Name: Potato, Corn and Black Wood-Ear Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 0.9–1.2 L
Cuisine: Asian, Wellness
Ingredients: Potatoes — 2 medium, peeled and cut into chunks (300 g); Corn on the cob — 1 ear, cut into rounds (200 g); Dried black wood-ear mushroom — 2 pieces, soaked (12 g); Carrot — 1 medium, peeled and cut into chunks (120 g); Lean pork — 300 g (approx. 10 oz), sliced; Water — enough to cover, approx. 8 cups

Why people make this soup

In Cantonese food-therapy tradition, this humble, naturally sweet soup is valued for its ability to gently support the digestive system. Nourilo loves this one because it is filling and genuinely delicious without being heavy — potato and corn provide satisfying body, while black wood-ear mushroom lends a pleasant texture and is traditionally associated with clearing the intestines and supporting healthy blood flow. It is the kind of soup you can make on a weeknight and feel good about.

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Potato, Corn and Black Wood-Ear Soup

Why people make this soup

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