Wood Ear, Peanut, and Pig Lung Soup: Traditional Chinese Medicinal Diet

Introduction to Medicinal Diet

Wood Ear, Peanut, and Pig Lung Soup is a classic medicinal diet that combines nourishing and moistening effects, originating from Lingnan folk dietary therapy and later systematized by TCM dietetics. This soup uses pig lung as the main ingredient, complemented by black fungus (Auricularia auricula-judae, wood ear), peanuts (Arachis hypogaea, peanut), ginger (Zingiber officinale), and tangerine peel (Citri Reticulatae Pericarpium), slowly simmered over low heat to fully integrate the medicinal values of the ingredients. Wood ear is renowned as “vegetarian meat,” peanuts are called “longevity fruit,” and pig lung, according to the TCM principle of “using organs to nourish corresponding organs,” supports lung function. When combined with appropriate seasonings, the soup not only has a rich and delicious flavor but also becomes a therapeutic dietary item for moistening the lung, stopping cough, boosting qi, and nourishing blood. This soup is especially favored during dry autumn and winter seasons or hazy weather, and is commonly used in folk practice as a daily dietary aid for managing chronic bronchitis and emphysema.

From a culinary perspective, the preparation of Black Fungus, Peanut, and Pig Lung Soup follows the principle of “first wash, then blanch, and finally slow simmer.” The pig lung must be repeatedly rinsed to remove all blood and odor; black fungus (Auricularia auricula-judae) should be rehydrated in cold water to maintain its crisp and tender texture; peanuts (Arachis hypogaea) can be soaked in advance to facilitate thorough cooking. In terms of medicinal herb pairing, if there is excessive thick, sticky phlegm, Tendrilleaf Fritillary Bulb (Fritillaria cirrhosa, Chuan Bei Mu) may be added in appropriate amounts; if there is shortness of breath and fatigue, Astragalus Root (Astragalus membranaceus, Huang Qi) can be included. The beauty of this therapeutic recipe lies in its versatility: it serves both as a nourishing soup for those recovering from illness with deficiency (post-illness deficiency pattern) and as a lung-moistening health maintenance option for healthy individuals during seasonal transitions. For this reason, it enjoys high visibility in southern Chinese households, therapeutic cuisine restaurants, and TCM health institutions, making it a widely popular and well-accepted renowned medicinal food.

Medicinal Diet Efficacy

The overall efficacy of Wood Ear, Peanut, and Pig Lung Soup centers on three key aspects: “moisten the Lung and stop cough, supplement Qi and nourish Blood, and nourish Yin and moisten Dryness.” Black fungus (Auricularia auricula-judae) is rich in colloids and various trace elements, helping to clear impurities from the digestive and respiratory tracts – in folk tradition it is called the “human body cleaner.” The peanut skin (Arachis hypogaea, testa) has the effect of stopping bleeding and nourishing Blood, while the peanut kernel itself moistens the Lung and harmonizes the Stomach. Pig lung (Sus scrofa domestica, pulmo) follows the principle of “like treats like” and enters the Lung Meridian (LU) specifically, supplementing Lung deficiency and stopping cough. The combination of these three ingredients makes this soup effective for relieving the manifestations of “Lung Dryness” such as dry cough with scanty sputum, blood-tinged sputum, hoarseness, and dry skin. At the same time, the high-quality protein and unsaturated fatty acids in the soup help strengthen the body’s immunity and promote repair of damaged respiratory mucosa.

From the perspective of modern nutritional science, this soup is rich in protein, dietary fiber, B vitamins, vitamin E, and minerals such as calcium, iron, and zinc. The polysaccharides in black fungus (Auricularia auricula-judae) have been shown to possess anticoagulant, lipid-lowering, and immune-enhancing activities, while resveratrol in peanuts (Arachis hypogaea) is a well-known antioxidant. Pig lung is abundant in heme iron and collagen, which positively improve iron-deficiency anemia and reduced skin elasticity. Therefore, the black fungus, peanut, and pig lung soup is not only a traditional medicinal diet but also a balanced meal aligned with contemporary nutritional principles, suitable as an adjunctive regimen for patients with chronic respiratory diseases and individuals in suboptimal health.

