Yacon and Snow Fungus Soup

Why people make this soup

Yacon root looks a little like a fat sweet potato, but its taste and composition are quite different. It is naturally sweet, lightly crunchy when raw, and contains a significant amount of fructooligosaccharides — a type of prebiotic fibre that feeds beneficial gut bacteria and may support bowel regularity. In Cantonese food therapy, it is prized for its gentle cooling and moistening qualities and is often recommended for those who experience sluggish digestion or mild constipation.

Paired with snow fungus (which provides a soft, gelatinous texture and its own moistening quality) and figs (traditionally used to support the digestive tract and throat), this soup comes together as a light, nourishing broth with a pleasantly clean sweetness. It is an easy recipe to prepare and mild enough for regular enjoyment.

Method

1. Peel the yacon root and cut into large chunks. (Yacon oxidises quickly once cut — add it to the pot as soon as possible to minimise browning.)
2. Soak the dried snow fungus in cold water until fully expanded, then trim away the tough yellowish base. Tear into smaller pieces if very large.
3. Blanch the lean pork shin briefly in boiling water, then drain.
4. Place all ingredients in a pot and cover with water.
5. Bring to a boil over high heat, then reduce to a gentle simmer.
6. Cook for about 2 hours, until the broth is clear and flavourful.
7. Serve warm. Both soup and ingredients can be eaten.

Nourilo’s Tips

Yacon is available at Chinese or Asian grocers, or online. When selecting, choose one that feels heavy for its size, has smooth skin, and is free of damage. Once peeled and cut, drop the pieces straight into the pot — this limits oxidation. The English name is Yacon (also sold under its scientific name Smallanthus sonchifolius). If you cannot find lean pork shin, lean pork shoulder or small ocean fish are both good substitutes.