📝 About This Recipe
Hailing from the mist-shrouded Yellow Mountains of Anhui province, this traditional Hui-style soup celebrates the deep, earthy 'umami' of foraged fungi. Unlike creamy Western soups, this version focuses on a crystal-clear, nutrient-dense broth fortified with authentic Jinhua ham and ginger to warm the soul. It is a masterclass in the Anhui culinary philosophy of 'heavy on color, heavy on oil, and heavy on freshness,' resulting in a complex, forest-scented elixir.
🥗 Ingredients
Dried Forest Treasures
- 30 grams Dried Porcini (Niugan Jun) (rinsed thoroughly)
- 6-8 pieces Dried Shiitake Mushrooms (high quality, thick caps)
- 25 grams Dried Tea Tree Mushrooms (Chashu Gu) (woody ends trimmed)
Fresh Elements
- 150 grams Fresh Oyster Mushrooms (torn into bite-sized strips)
- 2 pieces Fresh King Oyster Mushrooms (sliced into 3mm rounds)
- 50 grams Fresh Ginger (smashed into thick slices)
- 3 stalks Scallions (tied into a knot)
The Broth Base
- 100 grams Jinhua Ham (or Smithfield Ham) (cut into thick batons)
- 1.5 liters Chicken Stock (unsalted, high quality)
- 2 tablespoons Shaoxing Rice Wine
- 1 tablespoon Lard or Vegetable Oil (lard provides authentic Hui flavor)
Seasoning & Garnish
- 1 teaspoon Light Soy Sauce (for color and depth)
- 1 small piece Rock Sugar (about 5g to balance earthiness)
- 1/2 teaspoon White Pepper Powder (freshly ground)
- 1 tablespoon Goji Berries (soaked in water for 5 minutes)
- 2 sprigs Cilantro (roughly chopped for garnish)
👨🍳 Instructions
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1
Begin by rehydrating the dried porcini, shiitake, and tea tree mushrooms in 500ml of warm water for at least 30 minutes. Do not discard this soaking liquid.
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2
Once softened, squeeze the excess water from the dried mushrooms. Filter the soaking liquid through a fine-mesh sieve or coffee filter to remove any grit and set aside.
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3
Blanch the Jinhua ham batons in boiling water for 3 minutes to remove excess saltiness and impurities. Drain and set aside.
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4
In a heavy-bottomed clay pot or Dutch oven, heat the lard or oil over medium heat. Add the smashed ginger slices and scallion knot, stir-frying until fragrant and slightly browned.
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5
Add all the mushrooms (both rehydrated and fresh) to the pot. Sauté for 5-7 minutes until the fresh mushrooms release their moisture and begin to turn golden at the edges.
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6
Deglaze the pot with the Shaoxing rice wine, scraping up any flavorful bits stuck to the bottom.
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7
Pour in the chicken stock and the reserved mushroom soaking liquid. Bring the mixture to a vigorous boil.
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8
Add the blanched Jinhua ham and the piece of rock sugar. This sugar is a secret of Hui chefs to mellow the intense woody notes of the forest mushrooms.
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9
Reduce the heat to low, cover the pot tightly, and simmer gently for 45-50 minutes. The broth should become a deep amber color.
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10
Remove the scallion knot and the ginger slices using tongs and discard them.
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11
Stir in the light soy sauce and white pepper. Taste the broth; the Jinhua ham is very salty, so you likely won't need extra salt, but adjust according to your preference.
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12
Add the soaked goji berries and simmer for a final 5 minutes to allow them to plump up and release their subtle sweetness.
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13
Ladle the steaming soup into individual bowls, ensuring each serving gets a generous mix of the different mushroom varieties and a piece of ham.
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14
Garnish with fresh cilantro and serve immediately while piping hot.
💡 Chef's Tips
Always filter your mushroom soaking liquid; it contains the most concentrated flavor but often hides fine sand. Using a clay pot (Donabe or Zisha) is traditional for Anhui cuisine as it retains heat evenly and enhances the 'earthy' aroma. If you can't find Jinhua ham, a high-quality dry-cured Italian Prosciutto or Spanish Jamón end-piece works as a great substitute. Don't rush the sautéing of the mushrooms; browning them first creates a much more complex, 'meaty' flavor profile. For an extra touch of luxury, add a few slices of fresh winter bamboo shoots during the simmering stage.
🍽️ Serving Suggestions
Pair with a dry, nutty Sherry or a warm glass of aged Shaoxing wine to complement the earthy tones. Serve alongside 'Hui Style Crispy Rice' (Guoba) which can be dipped into the rich broth. This soup acts as a perfect palate cleanser between heavier braised meat dishes in a multi-course Chinese banquet. Accompany with simple steamed jasmine rice and a side of stir-fried bok choy with garlic. For a light lunch, add some thin wheat noodles directly into the broth for the last 3 minutes of cooking.