Soups
Flower Shiitake, Bamboo Fungus and Carrot Soup
Traditionally helps clear richness and supports weight, blood pressure and cholesterol
Why people make this soup
When the weather warms up, many of us start eyeing the padding that crept on over the cooler months. Bro Niu offers this soup as a light, tasty way to help along: it is traditionally said to help clear dietary richness and support weight, blood pressure and cholesterol, with bamboo fungus in particular favoured for the belly. It tastes wonderful and the whole family can share the pot.
Who it suits / who should be cautious
- Suits people watching their weight, those minding blood pressure or cardiovascular health, and anyone who wants a light, savoury family soup. The source notes it is suitable for young and old, and is also valued as a cancer-prevention soup.
- Cabbage can be a bit “damp-promoting” if eaten in excess — if you run damp or have eczema, you can swap in green radish (qing luo bo) for the same effect. For gout, the source suggests replacing the mushrooms with black wood-ear fungus. Vegetarians can use nuts and beans (kidney beans, peanuts, cashews) in place of the pork.
Why these ingredients (the food-therapy logic)
- Flower shiitake (hua gu): prized mushrooms, traditionally associated with supporting weight and cardiovascular wellness.
- Bamboo fungus (zhu sheng): a light, delicate fungus traditionally favoured for clearing richness around the belly.
- Carrot and cabbage: everyday vegetables that round out a clean, savoury soup.
- Lean pork (shou rou): adds body and protein; can be swapped for chicken or, for vegetarians, nuts and beans.
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Flower shiitake (or shiitake) | 6 | Soaked, stems removed |
| Bamboo fungus | 6 pieces | Soaked, “skirt” trimmed |
| Carrot | 1 | Peeled, thick slices |
| Cabbage | 3 liang (~113 g) | Swap green radish if damp-prone |
| Lean pork | 6 liang (~225 g) | Or chicken; vegetarians use nuts/beans |
Method
- Soak the shiitake and bamboo fungus in clean water; remove the stems and trim the “skirt” off the bamboo fungus.
- Rinse the cabbage and cut into chunks. Peel the carrot and cut into thick slices. Slice the pork.
- Put everything in a pot, add water (about 8 bowls for a family pot), and simmer about 1 hour.
- Serve the soup together with the ingredients.
Bro Niu’s tips
This soup is delicious and suits young and old. For a family pot, use about 8 bowls of water reduced to 4–5 bowls. If you tend to be damp or eat a lot of cabbage, swap in green radish, which works just as well. For gout, replace the mushrooms with black wood-ear fungus, which is lower in purines.
Community questions answered (selected)
- Q (Jackie): I’m vegetarian — can I leave out the meat? Do I need to add anything else? Bro Niu: Vegetarians usually use nuts in place of meat for enough nourishment — for example kidney beans, peanuts or cashews.
- Q (Yan): My husband has gout and apparently shouldn’t eat mushrooms — is there another ingredient to use instead? Bro Niu: Gout means avoiding high-purine foods. You can swap in black wood-ear fungus.
- Q (Da Ma): Is “ye cai” the same as cabbage (English: cabbage)? Bro Niu: Yes, “ye cai” is cabbage — the round-headed cabbage.
Published March 4, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
