Fish Maw Mushroom Soup
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?
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Soak the fish maw pieces for at least 4 hours in room temperature water. Once it is soft, cut into bite-sized pieces
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Wash and soak the solomon’s seal, chinese yam, and longan in cool water for at least one hour
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Blanch pork bones in a separate pot of boiling water
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Boil your soup water
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Put all ingredients into the soup
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Boil on high for 30 minutes. Reduce to simmering for 2 hours (until the pork meat is soft and falling off the bones).
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Serve and enjoy!
Any benefits?
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Several ingredients found in this soup are known in traditional chinese medicine for their abilities to nourish the kidneys, lungs, liver and spleen
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This soup is an excellent source of collagen
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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
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Hi, thanks for sharing your soup recipes. I love drinking soup although I’m not a Cantonese. I’ve tried this fish maw soup and it is delicious !