Maitake, Flower Mushroom, Huaishan, Wolfberry & Dendrobium Pork Soup

Why people make this soup

After surgery, radiotherapy, or chemotherapy, many patients experience a cluster of challenges: the body is depleted, the spirit is low, the mouth is dry, and the stomach is unsettled. Finding foods that are both easy to digest and genuinely nourishing — while also tasting good — is harder than it sounds. This soup was developed with exactly that situation in mind.

The combination of maitake mushroom and flower mushroom creates a broth that is extraordinarily fragrant and savory, deep in umami, with a texture that is rich but not heavy. Both mushroom varieties have attracted substantial research attention for their immune-modulating properties. The herbal component — Chinese yam, wolfberry, dendrobium, and dried tangerine peel — adds layers of gentle nourishing and moistening benefit, addressing the yin-depleting effects of heat-based treatments like radiation. The overall effect is a soup that is warming to the spirit, easy on a sensitive stomach, and genuinely supportive for those who are rebuilding.

Who it suits / who should be cautious

• Suited to people undergoing or recovering from radiotherapy, chemotherapy, or surgery who experience fatigue, dry mouth, poor appetite, and general weakness
• Also beneficial for healthy people as an immune-supporting and preventive soup
• Those with mushroom allergies must not consume this soup
• Diabetic, hypertensive, and liver disease patients may also benefit from mushrooms generally — consult a doctor about frequency and amount

Why these ingredients (the food-therapy logic)

• Maitake mushroom (wu mao gu): Maitake (“dancing mushroom”) has been studied for its beta-glucan content, which is associated with modulating immune response. Traditionally it is used to strengthen the body’s defenses and is also considered supportive for blood sugar and blood pressure management
• Flower mushroom (hua gu): A premium variety of shiitake, recognized by its thick, cracked white-patterned cap. Rich in lentinan (a polysaccharide under study for immune effects), protein, B vitamins, and minerals. After simmering, the flower mushroom remains silky and delicious — a textural highlight of the soup. The soaking water from both mushrooms should be added to the pot rather than discarded, as it holds most of the flavor
• Chinese yam (huai shan): Gentle, nourishing, and easy to digest; supports the spleen, lungs, and kidneys. A fundamental tonic ingredient that helps the body absorb nourishment and rebuild after depletion
• Wolfberry / goji (gou qi zi): Nourishes liver and kidney yin, supports vision, and provides antioxidants including zeaxanthin. Mild and sweet
• Dendrobium (shi hu): A premium yin-nourishing herb traditionally associated with promoting fluid production, moistening dryness of the mouth and throat, and clearing residual heat — directly addressing the dryness and thirst common after radiation therapy
• Dried tangerine peel (chen pi): Aids digestion, promotes qi circulation, and prevents the richer ingredients from being too cloying

Ingredients (3–4 bowls)

Ingredient	Amount	Notes
Maitake mushroom	2 medium pieces	Soak and rinse; keep soaking water
Dried flower mushroom	3 to 4 pieces	Soak and rinse; remove stems; keep soaking water
Chinese yam (dried)	40 g	Soak and rinse
Wolfberry / goji	11 g	Rinse
Dendrobium stem	11 g	Soak and rinse
Dried tangerine peel	1 piece	Soak and rinse
Pork shin	~450 g	Cut into thick pieces; blanch and drain

Method

1. Soak the maitake and flower mushrooms together until soft. Remove the flower mushroom stems. Save the soaking water (strain if needed) — add it to the pot.
2. Soak and rinse the dried huaishan, wolfberry, dendrobium, and tangerine peel.
3. Cut the pork shin into thick slices and blanch in boiling water for 2 minutes; drain.
4. Combine all ingredients (plus the strained mushroom soaking liquid) in a pot with enough water to make 8 bowls total.
5. Bring to a boil over high heat, then reduce to medium-low and simmer for 1 hour 30 minutes.
6. Season lightly with salt if desired. Serve.

Bro Niu’s tips

Do not discard the mushroom soaking liquid — it is where much of the flavor and beneficial compounds reside. Pour it carefully into the pot, leaving any sediment at the bottom of the soaking bowl.

Both maitake and flower mushrooms support immunity and are beneficial for people with diabetes, high blood pressure, and liver disease. For those who are recovering from surgery or treatment, this soup is a gentle and reliable choice.

If you are allergic to mushrooms or fungi, this recipe is not for you — substitute with vegetables and lean pork.

Community questions answered (selected)

• Q (Janice Lin): I have a stage-1 tumor and am doing chemotherapy to shrink it before surgery. Is this soup suitable? Bro Niu: Yes, you can drink this soup — it is traditionally associated with supporting the body’s natural resistance during cancer treatment.

• Q (Saikathy): My younger sister (5.5 years old) has been diagnosed with DIPG brain cancer and is undergoing radiotherapy. Is this soup suitable for her? Bro Niu: This soup can be used. I would also strongly recommend consulting a Traditional Chinese Medicine doctor who can provide treatment alongside the conventional care. For a simple food-therapy formula for brain-related conditions: tian ma (gastrodia) 2 qian, bai zhi (angelica root) 1 qian, chuan xiong (Szechuan lovage) 1 qian, and antelope horn bone 5 qian — three servings a week.

• Q (Lin): I received a soup kit that includes maitake, yun zhi (turkey tail mushroom), dried scallop, coconut chips, huaishan, and honey dates. Should I use it as a savory soup or a sweet soup? Bro Niu: Do not add sugar to this — the dried scallop makes it unsuitable as a sweet soup. You can replace the meat with nuts, root vegetables, or corn if you prefer a meatless version.

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Published September 15, 2017 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.