The Role of Traditional Chinese Medicine

In the theoretical framework of Traditional Chinese Medicine (TCM), the core functions of the “Sow Ear, Peanut, and Pig Lung Soup” are to “supplement Lung qi, moisten dryness, and stop cough.” TCM holds that the Lung is a “delicate organ” which prefers moisture and detests dryness; it governs qi and respiration, and its exterior manifestation is the skin and body hair. During autumn and winter, or after prolonged illness, Lung yin is easily depleted and Lung qi tends to become deficient, often manifesting as dry cough without phlegm, shortness of breath with a weak voice, and rough, dry skin. Pig Lung, sweet in flavor and neutral in nature, enters directly the Lung Meridian (LU), nourishing Lung qi and yin, in accordance with the traditional concept of “like-treats-like” (using organs to nourish corresponding organs). Black wood ear (Auricularia auricula-judae, common name: wood ear or black fungus), sweet in flavor and neutral in nature, enters the Stomach (ST) and Large Intestine (LI) Meridians, and also reaches the Lung Meridian (LU); it excels at enriching yin, moistening dryness, cooling blood, and stopping bleeding. Peanut (Arachis hypogaea, common name: peanut), sweet in flavor and warm in nature, enters the Spleen (SP) and Lung (LU) Meridians; it moistens the Lung, harmonizes the Stomach, and supplements the middle burner to boost qi. When combined, these three ingredients synergistically achieve the effect of “supplementing the Lung—moistening the Lung—clearing the Lung,” thereby nurturing the Lung organ, moistening dryness, and calming cough and dyspnea.

It is worth noting that during preparation, this soup is typically supplemented with two adjuncts: fresh ginger (Zingiberis Rhizoma Recens) and tangerine peel (Citri Reticulatae Pericarpium). Ginger, acrid and slightly warm, can disperse lung cold, descend rebellious qi, and arrest vomiting, while also removing the fishy odor of pork lung; tangerine peel, acrid and warm, regulates qi and fortifies the spleen, dries dampness and transforms phlegm, thereby preventing excessive tonification from causing qi stagnation and phlegm generation. The inclusion of these two adjuncts ensures that the entire formula “tonifies without causing stagnation, and moistens without being greasy,” embodying the compatibility principle of “tonifying the middle while simultaneously dispersing” in Chinese medicinal formula science. Furthermore, for chronic cough and deficiency dyspnea due to dual deficiency of the lung and kidney, gecko (Gecko) or walnut kernel (Juglandis Semen) can be added to this soup to enhance the action of absorbing qi and calming dyspnea. For those with lung-heat cough and thick, yellow phlegm, this soup should not be used alone; it should be combined with medicinals that clear heat and transform phlegm.

Nature, Flavor, Meridian Tropism and Compatibility Principles

From the perspective of nature, flavor, and meridian tropism, the overall medicinal property of the Auricularia auricula (black fungus), Arachis hypogaea (peanut), and pig lung soup is inclined toward gentle tonic, making it suitable for long-term consumption. Pig lung, sweet and neutral, enters the Lung Meridian (LU); black fungus (Auricularia auricula), sweet and neutral, enters the Stomach Meridian (ST); peanut (Arachis hypogaea), sweet and warm, enters the Spleen Meridian (SP). The combination of these three is neither cold nor hot, neither drastic nor potent. The compatibility principle follows the “sovereign, minister, assistant, envoy” rule: pig lung serves as the sovereign, directly tonifying the Lung viscus; black fungus serves as the minister, assisting the sovereign in moistening dryness; peanut serves as the assistant, tonifying the Spleen to generate the Lung’s Metal phase (Earth generates Metal); ginger (Zingiber officinale) and aged tangerine peel (Citri Reticulatae Pericarpium) serve as envoys, harmonizing the various flavors and concurrently transforming Phlegm-Dampness. This compatibility embodies the wisdom of the holistic concept and pattern-based dietary therapy in Traditional Chinese Medicine.

Suitable Individuals

The “Black Fungus, Peanut, and Pig Lung Soup” is most suitable for the following groups: First, patients with chronic respiratory diseases such as chronic bronchitis, bronchial asthma, pulmonary emphysema, and pulmonary tuberculosis in the convalescent stage, presenting with dry cough with scant sputum, shortness of breath, fatigue, spontaneous sweating, and night sweating. Second, individuals who are long-term smokers or those exposed to dust in occupational settings. The gelatinous components of black fungus (Auricularia auricula-judae) help adsorb and expel smoke particles and harmful particulates from the respiratory tract, providing an auxiliary “lung-cleansing” effect. Third, sub-healthy individuals who experience dry mouth and nose, throat discomfort, and skin flaking during the autumn dry season or in hazy weather. Regular consumption of this soup can effectively alleviate discomfort caused by “autumn dryness” and “haze damage.” Fourth, those suffering from Qi and blood deficiency after illness, postpartum, or following chemotherapy/radiotherapy, presenting with a sallow complexion and feeble voice. The high-quality protein and iron content in the soup promote hematopoiesis and tissue repair.

