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

Why people make this soup

Fresh dendrobium (shi hu) has become more accessible in recent years, with many Chinese herb shops now stocking it alongside other fresh medicinal plants. Among the many varieties, the tiepi (iron skin) dendrobium is considered the most potent: its stems are thick and even, with a blue-purple cast to the skin. When you bite into a fresh stem, it should taste mildly sweet, feel slightly mucilaginous and leave a pleasant freshness. In Chinese medicine, dendrobium is associated with nourishing stomach yin, generating fluids, supporting eyesight and strengthening the digestive system. Nourilo combines it here with fresh Chinese yam (which supports the spleen, kidneys and blood sugar), snow fungus (which nourishes yin and the skin without being heating) and goji berries (for the liver and kidneys). The result is a soup that is described as neither hot nor cold in nature — genuinely comfortable for people with diabetes, high blood pressure or cardiovascular conditions, and especially lovely during autumn dryness season.

Method

1. Peel and cut the fresh Chinese yam into chunks; rinse well (the yam is slightly mucilaginous — this is normal).
2. Rinse the fresh dendrobium and cut into sections; do NOT pound or crush it, as this makes the broth bitter.
3. Soak the snow fungus in cold water until fully expanded (about 30 minutes); cut off and discard the tough base/stem.
4. Rinse the goji berries.
5. Blanch the pork ribs in boiling water for 2 minutes; drain and rinse.
6. Combine all ingredients in a pot with 3 L of water.
7. Bring to a boil, then reduce to a gentle simmer for 2 hours.
8. Season lightly with salt and serve.

Nourilo’s Tips

• When choosing fresh dendrobium, the best quality has a blue-purple skin tone, thick even stems and a pleasant mild fragrance. To test: bite a small piece — it should taste mildly sweet and feel slightly sticky, not bitter.
• Do not pound or crush the fresh dendrobium before adding to the pot. This releases bitter compounds and makes the soup unpleasant. Cut into sections and add whole.
• If fresh dendrobium is unavailable, substitute dried versions: huoshan dendrobium (huo shan shi hu, 7.5 g / 8 g) or sichuan dendrobium (chuan shi hu, same amount). Dried versions are available at most Chinese herb shops.
• Fresh dendrobium keeps well in the fridge wrapped in kitchen paper.
• If you want to use lean pork or catfish (niu qiu yu) instead of pork ribs, both work well.