilo found some bamboo fungus in the pantry before Chinese New Year — the thick, elegant ones he was saving to braise and stuff. The smaller remaining pieces went straight into this soup. Bamboo fungus, a lacy latticed fungus that grows at the base of bamboo groves, is prized both as a culinary ingredient and a natural “umami booster” — it adds a subtle, savory depth to broth without any additional seasoning. Traditional food therapy credits it with an unusual property: supporting the reduction of fat accumulation around the abdominal area specifically.

Paired with chayote (a mild, slightly sweet squash popular across Asia and Central America) and lean chicken breast, the result is a soup that is light, clean, and genuinely flavourful. Carrot adds colour and gentle sweetness, while ginger keeps everything balanced. It is the kind of soup that makes you feel looked-after without feeling heavy.

Method

1. Peel the chayote and carrot; cut into chunky pieces.
2. Soak the dried bamboo fungus in warm water until soft (about 10 minutes), then rinse gently and cut into sections.
3. Blanch the chicken breast briefly in boiling water; drain and rinse.
4. Place all ingredients in a pot with 2.4 L of water. Bring to a boil, then reduce heat.
5. Simmer for about 40 minutes, until the liquid reduces to 1.2 L.
6. Serve the soup and eat the cooked ingredients together.

Nourilo’s Tips

This soup is mild, balanced — neither cooling nor drying — and a good everyday choice for people managing high blood pressure or those simply looking for a light, nourishing weeknight soup. If chayote is not in season at your local market, bottle gourd (jie gua) makes a fine substitute and is broadly available at Asian grocers. Pork shin (zhu zhan) can replace the chicken breast if you prefer a meatier flavour — the bone adds richness without making the soup fatty.