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, Bro Niu 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.

Who it suits / who should be cautious

• Suitable for the whole family, including pregnant women (a reader confirmed and Bro Niu agreed that this soup is safe at seven months of pregnancy)
• People managing blood sugar or watching their weight — yacon’s sweet taste comes mainly from fructooligosaccharides, a type of fibre that passes through the gut largely undigested
• Those looking for a mild, everyday soup to support healthy cholesterol and digestion

Why these ingredients (the food-therapy logic)

• Yacon (xue lian guo): Traditionally regarded as helping to regulate fat metabolism and bowel function; rich in vitamins, minerals, and fructooligosaccharides
• Snow ear fungus (xue er / Tremella fuciformis): A classic nourishing ingredient used to support lung moisture and skin hydration
• Dried figs (wu hua guo): Mild and sweet, used traditionally to support digestion and add natural sweetness to the broth
• Pork shank (zhu zhan): Provides body and protein; the collagen in shank makes the broth silky

Ingredients (3–4 bowls)

Ingredient	Amount	Notes
Yacon	1 medium (~300 g)	Peel and cut into chunks
Snow ear fungus (dried)	40 g	Soak until soft; trim the tough base
Dried figs	4 pieces	Rinse well
Pork shank	300 g	Blanch to remove impurities
Water	~1.5 litres	Adjust for desired concentration

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.

Bro Niu’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.

Community questions answered (selected)

• Q (Ms. Zhou): I am seven months pregnant — can I drink this soup? Bro Niu: Yes, this soup is fine at seven months of pregnancy.

---

Published March 6, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.