Soups
Maitake Mushroom, Shiitake, Fresh Yam & Goji Pork Soup
traditionally associated with supporting immune function and general wellness
Why people make this soup
Bro Niu first made this soup while working on a cookbook project — he had a pack of maitake mushrooms left over and decided to put them to good use with shiitake and fresh yam. The result was a broth he describes as wonderfully fragrant and clean-tasting. Maitake, known in Japanese as the “dancing mushroom,” is a high-protein, low-fat fungus that has attracted notable attention from nutritional researchers for its beta-glucan and polysaccharide content. In Chinese medicine it is considered sweet in flavour and neutral in nature, traditionally used to support the body’s energy, clear mild dampness, and ease urinary discomfort. Combined with the deep umami of dried shiitake, the gentle starchy body of fresh yam, and the mild sweetness of goji berries, this is a soup that nourishes without being heavy — suitable for the whole family.
Who it suits / who should be cautious
- Suitable for most adults and older children; particularly well-regarded in the tradition for people managing blood sugar or looking for a gentle immune-supportive soup.
- Generally very mild with no known strong contraindications.
- Those managing kidney disease or on a potassium-restricted diet should consult a doctor before eating mushroom-heavy soups regularly.
Why these ingredients (the food-therapy logic)
- Maitake mushroom (wu rong gu / 舞茸): Rich in polysaccharides and beta-glucans; traditionally classified as sweet and neutral, associated with supporting vital energy, clearing internal heat, and draining mild dampness.
- Dried shiitake (dong gu): One of the most studied culinary fungi; high in vitamin D when sun-dried, traditionally valued for strengthening the spleen and stomach, and considered better suited to soups than fresh shiitake (which may not suit people with heavy dampness).
- Fresh Chinese yam (xian huai shan): Gentle, non-heating, widely used in Cantonese food therapy to support the spleen and stomach and stabilise energy.
- Goji berries (gou qi zi): Traditionally associated with nourishing the liver and kidney systems and supporting clear vision.
- Lean pork: Provides protein and rounds out the broth; makes the soup suitable as a light meal.
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Maitake mushroom | 1–2 clusters | Rinse and soak until softened; retain the soaking water |
| Dried shiitake mushrooms | 6 pieces | Rinse and soak until softened; retain the soaking water |
| Fresh Chinese yam | ~115 g (3 liang) | Peel and slice |
| Goji berries | ~12 g (4 qian) | Rinse and soak briefly |
| Fresh ginger | 2 slices | |
| Lean pork | ~225 g (6 liang) | Slice; blanch in boiling water before using |
| Water | 8 bowls (~1.6 L) | Use mushroom soaking water as part of this amount |
Method
- Rinse the maitake mushroom and dried shiitake; soak in separate bowls of cold water until fully softened. Reserve both soaking liquids.
- Peel the fresh yam and slice into pieces.
- Rinse the goji berries; soak briefly.
- Slice the lean pork and blanch briefly in boiling water; drain and set aside.
- Place all ingredients into a pot; add 8 bowls of water (use the mushroom soaking water as part of this).
- Bring to a boil, then reduce to a gentle simmer and cook for 2 hours.
- Serve the soup and eat the solid ingredients together.
Bro Niu’s tips
Do not discard the water used to soak the maitake and shiitake — it carries a good deal of flavour and nutrition, and Bro Niu considers it a waste to throw it away. Simply add it to the pot as part of the cooking liquid. This soup is especially suited to people managing diabetes or those who have had a cancer diagnosis and are looking for gentle, nourishing everyday food; it is mild enough to take regularly.
Community questions answered (selected)
-
Q (Pei Pei): Can I use fresh shiitake mushrooms instead of dried ones? Bro Niu: Fresh shiitake does not have the same depth of fragrance as the dried kind, but you can certainly use it.
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Q (Pei Pei): Are the nutritional values of fresh and dried shiitake the same? Bro Niu: Dried shiitake is sun-cured, which means it contains vitamin D — very beneficial for bones. Fresh shiitake is not ideal for people with heavy dampness, which is why dried shiitake is generally preferred for soups. Fresh shiitake is better suited to stir-fried dishes where a silky texture is valued.
Published April 24, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
