Fresh Mulberry, Dendrobium, Cordyceps Flower and Pork Soup

Why people make this soup

When the body’s fluids become depleted — from overwork, excessive heat, illness, or an irregular lifestyle — the symptoms that appear are very particular: dry lips and tongue, a scratchy throat that does not respond to drinking water, a strange sensation of hunger without any real appetite, and constipation from dry intestines. Chinese medicine calls this “stomach yin deficiency,” and the recommended approach is not to stimulate or warm the body but to gently replenish those fluids with nourishing, moistening foods.

This soup takes advantage of the brief season when fresh mulberries are available in spring and early summer. The mulberries are combined with fresh dendrobium stems — the most prized yin-nourishing herb in classical Chinese medicine — along with cordyceps flowers, polygonatum root, goji berries, and lean pork, creating a delicate and genuinely nourishing soup that does not feel heavy or heaty.

Method

1. Slice the lean pork and blanch briefly in boiling water; drain and set aside.
2. Rinse all the other ingredients. Cut the fresh dendrobium stems into short sections.
3. Combine all ingredients in a pot with 2.4 L of water.
4. Bring to the boil over high heat, then reduce to a medium-low simmer.
5. Simmer for 1 hour.
6. Serve warm and drink the soup. The softened ingredients can also be eaten.

Nourilo’s Tips

This soup is mildly cooling, making it appropriate for most people — it is not heavily supplementing and will not cause discomfort for those who are healthy. However, those who are currently running a fever or have an active exterior illness should wait until they have recovered. If fresh dendrobium is unavailable, use 11 g of dried dendrobium instead. If fresh mulberries are out of season, dried mulberries (19 g) can substitute. Fresh dendrobium is available at Chinese or Asian grocers and herbal medicine shops — look for plump, firm green-purple stems with a clean fragrance and no signs of rot.