Soybean Sprout, Tomato, Potato, Carrot, and Snow Fungus Soup

Why people make this soup

Soybean sprouts might not be the first ingredient that comes to mind for a health-focused soup, but for vegetarians and for families wanting a meat-free option, they are one of the best Cantonese soup bases there is. Their natural flavour is subtly sweet and savoury, and the broth they produce is genuinely satisfying.

The food-therapy logic behind this soup is practical: soybean sprouts are rich in vitamin E, which traditional Cantonese cooks associate with protecting the skin and blood vessels; their high fibre content supports regular bowel movements; and they are said to help break down excess fat and cholesterol in the body. Combined with tomato for lycopene and acidity, potato for starch and a gentle softening of the broth, carrot for beta-carotene, and snow fungus for its classic yin-nourishing and lung-moistening qualities, the result is a flavourful, cooling, and nourishing soup.

Method

1. Remove the roots from the soybean sprouts and rinse well.
2. Wash and slice the tomatoes.
3. Peel potatoes and carrot; cut into chunks.
4. Soak the snow fungus in cold water until fully expanded and soft, about 20–30 minutes. Tear off and discard the hard yellow base stem; tear the fungus into smaller pieces.
5. Add all ingredients to a pot with 2.4 L of water.
6. Bring to a boil, then reduce heat and simmer for 2 hours until reduced to about 1.2–1.5 L.
7. Serve together with the soup ingredients.

Nourilo’s Tips

This is a fully vegetarian soup — no meat needed — and it is hearty and flavourful enough to satisfy the whole family. It is also particularly supportive for people managing cancer, silicosis (an occupational lung disease), or chronic constipation. Two cautions: people with gout should go easy on the soybean sprouts, which are relatively high in purines. And people with a cold, weak spleen and stomach constitution should not drink too much of this soup at once, as it is on the cooling side.