Monkey Head Mushroom, Chinese Yam and Goji Lean Pork Soup

Why people make this soup

Years ago I came across fresh monkey head mushrooms at an organic market by the old Star Ferry pier, and I was surprised how delicious and tender they were. In the Cantonese kitchen this mushroom has long been a favourite for anyone with a touchy stomach. This bowl pairs it with Chinese yam and goji into a soup that families turn to when they want to be kind to their digestion.

Method

1. Separately rinse and soak the monkey head mushroom, Chinese yam and goji berries.
2. Peel the carrot and cut into chunks. Cut the pork and blanch it.
3. Add everything to 2.7 L of water and simmer for 2 hours until reduced to about 1.2 L. Serve.

Nourilo’s Tips

Pick monkey head mushrooms with plenty of fine surface fuzz that smell fragrant rather than sour. The soup is light and suits young and old, but skip it if you have a cold with fever.