Chinese Yam, Goji, Dendrobium and Mussel Soup

Why people make this soup

Nourilo had some pearl-mussel meat left over in the fridge, so he turned it into an eye-brightening soup with Chinese yam, goji, dendrobium and snow fungus. Pearl-mussel meat is traditionally regarded as nourishing the liver’s yin and brightening the eyes — and because it nourishes without being heating, it pairs beautifully with goji and dendrobium. This soup is especially comforting for people who overwork and overuse their eyes, since tradition links that fatigue to “liver-yin” and “stomach-yin” depletion, and this gentle soup won’t overwhelm a tired system.

Method

1. Blanch the pork shin to remove scum.
2. Soak and rinse the snow fungus and other ingredients; trim the snow fungus stems.
3. Put everything in a pot with 3 L of water and simmer about 3 hours down to 1.5 L. Drink the soup and eat the ingredients.

Nourilo’s Tips

Dendrobium and pearl-mussel meat can be pricey. To keep costs down, use Sichuan dendrobium (chuan shi hu) and fresh mussel meat instead.