Tiger Milk Mushroom Lung Nourishing Soup 虎乳潤肺湯

Tiger Milk Mushroom Lung Nourishing Soup 虎乳靈芝潤肺湯

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5 from 30 reviews

Tiger Milk Mushroom Lung Nourishing Soup 虎乳潤肺湯 is a Yin-nourishing and lung-moisturizing soup. This powerful medicinal mushroom is recommended to treat chronic dry coughs. It is suitable for adults and kids in all seasons. A big pot of this delicious, sweet-tasting soup soothes throat dryness and tired respiratory systems more than over-the-counter cough syrups.

Author: Nancy
Prep Time: 5
Cook Time: 120
Total Time: 2 hours 5 minutes
Yield: 4 1x
Category: Soup
Method: Boil
Cuisine: Chinese, TCM

Ingredients

Scale

100g Tiger Milk Mushroom 虎乳靈芝
100g Sea Coconut 非洲海底椰
50g Fritillaria Bulb 川貝
50g Solomon's Seal Rhizome 海玉竹
50g Dried Lily Bulbs 百合
50g Dried Lotus Seeds 蓮子
50g Chinese Almonds 南杏北杏
1 Dried Chinese Mandarin Peel 陳皮
4L of Cold Drinking Water

Optional

1 lb Pork Ribs, blanched
2 Dried Figs 無花果乾, or
2 Chinese Honey Dates 蜜棗

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Instructions

Soak the herbs in a small bowl in cold water for 5-10 minutes to remove traces of impurities. This will help remove dust and debris. Rinse and set aside in a small bowl.
Wash the pork ribs, pork shank or tenderloin with cold water and pat dry with a kitchen paper towel. It is only necessary to cut the pork ribs into small pieces if your pot needs to be bigger.
Blanched pork ribs in a medium pot to remove the impurities and excess foam. Rinse with cold water. Set aside.
Add parboiled pork bones and herbal ingredients into a clean, large stock pot not made of stainless steel like THIS Ceramic Pot or a Buydeem Health Beverage Maker to make Tiger Milk Mushroom Soup with pork rib soup. Although not all Chinese herbs react with metal, it is best not to use a metal pot when making Chinese medicinal herbal soups.
Fill a large pot with enough water to cover to make the clear soup stock. We used approximately 4 litres of cold water.
Boil at high heat for 30 minutes, then reduce to low heat. Continue with a slow, gentle simmer for 90 minutes on low heat.
Skim off excess foam on the surface of the soup.
Salt to taste.
Serve and enjoy.

Notes

If you find your pot of soup is low in liquid, where most of the liquid has evaporated, add a bit of boiled hot water to the soup and continue cooking.