In this soup, papaya is rich in β-carotene and lycopene, which possess antioxidative properties, preventing damage to healthy cells caused by free radicals. Snow fungus contains Tremella fuciformis polysaccharides, which have been found able to strengthen the immune system, resulting in anti-cancer effects1. Moreover, pork shank and cashew nuts are both high in protein, which can help maintain muscle mass and support immune function. Cashew nuts are also higher in calories. It can help cancer patients preserve their body weight. This soup would be suitable for cancer patients who need to increase their protein intake in the diet.
Reference:
Serves 2
(It is recommended to choose a papaya that is not fully ripe / the skin has not yet completely turned yellow)
(Optional) Soak the cashews in advance for about 1 hour.
1. Soak the snow fungus. Rinse the apricot kernels, dried figs and pork shank.
2. Cut the pork shank into pieces. Place them in a pot of water and bring it to a boil. Then, drain the water and rinse the pork pieces. Set aside.
3. Heat up 1.5 litres of water in advance and wait for it to start boiling.
4. Peel the papaya, remove the seeds and cut it into chunks.
5. Halve the dried figs.
6. When the snow fungus is softened, remove the stem and cut it into pieces.
7. Add all the ingredients into the boiling water. Once it comes to a boil again, reduce the heat to medium or low. Simmer for 1 hour and 15 minutes.
8. Season the soup with salt and it is ready to be served.
9. Video：▶️ Papaya, Snow Fungus and Pork Shank Soup
Nutrition information
Number of servings: 2
Serving size: 521 g
Nutrient contents per serving:
|
Energy |
452 kcal |
|
Protein |
27.8 g |
|
Total fat |
24.4 g |
|
Saturated fat |
6.1 g |
|
Carbohydrate |
30.5 g |
|
Sodium |
254 mg |
Prepared by Mr. Leung David Chung Wai (Food & Nutritional Science student, HKU)
Reviewed by Dr. Daphne Wu (Food & Nutritional Science, HKU)
