Yacon and Snow Ear Soup

Why people make this soup

Yacon is an unusual root vegetable — it looks a bit like a sweet potato but has a crisp, juicy texture and tastes closer to a mild apple or pear. In traditional Cantonese food-therapy, Nourilo has long used it as an everyday ingredient for families wanting something that is both nourishing and gentle on the stomach. Paired with snow ear fungus and figs, this soup is light, naturally sweet, and refreshing — the kind of pot you can simmer on a weekend afternoon and enjoy all week.

Method

1. Peel the yacon, cut into large chunks, and set aside. It browns quickly — work fairly swiftly or keep it in water.
2. Soak the snow ear fungus in cold water for 20–30 minutes until fully expanded. Rinse well and trim away the tough yellowish base. Tear into smaller pieces if very large.
3. Blanch the pork shank in a pot of cold water, bring to the boil, simmer 2 minutes, then drain and rinse. This removes excess blood and impurities.
4. Combine all ingredients in a large pot. Cover with about 1.5 litres of water.
5. Bring to the boil over high heat, then reduce to a gentle simmer. Cook for 2 hours.
6. Season lightly with salt if desired, ladle into bowls, and serve hot.

Nourilo’s Tips

Yacon contains large amounts of fructooligosaccharides. Although it tastes sweet, people with diabetes or weight concerns can generally enjoy it — the sugars behave more like dietary fibre than conventional sugar. As always, those with specific medical conditions should consult their doctor before making dietary changes.