Soups
Five-Colour Agaricus Mushroom and Pork Rib Soup
traditionally associated with immune support, whole-body nourishment and cancer-prevention wellness
Why people make this soup
When a loved one is going through cancer treatment, the instinct to do something — anything — through food is powerful and deeply human. Bro Niu understands this well. One of the most important things he emphasises is that balanced, whole nutrition matters enormously for people facing cancer: not eating enough, or restricting too heavily out of fear, can undermine treatment and recovery. This soup embodies that philosophy. It uses five different-coloured ingredients — a concept from Chinese food therapy in which each colour is thought to nourish a different organ system — and includes agaricus blazei mushroom (ji song rong), a golden-coloured mushroom from Brazil that has attracted considerable research interest for its potential immune-supporting properties. The soup is delicious and genuinely nutritious, suitable for the whole family.
Who it suits / who should be cautious
- Suitable for the whole family; particularly useful as a regular supportive meal for people who want to strengthen general immune function
- Can be enjoyed by cancer patients who are maintaining their appetite and nutrition; always coordinate with your medical team during active treatment
- Those avoiding meat can replace pork ribs with more vegetables or tofu
- Note: people undergoing cancer treatment are often advised to avoid certain “trigger” foods (see tips below)
Why these ingredients (the food-therapy logic)
- Agaricus blazei mushroom (ji song rong): This golden mushroom has attracted scientific interest for its beta-glucan content, which is associated with immune modulation; in Chinese food therapy it is considered helpful for antiviral defence, bone marrow support and general immune strengthening; using the soaking water adds further benefit
- Fresh Chinese yam (xian huai shan): White in colour, associated with nourishing the lungs and stomach; gentle and suitable for people with weakened digestion
- Cabbage (ye cai): Green in colour, traditionally associated with supporting the liver; rich in fibre and antioxidants
- Carrot (hong luo bo): Red-orange colour, associated with heart and circulation; rich in beta-carotene
- Black beans (hei dou): Black in colour, traditionally associated with supporting the kidneys; a good plant-based protein source
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Agaricus blazei mushroom (ji song rong) | 18 g | Rinse and soak; keep soaking water |
| Fresh Chinese yam (xian huai shan) | 150 g | Peeled and cut into chunks |
| Cabbage | 150 g | Washed and cut into pieces |
| Carrot | 1 medium | Peeled and cut into chunks |
| Black beans (hei dou) | 75 g | Soaked and rinsed |
| Pork ribs | 300 g | Blanched in boiling water |
| Water | 8–9 bowls (~1.6–1.8 litres) | Reduces to 4–5 bowls |
Method
- Rinse the agaricus mushrooms briefly, then soak in fresh water until soft. Reserve the soaking water.
- Peel and cut the yam and carrot into chunks. Wash and roughly chop the cabbage. Rinse and soak the black beans.
- Blanch the pork ribs in boiling water for a few minutes, then drain and rinse.
- Place all ingredients — including the mushroom soaking water — in a large pot with 8 to 9 bowls of water (about 1.6 to 1.8 litres).
- Bring to a boil, then reduce to a gentle simmer for 1.5 hours until 4 to 5 bowls of soup remain.
- Serve the soup and eat the solid ingredients together.
Bro Niu’s tips
The golden soaking water from the agaricus mushrooms carries a good amount of the beneficial compounds — do not discard it. Add it directly to the pot when making the soup. In Chinese cancer wellness tradition, certain “trigger foods” (fa wu) are generally avoided: bamboo shoots, rooster, pork neck and jowl meat, scaleless fish, lamb, shrimp, crab, cigarettes and alcohol are commonly mentioned. High-fat foods like chicken skin and rich pork are also best minimised. That said, do not cut back so drastically that nutrition suffers — adequate protein and overall caloric intake remain essential during treatment.
Community questions answered (selected)
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Q (chris): My husband has stage 3 nasopharyngeal cancer and is in chemotherapy. He sweats a lot and sleeps poorly. What can I make for him? Bro Niu: Try floating wheat grain (fu xiao mai) — about 18 g — with 5 pitted red dates in 4 bowls of water, cooked down to 2 bowls, divided across the day. Adding 11 g of astragalus root (bei qi) makes it even better for reducing night sweats. Do check with his doctor, as some physicians prefer to avoid tonic herbs during active treatment.
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Q (kei kei): My mother had breast cancer surgery and is starting radiation therapy. What soup is good, and what should she avoid? Bro Niu: Red beans, red-skin peanuts, goji berries and red dates cooked into a soup are helpful for rebuilding blood. Eat some of the solid ingredients too. Avoid adding sugar — cancer cells thrive on sugar. This applies during chemotherapy and radiation therapy alike.
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Q (明): My mother has oesophageal cancer and hasn’t started treatment yet. What soup can I make? Bro Niu: You can make a light soup with agaricus blazei mushroom (about 14 g), goji berries, and five asparagus spears simmered with lean pork for about 20 minutes. Also, blending apple, carrot and potato (all peeled) into a fresh juice — one glass daily — is something Japanese cancer specialists have recommended for supporting the body’s defences. Drink within 5 minutes of juicing.
Published June 10, 2020 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
