Written by a Chinese Medicine Practitioner

This is a popular soup recipe made in many Chinese homes and communities. It’s a soup I grew up with as kid and always brings back fond memories of home and slurping up what we used to call ‘slimy soup’ after family dinners. It’s a dessert soup usually had after the main meal and known according to traditional Chinese medicine to benefit the lungs; boost the immune system, dissolve phlegm, relieve a cough and even rejuvenate the skin with properties that boost collagen in the skin. Autumn is a time where this soup also comes in handy as the weather is getting dry and the lungs and large intestine are easily affected. It’s also delicious – not much reason not to give it a go!

The main ingredients: Nashi pears and snow fungus.

-          Nashi pears/Asian pears work best in this recipe due to their unique texture and flavour. However, Bosc pears are your next best bet; though they will alter the taste of the soup.

-          Snow fungus is a white mushroom used in Chinese Medicine for centuries for its anti-inflammatory properties, skin health and longevity. It’s commonly found in Asian supermarkets or in the Asian section of conventional supermarkets.

-          Honey jujubes are Chinese/red dates that have been dried and soaked in honey. This will give the soup it’s sweetness and is a nutritionally rich alternative to white processed sugar. These can again be easily found in Asian grocery stores or in the Asian aisle of a supermarket.

The optional extras:

-          Almond kernels are great for a phlegmy cough or constipation and add a nutty flavour to the soup.

-          Red jujubes add some extra sweetness but also benefits digestion, energy and calms the nervous system.

-          Rock sugar is a sweetening ingredient but is also nourishing to the warmth of the spleen and blood.

-          Goji berries can be added again for sweetness and a tangy twist but is also great for nourishing fluids of the body and beneficial for the eyes.

You will need: (Serves 4)

1 nashi pear (peeled and sliced)

1 honey date

1 snow fungus

Water

Double boilers are best for this though you may not have this at home. You can make your own ‘double boiler’ by placing a ceramic dish in a cast iron pot of boiling water over the stove. Double boiling is perceived to preserve the nutrients in the ingredients compared to the harsher heat of direct cooking over a stove. Alternatively, you may use a pressure cooker, slow cooker or just simple direct cooking over the stove. 

The Method:

1.    Hydrate the snow fungus by soaking in water.

2.    Place the snow fungus and pear into the cooking dish.

3.    Cover the ingredients with hot boiling water.

4.    Add honey date and extra/optional ingredients

5.    Boil for 3-6 hours.

6.    Serve and enjoy hot or cold!

As Chinese medicine practitioners, we often suggest dietary therapy to accompany our treatments in clinic as food is our best medicine as embodied by the benefits of each ingredient in this yummy soup. Maybe it will make it’s way onto your Autumn dining table this season!

If you would like to book an appointment with a Chinese Medicine Practitioner you can call the clinic on (03) 5429 3610 or book online by clicking the link below.

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