Chinese Yam, Fox Nut, Chestnut & Papaya Soup

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

• Our take: Most of the prep here is soaking, not cooking — five different dried ingredients need rehydrating before the pot even goes on the heat.
• Technique · Step 9: The white pith is scraped off the softened tangerine peel because the pith, not the peel itself, is what tastes bitter.
• Technique · Step 7: Peel the chestnuts while they're still hot — the skin sets and gets much harder to remove once they cool.
• Swap: No pork shank? Pork ribs or trotter give the same collagen-rich stock for a long simmer.