Soups
Tiger Milk Mushroom, White Jade Fungus, Goji Berry, Almond & Pork Soup
Traditionally used to nourish and protect lung qi, ease cough and breathlessness, and support bowel regularity
Why people make this soup
In Chinese medicine, autumn is the season associated with the lungs — as the air turns dry and the weather cools, the lungs become more vulnerable. People who already tend toward dry coughs, allergic coughs, breathlessness, or constipation from dryness will often notice their symptoms worsen at this time of year. Bro Niu designed this soup to address exactly this seasonal vulnerability. Tiger milk mushroom (hu ru ling zhi) is a prized medicinal fungus from Southeast Asia that has gained wide attention for its traditional use in supporting lung health, easing respiratory conditions, and bolstering immune function. White jade fungus is a newer variety of edible wood-ear fungus with a pleasantly silky texture; it can be substituted with the more familiar snow fungus. Together with apricot kernels, dried figs, and goji berries, this is a well-rounded soup that nourishes the lungs without being heavy.
Who it suits / who should be cautious
- Suitable for the whole family; a good seasonal soup to make in autumn
- Particularly beneficial for those with a weak lung constitution, prone to coughs, breathlessness, or fatigue
- Bro Niu notes this soup is especially supportive for people with cancer, particularly lung cancer — it is used as a supportive food-therapy measure alongside medical treatment to strengthen the body’s resources
- The soup can be made without the meat for a vegan or lighter version
- No strong contraindications at this dose; suitable for 3–4 people as a regular wellness soup
Why these ingredients (the food-therapy logic)
- Tiger milk mushroom (hu ru ling zhi, Lignosus rhinocerotis): A medicinal fungus treasured in Malaysian and Southeast Asian traditional medicine; traditionally used to tonify lung qi, ease cough and asthma, support immune function, and strengthen the body against respiratory infections
- White jade fungus (bai yu er): A newer variety of wood-ear fungus with good texture; traditionally nourishes yin and moistens the lungs; snow fungus (yin er) is an excellent substitute
- Goji berries (gou qi zi): Nourishes liver-blood and kidney yin; supports the lungs in traditional five-element theory; mild and suitable for regular use
- Mixed apricot kernels (nan bei xing): One of the classic lung-support food-herbs in Cantonese cooking; south almonds (nan xing) moisten the lungs; north almonds (bei xing) ease cough and breathlessness; used together they complement each other
- Dried figs (wu hua guo): Moistens the lungs, eases dry cough, and gently supports bowel regularity; mild and sweet
- Lean pork: A gentle protein base that adds body to the soup without making it overly rich
Ingredients (about 4 bowls / 3–4 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Tiger milk mushroom | 11 g (3 qian) | Rinse and soak briefly |
| White jade fungus | 11 g (3 qian) | Rinse and soak; substitute snow fungus if needed |
| Goji berries | 11 g (3 qian) | Rinse and soak briefly |
| Mixed north and south apricot kernels | 38 g (1 liang) | Rinsed |
| Dried figs | 4 pieces | Rinsed; halved optional |
| Lean pork | 225 g (6 liang) | Sliced, briefly blanched |
Method
- Rinse and soak the tiger milk mushroom, white jade fungus, and goji berries separately.
- Blanch the lean pork slices in boiling water briefly, then drain and rinse.
- Place all ingredients in a pot with 8 bowls (about 2 litres) of water.
- Bring to a boil, then reduce heat and simmer for 1.5 hours until reduced to approximately 4 bowls.
- Serve warm, eating the ingredients along with the soup — particularly the white jade fungus and apricot kernels.
Bro Niu’s tips
White jade fungus is a relatively new variety of wood-ear fungus. It looks somewhat similar to black wood ear or cloud ear, but has a pleasantly delicate texture. It is available at larger Chinese herb and dried-food shops. If you cannot find white jade fungus, snow fungus (yin er / xue er) is an excellent and more widely available substitute. This soup is clear, moist, and gentle — the whole family can enjoy it, and it is a particularly thoughtful soup to make for someone undergoing cancer treatment, as it is traditionally considered to strengthen the body’s resources and support its natural defences.
Community questions answered (selected)
-
Q (anonymous reader): How many servings does this recipe make? Bro Niu: As a food-therapy soup, this makes about 3–4 servings.
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Q (Cat): Can this soup be made without the meat? Bro Niu: Yes, you can cook it without adding any meat.
Published September 14, 2021 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
