Maitake Mushroom, Shiitake, Fresh Yam & Goji Pork Soup

Why people make this soup

Nourilo 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.

Method

1. Rinse the maitake mushroom and dried shiitake; soak in separate bowls of cold water until fully softened. Reserve both soaking liquids.
2. Peel the fresh yam and slice into pieces.
3. Rinse the goji berries; soak briefly.
4. Slice the lean pork and blanch briefly in boiling water; drain and set aside.
5. Place all ingredients into a pot; add 2.4 L of water (use the mushroom soaking water as part of this).
6. Bring to a boil, then reduce to a gentle simmer and cook for 2 hours.
7. Serve the soup and eat the solid ingredients together.

Nourilo’s Tips

Do not discard the water used to soak the maitake and shiitake — it carries a good deal of flavour and nutrition, and Nourilo 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.