Tiger Milk Mushroom, Glehnia, and Ophiopogon Soup

Why people make this soup

Tiger milk mushroom (hu ru ling zhi) is a fungus native to Southeast Asia that has been used in traditional wellness practices for generations. Unlike many herbal soups that can taste medicinal and sharp, this one is notably mild and pleasant — something Nourilo emphasises when recommending it to families with children. The mushroom pairs with a group of classic “lung-nourishing” herbs: glehnia root, Solomon’s seal, and ophiopogon (also called lilyturf root), which together create a soup traditionally associated with moistening dry respiratory passages and supporting the body’s natural defences. Dried figs and carrot round out the flavour and add gentle sweetness.