Tofu, Pork, and Black Mushroom Soup

Tofu, Pork, and Black Mushroom Soup

serves 4 to 6

This dish warms the stomach, invigorates the functions of digestion, and fortifies qi and the Yin functions of the body. It also alleviates symptoms of dryness, lowers blood pressure, stimulates the appetite, and increases physical energy. It is prescribed to new mothers after childbirth in order to increase lactation and to counteract weakness and dizziness.

5 black mushrooms

Water for soaking

8 ounces (250 grams) lean pork, cut into 1½-inch cubes 4 slices ginger

4 jujube (Chinese dates)

8 cups (2 liters) water

1 pound (500 grams) tofu, cut into 1½-inch cubes

1 teaspoon (5 grams) salt

Soak the mushrooms in a bowl of hot water for 1 hour, then drain and slice. Place the pork, mushrooms, ginger, jujube, and water in a soup pot. Bring to a boil, lower heat, and cook for 1 hour. Add hot water as needed to retain desired soup consistency. After an hour, add the tofu. Cook for another 20 minutes. Season with salt and serve hot.

hancheng

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