Black Wood Ear Mushroom and Daylily Chicken Soup

Why people make this soup

When health experts began discussing the link between low vitamin D levels and greater vulnerability to respiratory infections, many people started paying more attention to their diet. Black wood ear mushrooms and shiitake are among the few plant-based food sources of vitamin D — and when combined with the complete protein from organic chicken and lean pork, this soup becomes a genuinely nourishing meal. It is simple, light, and suitable for the whole family. Rather than any specific claim, think of it as a thoughtfully assembled bowl of ingredients that support your body’s overall wellbeing.

Who it suits / who should be cautious

• Suitable for most adults and children as a wholesome, everyday family soup
• Good sources of quality protein (chicken, pork), vitamin D (black wood ear mushrooms), and other micronutrients
• Gout sufferers can enjoy this soup, but should keep mushrooms to a moderate amount as mushrooms are relatively higher in purines
• Do not soak black wood ear mushrooms overnight — prepare and cook them the same day to avoid bacterial growth

Why these ingredients (the food-therapy logic)

• White-backed black wood ear mushrooms (bai bei hei mu er): The white-backed variety is considered richer in jelly-like polysaccharides and more nourishing. Traditionally associated with nourishing the blood, supporting circulation and boosting overall vitality. Also one of few plant foods containing vitamin D.
• Dried daylily buds (jin zhen): In traditional food therapy, daylily buds are associated with calming the mind, clearing heat, and supporting liver function. They are knotted before cooking to preserve texture.
• Organic chicken: A complete source of high-quality protein. Protein is essential for immune function — organic chicken is preferred as it is raised without added antibiotics or hormones.
• Red dates (hong zao): Nourishing and warming, associated with blood support and overall tonic function.
• Ginger: Warming and digestive; helps balance the cooler nature of some other ingredients.

Ingredients (4–5 bowls)

Ingredient	Amount	Notes
White-backed black wood ear mushrooms	3 large pieces	Soak to rehydrate, remove stem ends
Dried daylily buds	1 small handful	Soak to rehydrate, then tie each bud in a knot
Organic chicken	half	Chop into large pieces, blanch
Lean pork	4 liang (~150 g)	Slice thickly, blanch
Red dates	4 pieces	Pit
Fresh ginger	3 slices
Water	8 bowls (~2 L)

Method

1. Soak the black wood ear mushrooms until fully rehydrated and soft. Remove the tough stem ends. Do not soak overnight.
2. Soak the dried daylily buds until soft. Tie each bud loosely in a knot.
3. Pit the red dates.
4. Blanch the chicken pieces and lean pork slices briefly in boiling water to remove impurities. Drain.
5. Place all ingredients into a pot with 8 bowls of water.
6. Bring to a boil, then reduce to a medium simmer and cook for about 1 hour until the liquid reduces to about 4–5 bowls.
7. Serve with both the soup and the cooked ingredients — all are good to eat.

Bro Niu’s tips

Animal-based foods such as eggs, dairy and meat are the richest sources of complete protein. Among plant-based foods, only soy protein qualifies as complete. The white-backed variety of black wood ear mushroom (bai bei hei mu er) has a richer, more gelatinous texture than regular black wood ear — look for it at a dried goods or traditional Chinese medicine shop. Do not soak the mushrooms overnight to avoid any risk of bacterial contamination; prepare and use them on the same day.

Community questions answered (selected)

• Q (龙老太): Can gout sufferers drink this soup? Bro Niu: Yes, gout patients can drink this soup. Black wood ear mushrooms in moderate amounts are fine. Mushroom varieties in general are higher in purines, so keep them to a moderate serving.

• Q (龙老太): How many times per week is most effective? Bro Niu: You can have this 2 times per week, but continue for a period of time to see results.

• Q (reader): Which is better — white-backed or regular black wood ear mushroom? Bro Niu: The white-backed variety has more abundant, richer gelatinous qualities.

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Published October 9, 2020 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.