Agaricus Mushroom, Goji Berry, and Chayote Pork Rib Soup

Why people make this soup

Agaricus blazei (known in Chinese as ji song rong) has a beautiful orange-gold colour and a rich, fragrant aroma. Unlike some of the stronger medicinal mushrooms, it is gentle enough that even people who tend to react poorly to tonifying herbs rarely have trouble with it. This makes it an excellent all-purpose immune-supporting soup ingredient. The mushroom’s polysaccharide compounds have attracted scientific interest for their potential anti-tumour and immune-modulating properties. Combined with goji berries — a household name in Chinese wellness cooking — and chayote, one of the most nutritionally complete vegetables in the squash family and available year-round in Chinese markets, this is an everyday soup that is as practical as it is flavourful. It is particularly well-suited to periods when viral illness is circulating and families want a simple, reliable way to support their collective constitution.

Method

1. Rinse the agaricus mushroom and goji berries; soak the mushroom briefly in cool water to rehydrate, then drain.
2. Peel the chayote and cut into large chunks.
3. Blanch the pork ribs in boiling water to remove impurities; drain and set aside.
4. Place all ingredients into a pot with 2.1 L of water.
5. Bring to a boil, then reduce to a gentle simmer.
6. Cook for 1 hour until liquid reduces to approximately 1.2 L.
7. Serve the soup and eat the solid ingredients together.

Nourilo’s Tips

Agaricus blazei has a delicate, pleasant fragrance and I find it has very little bitterness — if anything it adds a lovely depth to the broth. It is found in Chinese herbal medicine shops and some specialty health stores. Since this mushroom contains large amounts of polysaccharides associated with anti-cancer properties, it makes an excellent regular wellness soup ingredient, not just for those managing illness but for the whole family. If you prefer a vegetarian version, simply replace the pork with a good handful of cashews or chestnuts — they give the broth a lovely body.