Dried Oyster, Fat Choy, Shiitake and Lean Pork Soup

Why people make this soup

After days of festive eating — rich meats, fried foods, too many sweets — it is very common to feel bloated, heavy, and vaguely “overheated”: inflamed gums, a bitter taste in the mouth, or simply a dull digestive discomfort. This soup uses the leftover Lunar New Year staples — dried oysters (hao shi) and fat choy (fa cai) — not just for their auspicious symbolism of “prosperity,” but because they genuinely work well together as a post-celebration digestive reset.

Interestingly, fat choy has a long history of being used by teachers in Cantonese traditional households, because chalk dust inhalation was an occupational hazard; the black moss was believed to help “draw out” fine particulates from the body. While that traditional rationale is charmingly old-fashioned, the soup itself is deeply nourishing and tastes wonderful.

Method

1. Soak and rinse the dried oysters, fat choy, shiitake mushrooms, and soybeans separately until softened. Remove the shiitake stems.
2. Slice the lean pork, then blanch the pork slices and dried oysters together in boiling water; drain and discard the blanching water.
3. Combine all ingredients in a pot with 2.4 L of water.
4. Bring to a boil, then reduce heat and simmer for 1.5 hours until reduced to about 1.2–1.5 L.
5. Serve with the soup solids — eat the oysters, mushrooms, and soy beans along with the broth.

Nourilo’s Tips

This soup is fragrant and rich-tasting — the whole family will enjoy it. It is particularly beneficial for those with a tendency toward yin deficiency and excess heat, for women going through menopause, and for anyone whose diet is low in calcium. To substitute soybeans: use tofu skin (fu zhu) or fresh bean curd roll in similar quantity — the soup will be lighter but still delicious.