Maitake, Lion's Mane, Corn and Carrot Soup

Why people make this soup

Nourilo shares this one as a tasty, nutritious bowl the whole family — young and old — can enjoy, traditionally chosen to support softer blood vessels and to help against the “three highs.” The maitake was a gift his big sister brought back from Niigata in Japan; its name means “dancing mushroom” for the way its frilled caps seem to sway. Paired with lion’s mane, it makes a soup that is both wholesome and genuinely delicious.

Method

1. Soak and rinse the maitake, lion’s mane and goji separately.
2. Peel and chunk the carrot.
3. Husk the corn and chop into chunks.
4. Blanch the pork bone in boiling water.
5. Bring everything to a boil in 2.4–2.7 L of water and simmer 2 hours, down to 1.2 L.

Nourilo’s Tips

Dried lion’s mane can taste slightly bitter in soup. To remove it, soak the mushrooms with a little brown sugar and cornstarch, soak a while, then change the water and rinse before cooking — the soup will have no bitterness at all.