Additionally, due to the natural decline of lung function in the elderly, symptoms such as Lung Qi Deficiency, weak coughing, and difficulty expelling phlegm are common. Consuming the Black Fungus and Peanut Soup with Pig Lung (Arachis hypogaea) once or twice a week can help strengthen respiratory muscle strength and thin phlegm. For children with constitutional weakness, recurrent colds, or persistent coughs that do not resolve, this soup can also be used as an adjunctive treatment, but the dosage should be reduced, and the peanut skin (which may cause allergies) should be removed. For women experiencing symptoms of Skin Roughness, increased fine lines, and dry, withered hair due to Lung Dryness with Fluid Depletion—a manifestation of the “Lung governing the skin and body hair” dysfunction—regular consumption of this soup can also improve skin quality from the inside out.

Contraindicated Groups

Although the Black Fungus (Auricularia auricula-judae), Peanut (Arachis hypogaea), and Pig Lung Soup has a wide range of effects, it is not suitable for everyone. First, patients in the acute stage of respiratory tract infection, especially those with wind-heat common cold, yellow and viscous phlegm, or fever with aversion to cold, should not take this soup. Because at this time, the pathogenic factors are in the exterior or the lung heat is exuberant, and the priority is to clear heat and release the exterior. Premature supplementation may lead to “locking the pathogen inside,” prolonging the course of the disease. Second, patients with hyperuricemia or during an acute episode of gout should consume it with caution, as pig lung is an organ meat with moderate purine content, which may induce or exacerbate swelling and pain in the joints. Third, individuals with severe liver and kidney insufficiency need to control their protein intake. This soup is relatively high in protein and should be consumed as appropriate under the guidance of a physician or clinical nutritionist.

Additionally, this soup is naturally contraindicated for individuals allergic to peanut (*Arachis hypogaea*) or black fungus (*Auricularia auricula-judae*, wood ear). Peanut allergy occurs in a certain proportion of the population; mild cases may cause rash and itching, while severe cases can induce laryngeal edema or even anaphylactic shock—caution is imperative. For patients with bleeding disorders such as thrombocytopenic purpura or hemophilia, although peanut skin has some hemostatic effect, the anticoagulant components in black fungus may interfere with coagulation; therefore, consultation with a physician is advised before large or long-term consumption. Finally, infants (especially those under 1 year of age) have immature digestive function—pig lung’s fibrous structure is difficult to digest, and peanuts pose a choking risk, so consumption is not recommended. Pregnant women may consume in small amounts, but must ensure the pig lung is thoroughly cleaned and fully cooked, and peanut intake should be moderate.

Ingredient formula proportions

Standard single serving recipe for one person (yielding approximately 500 ml of finished soup): – Fresh pig lung: 300 g – Black fungus (dried, *Auricularia auricula-judae*): 15 g – Peanuts (preferably with red skins, *Arachis hypogaea*): 30 g – Fresh ginger: 4–5 slices (approx. 10 g) – Tangerine peel (*Citri Reticulatae Pericarpium*): 1 small piece (approx. 3 g) Optional seasonings: – Salt: 3 g – Yellow rice wine: 10 ml – White pepper powder: 0.5 g (as needed) – Cilantro or chopped scallions (*Coriandrum sativum* or *Allium fistulosum*): for garnish For patients with pronounced dry cough, increase black fungus to 20 g. For those with marked shortness of breath and fatigue, increase peanuts to 40 g. This formulation follows the principle of **tonifying without cloying, moistening without chilling**, and is suitable for single consumption by most adults.

For a family serving of 3-4 people, scale up the above amounts proportionally: 800-1000 g pig lung, 50 g dried black fungus (Auricularia auricula-judae), 100-120 g peanut (Arachis hypogaea), 15 g fresh ginger (Zingiber officinale), 5 g dried tangerine peel (Citrus reticulata). Add sufficient water to submerge the ingredients by 3-5 cm, approximately 2000-2500 ml. During simmering, if too much water evaporates, replenish with an appropriate amount of boiling water. Special attention: the pig lung must be thoroughly cleaned before cooking, otherwise residual fishy smell and blood will affect the taste and therapeutic effects. When purchasing, choose fresh lung lobes that are pinkish and free from blood stasis spots. During processing, repeatedly flush water through the lung and squeeze until the lung turns white and the drained water becomes clear.

