A nourishing soup traditionally enjoyed to moisten the lungs and skin, support the spleen, and help reduce dampness and water retention. Lightly sweet from papaya and dried figs, it's a comforting soup that's delicious year-round.
Ingredients
- 1 Hawaiian or long papaya, peeled, seeded, and cut into chunks (about 2 cups)
- ½ piece dried white fungus (Tremella / Bái Mù Ěr, 白木耳／銀耳), rehydrated
- 1 lb pork ribs, lean pork, or pork bones
- 30 g Shān Yào (Chinese yam / Dioscorea root, 山藥)
- 15 g Qiàn Shí (Euryale seed, 芡實)
- 10 g Gǒu Qǐ Zǐ (goji berries / Lycium fruit, 枸杞子)
- 5 g Xìng Rén (apricot kernel, 杏仁)
- 2 dried figs (無花果)About 6-8 cups water, or enough to completely cover the ingredients
- Salt, to taste
Instructions
- Soak the pork in cold water for 20 minutes, then rinse several times to remove any blood and impurities.
- Rinse all of the dried herbs and ingredients.
- Rehydrate the white fungus-if needed, remove the tough center, and tear or cut it into 1-inch pieces.
- Peel, seed, and cut the papaya into large chunks.
- Place all ingredients except for papaya into a large soup pot.
- Bring to a boil over high heat, then reduce to a gentle simmer.
- Simmer for 1 hour, skimming off any foam or excess oil that rises to the surface.
- Add the papaya and continue simmering for another 1½ hours, or until the pork is tender and the papaya is soft but still holds its shape.
- Season with salt to taste before serving.
Serving Tip
Serve the soup hot. The pork, papaya, white fungus, and all the herbs are edible and can be enjoyed along with the broth for their flavor and nourishing qualities.
Serves 4–6 people.
