Fish Maw Mushroom Soup
Soup Name: Fish Maw Mushroom Soup
I have always wanted to create my own fish maw soup. Fish maw is a popular ingredient in Chinese cooking and is known as a rich source of collagen. Although I have eaten fish maw many times before, I had never cooked with it and so, when I came across the dried fish maw at the local grocery store, I jumped at the chance to try it. It turned out great! This soup is relatively easy to make and results in a delicious, earthy-flavoured broth that quenches the thirst.
1 pound of fresh pork bones
2 pieces fish maw (whole, dried)
1 handful agrocybe aegerita mushrooms
10 grams solomon’s seal (dried)
8 pieces dried chinese yam slices
1 palmful wolfberries (dried)
3 pieces longan (dried)
3 slices fresh ginger (optional, for winter)
2-3 L of water
How do I prepare it?
Soak the fish maw pieces for at least 4 hours in room temperature water. Once it is soft, cut into bite-sized pieces
Wash and soak the solomon’s seal, chinese yam, and longan in cool water for at least one hour
Blanch pork bones in a separate pot of boiling water
Boil your soup water
Put all ingredients into the soup
Boil on high for 30 minutes. Reduce to simmering for 2 hours (until the pork meat is soft and falling off the bones).
Serve and enjoy!
Several ingredients found in this soup are known in traditional chinese medicine for their abilities to nourish the kidneys, lungs, liver and spleen
This soup is an excellent source of collagen
During the winter, add some fresh ginger slices for a balanced winter soup to fight cold and dryness
- This soup contains several herbs so be sure to drink in moderation