Tiger’s Milk Mushroom Cough Soup Recipe: For the Whole Family
Recommended by the Department of Nutrition and Dietetics of Jiangmen Wuyi Hospital of Traditional Chinese Medicine, this tiger’s milk mushroom cough soup is clinically proven to contain natural ingredients such as Szechuan shellfish, and is designed for children over 3 years old and people with respiratory sensitivities.
Nourish Yin and Moisturize Dryness – Clear Lung and Resolve Phlegm, Respiratory Care Soup for the Whole Family
The combination of humidity and heat in early summer can easily lead to dry cough and indigestion. A persistent cough not only affects daily activities, but also weakens the respiratory system. According to the Qing Dynasty’s food therapy book, “The most important thing is to harmonize the lungs and the stomach”. This family-friendly Tiger’s Milk Mushroom Lung and Cough Soup is made with mild and easily absorbed natural ingredients (tiger’s milk mushroom is often marketed in the U.S. as Lignosus rhinocerus) to strengthen children’s respiratory defenses and relieve coughing symptoms. The ingredients work synergistically to promote digestive health while relieving lung discomfort. It is recommended to combine with warming ingredients such as green beans and winter squash to help the body adjust to the seasonal transition.
Recipe (3-4 servings)
tiger’s milk mushroom 15g
dried snow pear 4 slices
sea coconut 15g
figs 10g
Almonds 10g (sweet and bitter)
Szechuan shellfish 5g
Xinhui Pericarp 2g
Honeyed jujube 1pc (optional)
Ginger 2 slices
Pork Tubers / Spare Ribs 500g
Nutritional Analysis
tiger’s milk mushroom: natural respiratory protector, relieves dry cough and phlegm.
Dried Sydney + King Coconut: Classic moisturizing combination
Figs + Almonds: Promote a smooth respiratory tract
Szechuan shellac: a natural cough suppressant
Chen Pi: helps digestion and absorption
Applicable People
▶ Respiratory care for children over 3 years old
▶ People with chronic cough and seasonal allergies
▶ People with throat discomfort in air-conditioned environments
▶ People who need to improve respiratory health
Cooking Guide
Soup pre-treatment: soak all dry goods for 30 minutes to release the active ingredients (figs are recommended to be cut)
Meat processing: cut pork bones into pieces and put them in a pot of cold water, add ginger and boil to remove impurities
Slow cooker process: add 2L of water to all the ingredients, bring to a boil over high heat and then turn to low heat and cook slowly for 60-90 minutes
Seasoning suggestion: add salt 10 minutes before turning off the heat to preserve the natural flavor.
Recipe provided by: Jiangmen Wuyi Hospital of Traditional Chinese Medicine, Department of Nutrition and Dietetics | This article has been clinically verified and is copyrighted by the original author.
