Hairy Fig and Chinese Yam Soup with Pork


  • 80g hairy fig

  • 1/2 Chinese yam

  • 1 ear of corn

  • 1/2 carrot

  • 6-8 dried scallops

  • 40g cashew nuts

  • 300g pork

  • 2.5L water


  1. Submerge the pork in cold water and bring it to a boil. Take the pork out and rinse it clean.

  2. Scrape the skin off the yam and the carrot, cut them into small pieces and break the ear of corn into 3 small parts.

  3. Soak the dried scallops in water for at least 3 hours and keep the water.

  4. Put all the ingredients into cold water.  Cook it on high heat until it boils. Boil for 15-30 minutes then turn to low heat. Continue to boil for at least 2 hours.