Glehnia Root, Ophiopogon, Snow Fungus, Almond and Pig Lung Soup

Why people make this soup

Whether it is a lingering bronchitis, a cough left over after a respiratory illness, tuberculosis, or emphysema — when the lungs have been under strain for a long time, Chinese food therapy points toward a specific approach: nourish the yin, moisten the dryness, and restore what was depleted. Nourilo found a beautifully cleaned pig lung at the market one day and used it as the centrepiece for this soup, pairing it with the classic Cantonese lung-nourishing combination of glehnia root, ophiopogon, and snow fungus. The result is a gentle, subtly sweet soup with a comforting quality — the kind of soup that feels genuinely restorative after a period of respiratory struggle.

Method

1. Preparing the pig lung: cut the lung into large chunks. To clean thoroughly, fill the lung with water through the trachea opening and squeeze it out repeatedly until the water runs clear. Alternatively, rinse the pieces under running water. Blanch the cleaned pieces in boiling water for a couple of minutes, drain, and rinse again.
2. Soak the snow fungus in cold water until soft (about 20 minutes). Remove and discard the tough yellow base.
3. Rinse all the other dried ingredients.
4. Combine all ingredients in a pot with 2.4 L of cold water.
5. Bring to a boil, then reduce to a medium-low simmer.
6. Cook for about 2 hours until the liquid reduces to roughly 1.2 L.
7. Serve the soup and eat the cooked ingredients alongside.

Nourilo’s Tips

This is a soup suitable for regular family use, not just for those who are unwell. If pig lung is unavailable or you prefer not to use it, lean pork is a perfectly suitable substitute — the flavour will be lighter but the nourishing herbs still carry the main therapeutic intent. For people with active thick yellow phlegm, the approach is different: use fresh houttuynia herb (yu xing cao) simmered with south and north apricot kernels and a small amount of licorice root first, over several days, until the phlegm shifts from yellow to clear; then transition to this nourishing soup. Red dates: remove the pits before adding to the soup. Nourilo recommends removing the pits to prevent any additional heat.