Soups
Lion's Mane, Shiitake & Dried Oyster Soup
Traditionally associated with strengthening the spleen, supporting stomach health, and nourishing qi and blood
Why people make this soup
Bro Niu’s inspiration for this soup came from a friend returning from Yunnan with a box of wild lion’s mane mushrooms — but when he cooked them, they had a noticeable bitter edge that his usual lion’s mane did not. The lesson: wild-harvested mushrooms bought through tourist channels often differ significantly in quality and taste from the reliable cultivated varieties used in Chinese food medicine. The flavour of this soup, when made with good-quality ingredients, is genuinely delicious — savory, fragrant, and deeply satisfying.
The combination of lion’s mane (a mushroom with a centuries-long reputation for supporting stomach health), shiitake (an immune-supporting culinary staple), soybeans (rich in plant proteins and phytoestrogens), and dried oysters (a natural source of zinc, taurine, and minerals traditionally associated with liver and blood nourishment) creates a broth that hits many wellness notes at once. It is a favourite recommendation of Bro Niu for menopausal women and older adults with a weakened digestive system.
Who it suits / who should be cautious
- Suits: adults looking for a nourishing everyday soup; menopausal women (the soybeans contain phytoestrogens that may offer mild hormonal support); older adults with weak spleen and stomach; the whole family when lean pork is added
- Those with high uric acid or gout should avoid or significantly reduce this soup, as mushrooms, soybeans, and dried oysters are all high in purines
- Not suitable for those with soy allergy or shellfish allergy
- Soybeans should be cooked until completely soft
Why these ingredients (the food-therapy logic)
- Lion’s mane mushroom (hou tou gu): Traditionally associated with strengthening the stomach and spleen and supporting overall vitality; used in food therapy for any stomach or intestinal complaint, including serious digestive conditions
- Dried shiitake (dong gu): A beloved culinary and wellness mushroom associated with supporting immunity and adding depth of flavour; one of the most widely consumed medicinal mushrooms in East Asian tradition
- Dried soybeans (huang dou): Rich in plant protein and phytoestrogens; associated with supporting menopausal wellbeing, blood nourishment, and general vitality; cook until very soft
- Dried oysters (hao chi): A concentrated source of minerals including zinc; traditionally associated with liver nourishment, blood building, and overall vitality; adds a rich savory depth to the broth
- Red dates: Add natural sweetness and support qi
- Fresh ginger: Harmonises the digestive system and adds warmth
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Dried lion’s mane mushroom | 2–3 pieces | Soak and rinse |
| Dried shiitake mushroom | 6 pieces | Soak and rinse; remove stems |
| Dried soybeans | 75 g (2 liang) | Soak and rinse; cook until fully soft |
| Dried oysters (hao chi) | 75 g (2 liang) | Soak and rinse |
| Fresh ginger | 2 slices | |
| Red dates | 6 pieces | Soak and rinse |
| Lean pork (optional) | 150–200 g | Blanch before adding; for fuller soup |
| Water | 8 bowls (~1.9 L) |
Method
- Soak all dried ingredients (lion’s mane, shiitake, soybeans, dried oysters, red dates) for 20–30 minutes and rinse well.
- Remove the stems from the soaked shiitake mushrooms.
- If using lean pork, blanch briefly in boiling water and rinse.
- Place all ingredients in a pot with 8 bowls of water.
- Bring to a boil, then reduce to a gentle simmer and cook for approximately 3 hours until reduced to about 4 bowls.
- Serve the broth and eat the soup ingredients — the mushrooms, softened soybeans, and oysters are all delicious.
Bro Niu’s tips
The key to this soup is patience — 3 hours of slow simmering allows the soybeans to soften completely and the mushroom and oyster flavours to meld into the broth. If those with dampness or skin conditions want to modify the recipe, replace soybeans with flat beans (bian dou) or long beans (dou jiao) — both are gentler on dampness-prone constitutions. For dampness with excessive sweating, adding 19 g of astragalus (bei qi / huang qi) improves the soup’s ability to support surface defence energy.
This soup is also suitable for those taking blood pressure medications — Bro Niu has confirmed this directly for readers who asked.
Community questions answered (selected)
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Q (Bobby): I have eczema and my doctor says to avoid soybeans. What can I substitute in this soup? Bro Niu: Flat beans (bian dou) support spleen function and drain dampness; green mung beans (lu dou) clear heat and detoxify — either works as a substitute. For dampness and eczema, both are suitable options.
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Q (ling): If I swap soybeans for prepared euryale seeds (zhi qian shi), does the soup still benefit menopause? Bro Niu: Soybeans contain plant phytoestrogens which benefit menopausal women specifically; euryale seeds strengthen the spleen and consolidate kidney qi, stopping discharge and reducing urinary frequency. Both are useful but in different ways — the soybeans are the better choice for menopausal support, while euryale seeds address other aspects. Choose based on your primary need.
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Q (粉红木偶 / Pink Puppet): My husband has high uric acid. Can he substitute something for the soybeans and still drink this soup? Bro Niu: Unfortunately this soup is not well-suited to those with high uric acid — the mushrooms, soybeans, and dried oysters all contain significant purines. Instead, try red adzuki bean and coix seed congee, which actively reduces uric acid and supports spleen function. Adzuki beans are uniquely low in purines among legumes and are appropriate for those with gout.
Published February 28, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
