This soup brings together the sweet Asian pear, snow fungus and dried figs, slow cooked in a savoury chicken broth to yield a naturally sweet-tasting and full-bodied flavour.
Everything in this soup is edible! You might particularly enjoy the soft, springy and crunchy texture of the snow fungus. Snow fungus has been used in traditional Chinese medicine for thousands of years to treat a wide range of ailments, most commonly, to alleviate dry cough, enhance body fluids and improve skin tone.
The pear is highly regarded for its cooling and moistening properties. Consuming it helps to clear lung heat, moisten one’s skin and facilitate bowel movement. As such, steamed pear or poached pear is a popular home-prepared remedy for a dry throat or chronic dry cough. The fig fruit helps to strengthen one’s stomach and cleans the intestine. It works to reduce inflammation and rids the body of toxins. Figs are also acknowledged for their anti-cancer properties.
With all the goodness this soup has to offer, consuming this regularly will help fortify your health by detoxifying your body, improving your immune system and augmenting your skin tone and complexion.
Serves 3 to 4 persons.
300 gm Pork Ribs or Meat
1 large Asian Pear, cored and sliced thickly, skin intact
1 Carrot, peeled and cut into bite-size chunks
1 handful of Snow Fungus,
soaked in water for 10 minutes till rehydrated, grit removed,
tough or yellowish ends removed, cut into small sections
3 large Dried Figs, cut into halves
12 small Red Dates
1 tbsp Sweet Almonds
1 tbsp Bitter Almonds
Sea Salt, to taste (optional)
1. Fill a saucepan or small pot with water and bring to a boil. Put in pork ribs or meat and blanch for a minute or so to remove impurities. Discard the water and wash the meat clear of all scum and grit.
2. Put all the ingredients into a slow cooker. Pour in chicken stock or water until just enough to immerse all the ingredients. Cook on Auto or High setting for at least 3 hours. If cooking in a deep pot, bring all the ingredients in stock or water to a boil, then lower heat and let simmer for at least 2 hours, or until meat is fall-off-the-bone tender. Season to taste.
3. When serving, scoop a little of each ingredient into individual serving bowls and fill with soup. Alternatively, you may scoop all the ingredients into a large soup dish and fill with soup. Serve hot.