Dried Persimmon, Black Wood Ear Mushroom, and Lily Bulb Soup

Why people make this soup

As winter sets in, many people in the Chinese tradition reach for warming, fortifying foods. But Nourilo cautions that older adults, in particular, should be careful about heavy, hot tonics — overindulging can drive blood lipids upward and strain the heart and blood vessels. This light, naturally sweet soup takes a gentler approach. The star ingredient is dried persimmon: when fresh persimmon is in season, the dried version has already been transformed into something softer and more medicinal. The persimmon frost — that fine white powder naturally forming on the surface — is especially valued for soothing coughs and bronchial irritation, so Nourilo advises giving the fruit only a gentle rinse rather than scrubbing it clean.

Method

1. Rinse the dried persimmons lightly (do not scrub) and cut them open.
2. Soak the black wood ear mushroom until fully rehydrated; remove the tough stem and tear or cut into coarser strips.
3. Soak and rinse the lily bulb pieces.
4. Combine all ingredients in a pot with 1.8 L of water. Bring to a boil, then reduce heat and simmer for about 40 minutes until the liquid reduces to 900 ml.
5. Stir in a small amount of brown sugar to dissolve.
6. Serve warm; eat the softened soup solids along with the broth.

Nourilo’s Tips

The white frost on dried persimmon is a natural crystalline coating associated in traditional food medicine with soothing coughs and bronchial inflammation — rinse only briefly so it stays intact. This soup is mild and suitable for the whole family; it is also traditionally associated with helping elderly people with a persistent cough. Fresh persimmon should not be eaten on an empty stomach (due to tannins), but dried persimmon does not carry the same risk and is also suitable for people with gallstones.