Soups
Chayote, Bamboo Fungus, Corn and Shiitake Pork Rib Soup
Traditionally associated with reducing fat, supporting weight management and a healthy liver
Why people make this soup
Before a typhoon Bro Niu 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.
Who it suits / who should be cautious
- Suits people minding central weight, fatty liver, blood sugar or the three highs
- The whole family can enjoy this gentle, light soup
- Prepare bamboo fungus properly (soak and blanch) to remove processing residues; if you have a specific condition, please see a doctor
Why these ingredients (the food-therapy logic)
- Chayote (he zhang gua): traditionally associated with supporting digestion, steady blood sugar and a healthy liver
- Bamboo fungus (zhu sheng): light and fragrant, traditionally associated with nourishing yin, supporting the lungs and trimming belly-wall fat
- Corn (su mi): traditionally associated with eye health, reducing fat and supporting steady blood sugar
- Shiitake (dong gu): contains vitamin D and is traditionally associated with supporting bones and cardiovascular health
- Goji (gou qi zi): traditionally associated with supporting the liver, the eyes and overall vitality
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Chayote (he zhang gua) | 1 | Peeled, cut into chunks |
| Bamboo fungus (zhu sheng) | 3 pieces | Soak in lightly salted water 30 min, trim caps, blanch |
| Sweet corn (su mi) | 1 ear | Husked, cut into chunks |
| Dried shiitake (dong gu) | 4 | |
| Goji berries (gou qi zi) | 1 tbsp | Soaked and rinsed |
| Fresh ginger (sheng jiang) | 2 slices | |
| Pork ribs (pai gu) | ~300 g | Blanched |
Method
- Peel the chayote and cut into chunks.
- Soak the bamboo fungus in lightly salted water for half an hour, trim off the umbrella caps, cut into chunks and blanch.
- Husk and chunk the corn; soak and rinse the goji.
- Blanch the pork ribs.
- Put everything in a pot with 8 bowls of water and simmer about 1.5 hours down to 4 bowls; serve the soup with the ingredients.
Bro Niu’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.
Community questions answered (selected)
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Q (anonymous): It’s getting cooler — after my child swims in the evening without warm water, what can I give to ward off a chill? Bro Niu: Just brew a brown-sugar ginger tea: start the ginger in cold water and boil 10 minutes.
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Q (Ming): Before my period I get bloating and gas, heavy eyelids and occasional dizziness — how to ease it? Bro Niu: Try huai shan ~19 g, dang shen / bai shao / bai zhu ~11 g each, finger citron ~7 g, amomum ~7 g and 4 red dates in 5 bowls of water reduced to 2; 3 batches, rest two days and repeat if it helps — traditionally used to move stomach gas and ease spleen weakness.
Published September 3, 2023 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
