Daylily, Wood Ear and Crucian Carp Soup

Why people make this soup

Nourilo loves using crucian carp for soup — it’s nutritious, the broth is easy for the body to take in, and it simmers up a lovely milky white and tastes wonderful. In the tradition, crucian carp is used to strengthen the spleen, harmonize the middle and support circulation, which makes it kind to those with weak digestion, especially after surgery, illness or childbirth. Paired with daylily, wood ear and red dates, it’s a comforting bowl for anyone feeling depleted, restless or sleeping poorly.

Method

1. Soak and rinse the daylily and wood ear; remove the wood-ear stems. Pit the red dates. Clean the crucian carp and pan-fry lightly in a little oil. Slice and blanch the lean pork.
2. Bring 2.1 L of water to a vigorous boil with all the ingredients, then lower to medium-low and simmer 30 minutes. Serve with the soup contents.

Nourilo’s Tips

Crucian carp comes in white and black varieties; the black kind lives in poorer water, can taste muddy and may carry more heavy metals, so choose white crucian carp. For wood ear, the best has a grey-white back and a glossy black top. This soup suits young and old, and is especially good for new and breastfeeding mothers.