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.

Method

1. Peel the carrot and cut into large chunks. Split the dried figs in half.
2. Soak and rinse the remaining dried herbs (mushroom, glehnia, Solomon’s seal, ophiopogon, apricot kernels).
3. Place all ingredients in a pot with 2.1–2.4 L of water.
4. Bring to a boil, then reduce heat and simmer for 1 hour until the liquid reduces to about 0.9–1.2 L.
5. Serve and drink while warm. Meat (pork or chicken) can be added if desired — add it raw at the start along with the other ingredients.

Nourilo’s Tips

Tiger milk mushroom has become much more affordable since greenhouse cultivation became common. Its mild, slightly sweet taste makes it one of the more palatable mushrooms in herbal soup — children rarely object to it. If you cannot source it, snow fungus (xue er) is a reasonable substitute for its lung-nourishing effect. You can also add fresh Chinese yam (xian huai shan) or cordyceps flowers (chong cao hua) to this soup if you wish. For a child with persistent nasal drip alongside the cough, add 6–8 magnolia buds (xin yi hua, crushed) near the end of cooking.