Chinese Snow Fungus Soup (雪耳糖水)
This comforting dessert soup not only tastes great but also has amazing health benefits! This delicious traditional Chinese dish comes together in just 30 minutes.
Servings: 3 servings
- 15 g snow/white fungus
- 6 cups water
- 10 whole Chinese red dates
- 15 g lotus seeds ~15 pc
- 1/2 cup rice wine optional
- 10 g lily bulbs ~2 tbsp
- 10 g longan ~ 2 tbsp
- 10 g goji berries ~2 tbsp
- 30 g rock sugar
Soak the fungus in warm water for 10 minutes or until plump and soft. Drain the water and wash the fungus thoroughly. Then, cut off and discard the hard, yellow parts of the fungus. Cut or tear the remaining fungus into bite-sized pieces.
Wash the lotus seeds, longan, red dates, lotus seeds, and goji berries. Soak them in warm water for 5 - 10 minutes until soft. Drain the excess water.
Separate the lotus seeds halves to check for any green sprouts inside. If present, remove to prevent bitterness. *Note 1
Cook the Soup
Bring the water to a boil in a pot and add in the dates, lotus seeds, and rice wine. Simmer for 5 minutes.
Add the lily bulbs and simmer for a few minutes until tender.
Add the longan, and rock sugar and simmer for an additional 3 minutes.
Taste and add more rock sugar as desired. Add in the fungus and simmer for five more minutes. *Note 2
Lastly, add in the goji berries and simmer for 1 minute.
Enjoy warm or cold.
- The green sprouts inside the lotus seeds should already be removed from most store-bought varieties. However, sometimes a few are missed, so it is good to check for the sprouts just in case.
- I personally like the fungus to have a crunchier texture, which is why it is only cooked for about 6 minutes. If you would like the fungus to be softer, you can boil just the snow fungus and water together for 30 minutes before adding the remaining ingredients. A longer boiling time will thicken the soup and make it more gelatinous.