Agaricus Mushroom, White Jade Fungus, Papaya, and Chicken Foot Soup

Why people make this soup

When the air turns dry — whether in autumn or in air-conditioned environments — skin can quickly lose its softness, and the throat may feel parched. White jade fungus is a wonderful ingredient for this purpose: once soaked, it expands into glistening, jelly-like sheets that are as pleasing to cook as they are to eat. Combined with prized Agaricus mushroom, ripe papaya, and chicken feet (which are naturally rich in gelatin and collagen), the result is a deeply satisfying soup that tastes as good as it nourishes.

Who it suits / who should be cautious

• Suits the whole family — elderly, adults, and children — especially those with dry skin, rough heels, a dry throat, or mild respiratory dryness
• Traditionally considered helpful for nursing mothers, as papaya is associated with supporting milk production in Chinese food culture
• Generally well tolerated and mild; those with peanut allergy should omit the peanuts

Why these ingredients (the food-therapy logic)

• Agaricus blazei mushroom (ji song rong): A prized culinary and wellness mushroom with a rich, earthy flavor; traditionally associated with strengthening immunity, supporting liver and kidney health, and general vitality
• White jade fungus (bai yu mu er): A beautiful, slightly gelatinous fungus similar to snow fungus (xue er); traditionally used to moisten the lungs and nourish the skin — the mucilaginous texture is thought to reflect its moistening nature
• Raw peanuts with red skin (hua sheng): The red skin in particular is associated in food therapy with supporting blood; peanuts add body and richness to the soup
• Papaya (mu gua): Sweet and mild; traditionally thought to ease digestion and nourish the stomach, and in folk tradition associated with supporting lactation
• Chicken feet (ji jiao): Very high in natural gelatin and collagen; adds a thick, silky mouthfeel and is traditionally considered supportive of joint and skin health

Ingredients (4–5 bowls)

Ingredient	Amount	Notes
Agaricus blazei mushroom (dried)	3 qian (~11 g)	Soak and rinse
White jade fungus (dried)	3 qian (~11 g)	Soak until expanded, rinse
Raw peanuts (with red skin)	1 liang (~37 g)	Soak and rinse
Ripe papaya	1 medium	Peel, remove seeds, cut into chunks
Chicken feet	6 pieces	Blanch in boiling water first
Water	8 bowls (~2 L)

Method

1. Soak the agaricus mushroom, white jade fungus, and peanuts separately in cold water until soft (at least 20–30 minutes for the fungus). Rinse well.
2. Peel and seed the papaya; cut into large chunks.
3. Blanch the chicken feet in boiling water for 2–3 minutes; drain and rinse.
4. Place all ingredients in a pot with 8 bowls of water. Bring to a boil.
5. Reduce heat and simmer for about 1.5 hours until the broth is rich and fragrant and reduces to 4–5 bowls.
6. Serve warm — drink the broth and eat the ingredients together.

Bro Niu’s tips

• This soup is delicious and suitable for the whole family, regardless of age.
• In addition to nourishing the skin and lungs, Agaricus mushroom is traditionally associated with immune support.
• If white jade fungus is unavailable, substitute ordinary snow fungus (xue er) — the effect will be similar.
• If Agaricus mushroom is unavailable, 3–4 fresh or dried shiitake mushrooms can be used as a substitute.

Community questions answered (selected)

• Q (Ada): If I cannot find Agaricus mushroom, what can I substitute? Bro Niu: Three or four shiitake mushrooms will work fine.

• Q (Amy): I have been drinking goji, brown sugar, and ginger tea every morning for two months. My cold hands and feet and frequent urination have clearly improved. Can I keep drinking it long term? Bro Niu: That combination sounds good for your constitution. You can drink it five or six times a week — leave one or two days for your body to self-regulate. Long-term use is fine.

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Published October 26, 2020 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.