Fresh Yam, Sun Mushroom & Mussel Soup

Why people make this soup

Hong Kong consistently ranks among the world’s longest-lived cities — a fact that surprises many given how dense, fast-paced, and stressful life there can be. While modern healthcare and low smoking rates are part of the explanation, one distinctly local habit stands out: the daily pot of slow-cooked soup. Hong Kong home cooks are known for selecting fresh seasonal ingredients — vegetables, fruit, meat, seafood, nuts, and legumes — and combining them with small amounts of traditional herbs, often adjusting the recipe to the season. This soup is Nourilo’s recommendation for the current season: deeply nourishing, easy to digest, and beneficial for a wide range of people from the health-conscious to those managing illness.

Method

1. Peel the fresh Chinese yam and cut into chunks. Rinse all other ingredients.
2. Briefly blanch the dried mussels in boiling water to remove any impurities; drain.
3. Place all ingredients in a pot with 2.4 L of water.
4. Bring to a boil, then reduce to a gentle simmer. Cook for about 90 minutes until reduced to approximately 1.2 L.
5. Serve the soup with the solid ingredients — eat everything together.

Nourilo’s Tips

Dried mussels have a higher nutritional value than most shellfish. This soup is light, naturally sweet, and easy on the stomach — suitable for all ages. If you cannot find dried mussels, dried oysters (hao shi) or dried scallops (yao zhu / jiang yao zhu) make excellent substitutes and are even more flavourful. If fresh Chinese yam is unavailable, use 30 g of dried yam slices instead. For those concerned about yin deficiency with heat (symptoms like dry mouth, dry throat, or feeling hot after treatment), this soup is particularly well-suited.