Five-Color Vegetable Soup

Why people make this soup

In Chinese tradition, the five colors of food are said to nourish the five organ systems, so Nourilo likes to fill the pot with as many colors as he can. This one skips meat entirely yet still tastes rich and sweet, because the mushrooms add natural savory depth. It is the kind of light, refreshing soup people reach for when they want to eat well without feeling heavy.

Method

1. Peel and cut the produce into sticks or pieces. Soak the wood ear until soft and remove the hard stems.
2. Put everything into the pot with 2.4 L of water.
3. Simmer about 2 hours until reduced to 1.2–1.5 L. Serve.

Nourilo’s Tips

This soup is associated with helping reduce greasiness, support a slimmer feeling, and nourish the complexion. As an everyday dish you can add some lean pork.