Slow-boiled soup 老火湯
Apple and snow fungus soup
蘋果雪耳瘦肉湯ping4 gwo2 syut3 ji5 sau3 juk6 tong1
Traditionally eaten to clear heat. Best in hot, dry or "heaty" spells. Apple is cool; snow fungus is neutral.
Good for traditionally believed to moisten the lungs and skin in dry autumn weather.
- 20 minprep
- 2 hcook
- 6servings
- One potAutumn
Eat at ? Start by …
Ingredients
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Fresh: local Asian grocerAbout
- 2¾ quarts2.5 LWater
3 pantry items with a checked Amazon match. Buy the fresh apple and lean pork locally or on Weee!.
Method
- Soak the snow fungus for 30 minutes, trim the hard base and tear it into florets.
- Core the apples and cut them in quarters with the skin on.
- Put the meat in cold water, bring to a boil and let it bubble for 3 minutes. Drain and rinse off the scum.
- Bring the water to a rolling boil. Add everything, boil hard for 20 minutes, then cover and simmer on low for 1 hour 30 minutes.
- Skim off any fat and season with salt just before serving.
Who should go easy
Fine for most people, including kids.
Traditional Chinese food therapy, not medical advice. Ask your doctor if you are pregnant, on medication or unwell.
Ingredient natures from Hong Kong Anti-Cancer Society, "中醫食療——食物種類分析" (Dr Lam To-yee, registered Chinese medicine practitioner, 2022). How we judge a soup’s nature.
Watch someone make it
Home cooks on YouTube. Opens right here.
