Glehnia, Polygonatum, Snow Fungus & Apple Soup

Why people make this soup

Burning the midnight oil regularly takes a toll in Chinese food therapy terms: persistent late nights are said to consume yin — the body’s cooling, moistening reserves. The signs are familiar to many: a dry mouth and throat that worsens toward evening, palms or soles that feel warm, eyes that ache after a long day of screen time, thirst for cold drinks, night sweats, and a tendency toward constipation. This soup is a gentle, long-standing remedy for exactly that pattern. Glehnia root and polygonatum are two of the most relied-upon herbs for moistening lung and stomach dryness; snow fungus adds plant-based gelatin to soothe and nourish; and apple gives the soup its natural sweetness and a dose of soluble fibre. The result is a soup that is genuinely pleasant to drink and appropriate as a regular household brew.

Method

1. Soak the snow fungus in cold water until fully expanded and soft (30–60 minutes); remove the woody base, break into smaller pieces.
2. Rinse and soak glehnia root, polygonatum, and almonds briefly in cold water.
3. Wash the apples, remove the cores, and cut into quarters (skin on is fine).
4. Place all ingredients into a pot with 2.1 L of water.
5. Bring to a boil, then reduce to a medium-low simmer for 1 hour.
6. Serve the soup; the ingredients are also enjoyable to eat.

Nourilo’s Tips

This soup is naturally sweet, refreshing, and moistening — suitable for all ages. If you tend toward dry, constipated stools, add 4 dried figs (wu hua guo) to the pot. If there is heavy dampness, add fu ling (19 g) and dried tangerine peel. The proportions given here serve 3–4 people; for 6 people, increase glehnia root and polygonatum to 38 g each, and use 3 apples.