Preparation Method

Step 1: Preparing the pig lung. Hold the pig lung’s trachea under a running faucet and repeatedly flush water through it, gently tapping the lobes while flushing to expel internal blood. Once the lung expands and turns white, cut away the trachea and connective tissues, then slice into 3–4 cm cubes. Place the lung pieces in a bowl, add one tablespoon of salt and a splash of white vinegar, and rub vigorously for 2 minutes. Let sit for 10 minutes, then rinse thoroughly with clean water and squeeze out excess moisture. Repeat this process 2–3 times until the water runs clear and the odor is significantly reduced.

Step 2: Blanching to remove unpleasant odor. Place the prepared pig lung pieces into a pot of cold water, add 2 slices of ginger and 5ml of yellow cooking wine, then bring to a boil over high heat. Once boiling, a large amount of blood foam and impurities will rise to the surface; skim them off with a spoon. Continue boiling for about 3 minutes, then remove the lung pieces, rinse off any clinging foam with warm water, and drain. Do not skip this step, otherwise the resulting soup will be cloudy and have a strong, unpleasant smell.

Step 3: Soak in advance. Place the dried Auricularia auricula-judae (black fungus) in a large bowl, add enough cold water (do not use hot water, as it may cause a sticky texture), and soak for about 1–2 hours until fully rehydrated. After soaking, trim off the root ends and tear into small pieces. Rinse the Arachis hypogaea (peanuts) with clean water, then place them in a bowl with cold water and soak for 30 minutes to ensure they cook more quickly.

Step 4: Place in the pot and simmer. Put the blanched pig lung pieces, soaked black fungus, peanuts, remaining ginger slices, and tangerine peel (Citri Reticulatae Pericarpium) into a clay pot or ceramic stew pot. Add enough boiling water (approximately 2000 ml). Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 1.5–2 hours. Avoid opening the lid frequently during simmering to prevent loss of aroma. If a small amount of oil floats on the surface, skim it off with a spoon to keep the soup clear.

Step Five: Season and serve. Once the pig lung is tender enough to be easily pierced with chopsticks and the peanuts are soft, add salt and white pepper powder 5 minutes before turning off the heat. Do not add salt too early, as it may cause the proteins to coagulate prematurely, affecting nutrient extraction and texture. Finally, ladle the soup into bowls and garnish with coriander or chopped scallions for added aroma. For a richer flavor, add 2–3 drops of premium sesame oil.

Drinking Tips

1. Optimal Timing for Consumption: It is recommended to drink a small bowl (approximately 200 ml) on an empty stomach before lunch or dinner, when gastric acid secretion is more active, facilitating the absorption of nutrients. For those with chronic cough, half a bowl can be taken warm one hour before bedtime to help keep the respiratory tract moist at night and reduce coughing episodes. Consume 2–3 times per week; continuous intake should not exceed 4 weeks. If longer-term regulation is needed, take a one-week break before resuming.

2. Individualized adjustments: For those with a pattern of profuse thin white phlegm and aversion to cold, increase fresh ginger (Zingiber officinale) to 8 slices during simmering, and add 3 Chinese red dates (Ziziphus jujuba) to enhance the effect of warming yang. For those with dry mouth and tongue, scanty sticky phlegm difficult to expectorate, add 10 g of Solomon’s seal (Polygonatum odoratum) or dwarf lilyturf (Ophiopogon japonicus) to be cooked together, to strengthen the action of nourishing yin and moistening dryness. For individuals with hypertension, reduce the amount of table salt; a small amount of kelp (Ecklonia kurome) powder may be used to replace part of the salt to enhance flavor.

3. Storage and Reheating: This soup preparation yields 3–4 servings. Any leftover soup should be allowed to cool naturally before being stored in the refrigerator (no longer than 24 hours) or frozen (no longer than 1 month). For reheating, it is recommended to steam over water for 10 minutes or simmer gently for 5 minutes. Avoid high-heat microwave reheating, as this may damage the gelatin and bioactive constituents. If the soup develops a sour odor or becomes turbid, it should no longer be consumed.

4. Special Constitution Considerations: For individuals with loose stools or the pattern of Spleen Deficiency with Dampness Excess (脾虚湿盛), reduce peanuts to 15g and increase tangerine peel (陈皮, Citri Reticulatae Pericarpium) to 5g to strengthen the Spleen and dry Dampness (健脾燥湿). During menstruation, if bleeding is heavy, temporarily discontinue this soup, or use only peanut skins (花生衣) boiled in water for consumption. For children, cut the pig lung into smaller pieces, crush the peanuts into granules, and ensure the black fungus (黑木耳, Auricularia auricula-judae) is thoroughly stewed to prevent choking and swallowing risks.