Fresh Chinese Yam, Fresh Dendrobium, Snow Fungus and Pork Rib Soup

In Chinese medicine, dendrobium is associated with nourishing stomach yin, generating fluids, supporting eyesight and strengthening the digestive system. In this recipe it is combined with fresh Chinese yam, snow fungus and goji berries to create a soup that is described as neither hot nor cold in nature.

The recipe uses fresh Chinese yam (approx. 300 g), fresh dendrobium (38 g), dried snow fungus (11 g), goji berries (7.5 g) and pork ribs (450 g). These are simmered together with 3 L of water.

Preparation takes about 20 minutes and cooking takes 2 hours, for a total of roughly 2 hours and 20 minutes. The recipe yields approximately 1.2 to 1.5 litres of soup.

You should not pound or crush the fresh dendrobium before adding it to the pot, as this releases bitter compounds and makes the soup unpleasant. Cut it into sections and add it whole. When choosing fresh dendrobium, look for thick, even stems with a blue-purple skin tone; a small piece bitten should taste mildly sweet and feel slightly sticky, not bitter.

If fresh dendrobium is unavailable, the recipe suggests substituting dried versions: huoshan dendrobium (huo shan shi hu, 7.5–8 g) or sichuan dendrobium (chuan shi hu, same amount), both of which are available at most Chinese herb shops.