Soups

Quail Egg and Bamboo Fungus Soup

Quail Egg and Bamboo Fungus Soup is a nourishing and delicious soup, elegantly known as “Screen and Bright Moon Soup”. Bamboo fungus is one of the “Eight Treasures of the Grass,” a prized edible mushroom with a crisp, tender texture. Quail eggs, often called “animal ginseng,” are small but densely nutritious. When simmered together, the mushroom’s delicate fragrance and the eggs’ rich flavor create a clear, savory broth. This soup is renowned for clearing heat, nourishing the brain, supplementing qi and blood, and boosting immunity. It is especially suitable for those with weak constitutions needing nourishment. Preparation takes about 30-40 minutes.

Soups
p2
Clears heat and purges fire.
Refreshes the mind and benefits intelligence.
supplement Qi and enrich Blood
nourish Yin
Moisten the lung
Recovery Meals
Women's Wellness
Bedtime Nourishment
Gathering & Sharing

Servings: 2
Prep: 15 min
Cook: 15 min

Main Ingredients

Quail eggs 8-10 pieces
Dried bamboo fungus (Dictyophora) 50g
Fresh ginger 2-3 slices
Spring onion 1 stalk
Coriander (cilantro) a few sprigs
Stock (or water) 1000ml
Cooking wine 5ml
Salt 5g
Sesame oil a few drops
Ground white pepper a pinch
Cooking oil a little

Steps

Soak dried bamboo fungus in warm water (not hot) for 15-20 minutes until fully rehydrated. Rinse off any dust, trim the head (cap) and root end (except for Zhijin bamboo fungus; other varieties may leave a soapy taste if the head is not removed). Cut into diamond-shaped slices or small sections. Wash the quail eggs, place in cold water, and boil for 5-6 minutes after the water boils. Transfer to cold water to cool, then peel.
Add stock (or water) – about 800-1000ml – to a pot with ginger slices and bring to a boil.
Add the sliced bamboo fungus and cook for about 3-5 minutes.
Add the peeled quail eggs and continue cooking for about 2-3 minutes.
Add cooking wine, salt, and white pepper to taste. Drizzle with a few drops of sesame oil, and garnish with spring onion and coriander (if using) before serving.

TCM Notes

Those with weak constitutions needing nourishment Those with qi-blood deficiency or malnutrition Mental workers, students, and children needing brain nourishment Those with hypertension, hyperlipidemia, or arteriosclerosis (bamboo fungus aids in blood pressure and lipid reduction) Those with lung-deficiency coughs or throat discomfort Those preparing for pregnancy (for high-quality protein and amino acids) General population as a daily wellness soup

Suitable for：Those with weak constitutions needing nourishment Those with qi-blood deficiency or malnutrition Mental workers, students, and children needing brain nourishment Those with hypertension, hyperlipidemia, or arteriosclerosis (bamboo fungus aids in blood pressure and lipid reduction) Those with lung-deficiency coughs or throat discomfort Those preparing for pregnancy (for high-quality protein and amino acids) General population as a daily wellness soup

Not suitable for：Those with Spleen-Stomach deficiency cold: Bamboo fungus is cold in nature; those with frequent diarrhea, cold sensitivity, or cold limbs should avoid overconsumption Those with cold constitution: Pale complexion, chills, or pale tongue with white coating – consume sparingly Those with diarrhea: Should avoid Those allergic to mushrooms Those with gout: Bamboo fungus contains moderate purines – avoid overconsumption Menstruating women: Bamboo fungus is cold in nature – avoid during menstruation Those with colds or fever: Use with caution Those with hypercholesterolemia: Quail eggs are high in cholesterol – control portion size

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