Autumn is an excellent season for nourishment. As the ancient saying goes, “Nothing beats a bowl of soup in autumn.” The “Eight Character Health Preserving Sutra” records “Steam in spring, mix in summer, soup in autumn, stew in winter,” highlighting the benefits of consuming soup in autumn. The ancient “Shennong Materia Medica” ranks Reishi mushroom as a top-grade ingredient. It states that Ganoderma sinense “treats deafness, benefits joints, protects the spirit, boosts essence, strengthens muscles and bones, improves complexion. Long-term consumption leads to a light body, delays aging and extends life.” Ganoderma lucidum “treats chest congestion, benefits heart qi, supplements the center, increases wisdom and memory. Long-term consumption leads to a light body, delays aging, extends life .”
So, what are the benefits of consuming Reishi mushroom soup as a nourishment in autumn？
1.Tonifies qi, tranquilizes the mind, suppresses cough and relieves wheezing
The “Chinese Pharmacopoeia” records that “Reishi tonifies qi, tranquilizes the mind, suppresses cough, and relieves wheezing. It is used for disquieted heart spirit, insomnia and palpitations, cough and wheezing caused by lung deficiency, consumptive disease with shortness of breath, and no appetite.” Therefore, consuming Reishi in autumn is beneficial for maintaining body balance.
2.Regulates the Whole Body and Enhances Immunity
Reishi has a history of consumption spanning thousands of years. It not only provides the body with essential nutrients but also regulates the functions of all body systems, achieving the effects of strengthening the body’s constitution, enhancing immunity, and maintaining a healthy body balance.
The impact of Reishi on cellular immune function is an important aspect of its immunoregulatory effects. Researchers have found that Reishi extract acts on T cells, promoting the synthesis of T cell DNA, stimulating the proliferation of Th cells and lymphocytes, and enhancing the killing activity of CTLs. Studies suggest that the immune enhancement of Reishi polysaccharides is related to the enhancement of PKA and PKC activity. (Information source: Lin Zhibin’s “Modern Research on Reishi”)
Let’s take a look at the autumn recipes of Reishi.
Reishi Mushroom and Pig Heart Soup
Ingredients: Reishi mushroom slices, pig heart, a bit of green onion and ginger, cooking wine.
Method: Slice 15 grams of Reishi mushroom; cut open one pig heart, rinse off the blood, clean it, and slice it thinly; slice the ginger and cut the green onion into sections. Place the pig heart in a steaming dish, add the Reishi mushroom, ginger, green onion, cooking wine, chicken essence, and salt on the pig heart. Steam over high heat for about 25 minutes.
Medicinal Meal Explanation: The “Chinese Pharmacopoeia” records the effects and indications of Reishi as “tonifing qi, tranquilizing the mind, suppressing cough, and relieving wheezing. It is used for disquieted heart spirit, insomnia and palpitations, cough and wheezing caused by lung deficiency, consumptive disease with shortness of breath, and no appetite,” which we commonly refer to as calming the mind or improving sleep. Therefore, this soup can be used to nourish the heart and calm the mind, as well as replenish blood.
Reishi Mushroom, Ginseng, and Pork Tripe Soup
Ingredients: 10 grams of ginseng, 15 grams of Reishi mushroom, pork tripe. Method: Slice 10 grams of ginseng and 15 grams of Reishi mushroom; put the ginseng, Reishi mushroom, and ginger into a casserole, add an appropriate amount of water, bring to a boil over high heat, cook for about 10 minutes, then add the pork tripe, oil, green onion, salt, and chicken essence, and cook until done.
Medicinal Meal Explanation: The “Compendium of Materia Medica” records that Reishi “replenishes kidney qi and benefits essential qi.” Reishi enters the heart, liver, lung, and kidney meridians and can comprehensively regulate the five organs of the human body, regulates origin and secures the root. Therefore, this soup can engender liquid and nourish the kidneys.
Ganoderma Sinense, Tangerine Peel and Duck Soup
Ingredients: 15 grams of GanoHerb Organic Ganoderma sinense slices, 3 honey dates, 1 old duck, 1/4 dried tangerine peel, 3 slices of fresh ginger.
Method: First, wash the Ganoderma sinense slices, honey dates, dried tangerine peel, old duck, and fresh ginger. Put them all in a stew pot and add an appropriate amount of water. Then bring to a boil over high heat and simmer over low heat for 2 hours. Season with an appropriate amount of salt and oil.
Medicinal Meal Explanation: This soup nourishes the lungs and kidneys, nourishes yin and supresses cough, and is most suitable for autumn nourishment. It can be used as a dietary therapy for those suffering from lung and kidney deficiency, bronchitis and bronchial asthma, coughing, shortness of breath and fatigue, coughing with little phlegm, and physical weakness. However, it is not suitable for those with dryness-heat and sores.