Potato, Corn and Black Wood-Ear Soup

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.

Method

1. Peel the potatoes, soak briefly in water to remove excess starch, then cut into chunks.
2. Strip the husk from the corn and cut the cob into rounds.
3. Soak the dried wood-ear mushrooms in cold water until fully softened (about 20–30 minutes), then trim away the tough stem and rinse well.
4. Peel the carrot and cut into chunks. Rinse and slice the pork.
5. Place all ingredients together into a pot. Add approximately 8 cups of water.
6. Bring to a boil, then reduce to a medium-low simmer and cook for about 1 hour.
7. Serve the soup along with the solid ingredients — both the broth and the vegetables are meant to be eaten.

Nourilo’s Tips

This soup has a natural sweetness that makes it pleasant to drink without needing much added salt. Beyond being enjoyable at the table, it is traditionally said to have a cleansing, clearing effect on the large intestine, and there is some suggestion that regular consumption may support the prevention of intestinal problems. Keep it as part of a varied, balanced diet.