Chinese Yam, Goji, Snow Fungus and Sea Cucumber Soup (Huai-Qi Sea Cucumber Soup)

Why people make this soup

Gelatin-rich foods like sea cucumber, fish maw, snow fungus and black fungus are valued in Chinese food tradition for the polysaccharides they contain, which cooks associate with supporting the body. As an everyday nourishing dish, sea cucumber and snow fungus are double-boiled with Chinese yam and goji berries — a combination traditionally regarded as nourishing yin, supporting the kidneys and strengthening the spleen and qi. It’s a gentle, fortifying soup the whole family can share, and a classic choice for those recovering from illness or surgery.

Who it suits / who should be cautious

• Suits the whole family, and is especially favored for people recovering from illness or surgery
• Sea cucumber is gelatin-rich and harder to digest — eat modest amounts at a time
• Not suitable for those with gout; anyone in active cancer treatment should follow their medical team and please see a doctor

Why these ingredients (the food-therapy logic)

• Sea cucumber (hai shen): rich in polysaccharides; traditionally regarded as nourishing and as supporting the body, with no cholesterol
• Snow fungus (xue er): contains various polysaccharides; in tradition associated with supporting the body’s defenses and recovery
• Chinese yam (huai shan): traditionally regarded as strengthening the spleen and supporting qi
• Goji berries (gou qi zi): in tradition linked with nourishing the liver and kidneys and supporting the eyes
• Dried tangerine peel (chen pi): added to round and lighten the rich, gelatinous broth

Ingredients (1 pot, 2–3 servings)

Ingredient	Amount	Notes
Chinese yam	~37.5 g	soaked soft
Goji berries	~15 g	soaked
Snow fungus	~11 g	soaked, stems removed
Reconstituted sea cucumber	1–2 pieces	cut into pieces, blanched
Dried tangerine peel	1 piece	soaked
Lean pork	~150 g	blanched
Boiling water	to fill	—

Method

1. Soak the Chinese yam, goji, snow fungus and tangerine peel until soft; trim the stems from the snow fungus.
2. Cut the sea cucumber into pieces and blanch it together with the lean pork.
3. Place everything in a stewing vessel, pour in boiling water, and double-boil about 3 hours.
4. Serve, eating the soup and the ingredients together.

Bro Niu’s tips

This soup is gentle and strengthening, suitable for the whole family, and especially well suited to people who are recovering from illness or surgery.

Community questions answered (selected)

• Q (Lei): How do I scale this for 4 people? Bro Niu: For 4 people, if the sea cucumbers aren’t too large, use one per person; for big ones, half each. No need to add more yam or goji — just add a bit more lean pork for flavor, and of course 4 bowls of water, one per person.
• Q (Polly): My sister has cancer and needs chemo and radiotherapy. Is the double-boiled sea cucumber soup “heaty”? Can I make it as a regular simmered soup instead, and for how long? Bro Niu: Sea cucumber is not heaty. You can simmer it as a soup — just don’t overcook it or it will stick to the pot. About 1 hour of simmering is enough.
• Q (小美): Can a 3-year-old eat sea cucumber and fish maw? Bro Niu: As long as the child has an appetite, a modest amount is fine — but not too much at once, since they are hard to digest.

---

Published January 14, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.