Black Wood-ear Mushroom Soup (4310)

Lower cholesterol and cool blood

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Black Wood-ear Mushroom Soup


For damp heat, hot stomach, spleen sputum and liver fire surging syndrome of high cholesterol.


Diuretic to eliminate dampness, reduce cholesterol level and cool blood.


  • Water plantain (ze-xie) 澤瀉- 8gm
  • Black wood-ear mushroom 木耳- 10gm
  • Tofu 豆腐- 250gm
  • Carrot 蘿蔔- 30gm
  • Shiitake mushroom 冬菇- 150gm
  • Ginger 生薑- 2 slices (thinly cut)

1.     Soak wood-ear mushroom and shitake mushroom for about 20 minutes or until fully rehydrated and soft. Rinse a few times until clean.

2.     Cook water plantain in 2 cups of water for 30 minutes to obtain 1 cup of tea. Strain and keep tea aside.

3.    Cut mushrooms and carrot into thin stripes and put them in a pot with 4 cups of water to cook over medium heat for 20 minutes to about one cup of water left.

4.     Add herbal soup. When boil again, add tofu and cook for another 5 minutes.

5.     Add ginger and seasoning to taste (salt, pepper and sesame oil) to serve.


No restriction and eat with meal.

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