Friday, October 28, 2011

Shiitake Mushroom, Lily Flower and Pork Rib Soup/金針排骨湯

September was a hard month for me.  My daughter was sick for the whole month and then we all got sick.  Taking care of a sick baby is tough, especially when you are sick too.  The virus going back and forth seemed endless.  One thing I have continued to do is provide healthy meals for my family so we could recover sooner.  Soup is a must for every meal including breakfast so we could stay hydrated and get a lot of nutrition to fight the sickness.  I didn't record a video for this Shiitake Mushroom, Lily Flower and Pork Rib Soup because this soup is very easy to make.  All ingredients are very common to find at any Chinese supermarket.  This soup tastes light, refreshing and super delicious.  A great soup for fall!


  • 6 dried shiitake mushrooms
  • 2 oz dried lily flowers
  • 1 lb pork rib
  • 1 chicken leg
  • 1½ tsp salt
  • 3 - 4 ginger slices
  • 1 tsp finely chopped green onion


  1. Soak the dried shiitake mushrooms and  lily flowers half an hour before cooking.  When they are soaked, make sure to clean them with running water.
  2. In a large soup pot, add ribs, chicken legs, ginger, soaked shiitake mushrooms and water (fill up with 3 quarter of the pot).  Bring to a boil.  Reduce the heat, and then use a soup strainer to strain all the dark bubbles on top of the water.  Reduce the heat to the lowest and cook for 2 - 3 hours.  Add salt and garnish some finely chopped green onion before serving.  Now enjoy!