Give your immune system a boost with this all-natural Cantonese soup. Recipe by Siu Ka-shing, head chef at Sohofama.
Serves 4 Ingredients
4pcs dried monkey head mushrooms 300g lean pork
100g chestnuts, de-shelled
30g jujubes, de-seeded
50g fresh ginger, sliced
2 cobs of corn
Salt, to taste
Prep & cook time
3 hours; 3.5 hours
1 Prepare the monkey head mushrooms
Cut off the stems and soak the mushrooms for two to three hours in warm water, changing the water once or twice. Squeeze out any dirt trapped in the folds. Set aside.
2 Prepare other soup ingredients
In a pan, blanch the lean pork in boiling water for three to five minutes. Remove the pork from the water and set aside. Peel and finely slice the yam. Cut the corn cobs into big chunks.
3 Make the soup
Place all the ingredients and water into a large pan over high heat. Bring to the boil, then reduce the heat to low and simmer for three to four hours. Add salt to taste.