Snow Ear Fungus, Flower Mushroom, Cashew and Mountain Chicken Soup

Why people make this soup

Some people find that rich tonic soups make them feel hot and restless — what traditional Chinese food therapy calls “internal heat from yin deficiency.” This is common in women and in anyone who has been chronically overworked or unwell. Rather than forcing strong tonics that backfire, Nourilo reaches for gentler, yin-nourishing ingredients. This soup builds qi and blood without stoking that internal fire, and mountain chicken (pheasant) is specifically prized in Cantonese cooking for strengthening sinew and bone — a welcome combination for those worried about bone density.

Method

1. Soak the snow ear fungus and flower mushrooms in separate bowls of cold water until fully soft, about 20–30 minutes. Remove and discard the tough stems.
2. Rinse the soybeans and cashew nuts, and soak briefly.
3. Blanch the chicken: place the chicken pieces in cold water, bring to a boil, then discard the blanching water and rinse the chicken clean.
4. Place all ingredients in a pot with 2.4 L of water.
5. Bring to a boil, then reduce to a gentle simmer and cook for about 2 hours until reduced to approximately 1.2 L.
6. Drink the soup and eat the solid ingredients.

Nourilo’s Tips

Mountain chicken is traditionally valued for strengthening tendons and bones, and Nourilo considers it especially suitable for people with osteoporosis to enjoy regularly. If you cannot find fresh or frozen pheasant, free-range chicken (zou di ji) or silkie chicken (zhu si ji) are excellent alternatives and available in most Asian grocery stores. If you prefer a vegetarian version, substitute the chicken with carrot and extra soybeans.