Black Wood Ear Mushroom and Daylily Chicken Soup

Why people make this soup

When health experts began discussing the link between low vitamin D levels and greater vulnerability to respiratory infections, many people started paying more attention to their diet. Black wood ear mushrooms and shiitake are among the few plant-based food sources of vitamin D — and when combined with the complete protein from organic chicken and lean pork, this soup becomes a genuinely nourishing meal. It is simple, light, and suitable for the whole family. Rather than any specific claim, think of it as a thoughtfully assembled bowl of ingredients that support your body’s overall wellbeing.

Method

1. Soak the black wood ear mushrooms until fully rehydrated and soft. Remove the tough stem ends. Do not soak overnight.
2. Soak the dried daylily buds until soft. Tie each bud loosely in a knot.
3. Pit the red dates.
4. Blanch the chicken pieces and lean pork slices briefly in boiling water to remove impurities. Drain.
5. Place all ingredients into a pot with 2.4 L of water.
6. Bring to a boil, then reduce to a medium simmer and cook for about 1 hour until the liquid reduces to about 1.2–1.5 L.
7. Serve with both the soup and the cooked ingredients — all are good to eat.

Nourilo’s Tips

Animal-based foods such as eggs, dairy and meat are the richest sources of complete protein. Among plant-based foods, only soy protein qualifies as complete. The white-backed variety of black wood ear mushroom (bai bei hei mu er) has a richer, more gelatinous texture than regular black wood ear — look for it at a dried goods or traditional Chinese medicine shop. Do not soak the mushrooms overnight to avoid any risk of bacterial contamination; prepare and use them on the same day.