Chinese Yam, Lotus Seed and Yellow Ear Fungus Soup

Why people make this soup

Yellow ear fungus — also called golden wood ear or osmanthus ear (gui hua er) because of its faint floral scent — is one of the most prized fungi in Chinese culinary tradition. Unlike the more familiar black wood ear, it is thick-fleshed and exceptionally rich in plant-based gelatin. Nourilo points out that while it does not match black wood ear for improving blood circulation and lowering blood pressure, it has its own strengths: it is traditionally associated with supporting the liver’s fat metabolism, keeping fat from accumulating in the liver, and contributing to skin suppleness over time.

Combined with Chinese yam, lotus seeds, goji berries and red dates in this simple soup, the result is a deeply nourishing, mildly sweet pot that the whole family can enjoy — from children to elders.

Method

1. Soak the yellow ear fungus in plenty of cold water for at least 6 hours (or overnight in the fridge). After soaking, trim off the tough central stem. The fungus should expand considerably.
2. Blanch the lean pork in boiling water briefly, drain and rinse.
3. Rinse the Chinese yam, lotus seeds, red dates, dried figs and goji berries.
4. Place all ingredients in a pot with 2.4 L of water.
5. Bring to a boil, then reduce to a simmer and cook for 2 hours, reducing to approximately 1.2 L.
6. Serve the soup together with all the solid ingredients — eat both soup and toppings.

Nourilo’s Tips

• Yellow ear fungus is thick and dense when dry. It absolutely must be soaked for a long time — ideally overnight or at least 6 hours — before it will become tender enough to cook through. The centre remains hard if not fully rehydrated.
• Do not soak yellow ear fungus (or white wood ear) in water for too long at warm temperatures, as it can produce nitrite compounds. Soak it in the morning and use it by evening at the latest.
• If the fungus smells sharp or pungent after soaking, it has turned and should be discarded.
• Honey dates (mi zao) are made from sugar and are not a good substitute for red dates or figs in this recipe.
• This soup is not suitable during a cold or fever.