Shiitake Snow Fungus Chestnut Cashew Soup

Why people make this soup

This is one of those soups that bridges two worlds: it is hearty and delicious enough for everyday cooking, yet every ingredient carries a long history in Chinese food therapy. Nourilo developed this recipe with the observation that eating plant-based meals regularly can help balance the body’s acid-alkaline environment. When going meatless, nuts like cashews and chestnuts become especially valuable, since they are rich in vitamins and minerals that vegetables and fruit alone may not fully supply. The combination of flower mushrooms, snow fungus, chestnuts, cashews and red dates is traditionally associated with supporting strong tendons and bones, nourishing the skin, and protecting cardiovascular health — making it particularly useful for anyone concerned about bone density, arterial stiffness, or overall physical resilience.

Method

1. Soak the flower mushrooms in cold water for 20–30 minutes until fully softened; rinse and squeeze gently to remove any grit. Keep the soaking water if it smells clean — it adds flavour to the soup.
2. Soak the snow fungus in cold water for 15–20 minutes until it expands and softens; rinse and trim away the yellowish, tough base.
3. Rinse the cashews and dried chestnuts (or peel the fresh chestnuts).
4. Pit the red dates.
5. Place all ingredients together in a pot with 2.4 L of water.
6. Bring to a boil over high heat, then reduce to a medium-low simmer and cook for 2 hours.
7. Serve warm, eating the mushrooms, chestnuts and cashews along with the soup.

Nourilo’s Tips

This soup has a naturally sweet, savoury depth that appeals to both children and adults. Breastfeeding mothers can enjoy it freely — it is traditionally considered beneficial for milk production. If you eat the cashews and chestnuts regularly, you may notice improvements in skin texture over time. Do remember: gout sufferers should substitute the mushrooms with sweet corn and carrot to avoid the purine content.