Dried Persimmon, Wood Ear Mushroom and Fig Soup

Why people make this soup

Autumn is persimmon season, and dried persimmons (shi bing) are a classic pantry staple in Cantonese households. Beyond their sweet, chewy appeal, dried persimmons have been used for generations in food therapy to address digestive and respiratory complaints. This three-ingredient soup is one of Nourilo’s simplest recommendations for anyone troubled by hemorrhoids — whether internal or external — particularly when bleeding or discomfort flares up. Paired with wood ear mushrooms (which nourish and move the blood, and support bowel regularity) and dried figs (a gentle digestive aid), the combination is easy to prepare and remarkably soothing.

Method

1. Soak the dried wood ear mushrooms in warm water for 20–30 minutes until fully softened. Remove the tough stems and shred into coarse strips.
2. Rinse the dried persimmons and cut into bite-sized chunks.
3. Rinse the dried figs and halve them.
4. (If making the savory version, blanch lean pork slices in boiling water first.)
5. Combine all ingredients with 2.1 L of water in a pot.
6. Bring to a boil, then reduce to a medium-low simmer and cook for 40 minutes until the liquid reduces to about 900 ml.
7. If making a sweet version, stir in rock sugar to taste at the end.
8. Serve the soup warm; eat the ingredients as well.

Nourilo’s Tips

This soup is also beneficial for hepatitis patients. It works equally well as a savory or sweet preparation — simply add lean pork for savory, or rock sugar for sweet. Keep in mind that dried persimmons are quite high in sugar, so diabetics should avoid this recipe entirely. Do not combine persimmons with crab (a traditional food incompatibility).