Soup Name: Fish Maw Mushroom Soup

Introduction:

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!

 Any benefits?

• 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

Any precautions?

• This soup contains several herbs so be sure to drink in moderation