Chayote, Bamboo Fungus, Corn and Shiitake Pork Rib Soup

Why people make this soup

Before a typhoon Nourilo stocked up on keepers like chayote and corn — both great for soup. Chayote is traditionally associated with supporting digestion, steady blood sugar and a healthier liver. Bamboo fungus is light and fragrant and is especially valued for trimming belly-wall fat, making it a favorite for those carrying central weight. This light, fresh-tasting pot is traditionally enjoyed to help reduce fat and support weight management.

Method

1. Peel the chayote and cut into chunks.
2. Soak the bamboo fungus in lightly salted water for half an hour, trim off the umbrella caps, cut into chunks and blanch.
3. Husk and chunk the corn; soak and rinse the goji.
4. Blanch the pork ribs.
5. Put everything in a pot with 2.4 L of water and simmer about 1.5 hours down to 1.2 L; serve the soup with the ingredients.

Nourilo’s Tips

Bamboo fungus is famously “fat-cutting” and traditionally regarded as a fine choice for those minding the three highs. Choose thick, intact single strands; golden or pale-yellow is best, but most on the market are processed snowy-white — so soak in lightly salted water and blanch first to remove sulfur and other residues before making soup.