Chinese Yam, Goji, Sea Coconut, Tiger Milk Mushroom, Reishi and Snow Fungus Soup

Why people make this soup

Some people seem to catch every passing cold, or find their nose running and their chest tightening the moment the temperature dips. In Chinese medicine, this kind of sensitivity is often attributed to weak lung qi — the body’s defensive energy that is supposed to act like a buffer against environmental changes. Strengthening this takes time and consistency, not a quick fix. Regular gentle tonifying through food is the traditional approach, combined with sensible habits like adequate rest, appropriate layering when the weather turns, and moderate exercise.

This soup is built around five ingredients that work together to support lung and spleen function without being too warming or too cooling — a balance that makes it suitable for a wide range of people, including children, regardless of whether they tend to run hot or cold.

Method

1. Soak the snow fungus in water until fully hydrated (about 30 minutes). Remove and discard the tough stem, then tear into smaller pieces.
2. Rinse the Chinese yam (if it has a sour or sulfurous smell, soak for at least 30 minutes to remove any sulphur treatment). Rinse all other ingredients.
3. Blanch the lean pork in boiling water, drain, and set aside.
4. Place all ingredients in a pot with 2.4–2.7 L of water.
5. Bring to a boil, then reduce to a medium-low simmer and cook for 2 hours until the soup reduces to about 1.2 L.
6. Serve warm.

Nourilo’s Tips

This soup supports without causing dryness or heat, so it is suitable for regular use — a few times a week during cold or allergy season is ideal. It is also excellent for children with a tendency toward respiratory sensitivity. For children with nasal allergies, Nourilo also suggests steeping magnolia flower buds (xin yi hua) as a tea — 3 days of this can often help calm nasal discharge.