Chinese Yam, Goji, Snow Fungus and Sea Cucumber Soup

Why people make this soup

I know a few older ladies whose faces have aged beautifully and whose skin still looks well cared for. They all pay attention to what they eat — and just as importantly, they keep a cheerful, easygoing outlook. Collagen-rich foods like snow fungus, wood ear, sea cucumber, fish maw and chicken feet are traditionally prized for keeping skin smooth and supple. Simmering Chinese yam, goji, snow fungus and pork shin with sea cucumber makes a soup traditionally taken to nourish the organs, support the skin and encourage gentle, healthy aging.

Who it suits / who should be cautious

• People wanting a nourishing, skin-supporting soup for healthy aging
• Mild and balanced — neither too cooling nor too warming, so the whole family can enjoy it; often recommended for those trying to conceive
• If your spleen-stomach is weak and damp (thick white tongue coating, bloating), hold off on rich sea-cucumber soups until that settles

Why these ingredients (the food-therapy logic)

• Chinese yam (huai shan): traditionally supports the spleen and replenishes energy.
• Goji berries (gou qi zi): traditionally nourish the liver and blood and brighten the eyes.
• Snow fungus (xue er): prized for its gelatinous texture, traditionally associated with moistening and skin nourishment.
• Sea cucumber (hai shen): rich and collagen-like, traditionally nourishes yin and the blood without adding cholesterol.

Ingredients (4–5 servings)

Ingredient	Amount	Notes
Chinese yam	~38 g	Soaked and rinsed
Goji berries	~15 g	Soaked and rinsed
Snow fungus	~7.5 g	Soaked, stems removed
Sea cucumber	1–2	Soaked, blanched
Lean pork shin	~300 g	Blanched
Ginger	2 slices

Method

1. Soak and rinse the yam, goji and snow fungus; trim the hard stem off the snow fungus.
2. Blanch the sea cucumber and pork shin.
3. Put everything in a pot with 8 bowls of water.
4. Simmer about 2 hours until reduced to roughly 4 bowls. Drink the soup and eat the solids.

Bro Niu’s tips

This soup nourishes the essence and blood, is neither cooling nor drying, and the whole family can enjoy it. It is also often considered suitable for those trying to conceive. If your yam, goji or snow fungus has been sulphur-treated, the soup can taste sour — soak those ingredients for an hour, discard the water, and add a few extra red dates. Sulphur-free ingredients smell neutral and are worth the slightly higher price.

Community questions answered (selected)

• Q (Ling Ling): I’m 20 weeks pregnant — is this soup okay for me? Bro Niu: Yes, you can drink this soup during pregnancy. You can also look under the “Prenatal / Postnatal” section for other suitable soups.

• Q (Toby): Can I make this by double-steaming (stewing) instead, and is lean pork better than pork shin for that? Can I add yellow fungus? Bro Niu: Yes, you can double-steam it with lean pork, and adding yellow fungus is fine — no problem.

• Q (Crystal): Mine came out a little sour instead of sweet — why? Bro Niu: A clean version tastes lightly sweet; if the yam, goji or snow fungus was sulphur-treated, it turns sour. Soak those for an hour, pour off the water, and add a few extra red dates.

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Published August 12, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.