Snow Fungus Soup with Pears

Name: Snow Fungus Soup with Pears
Prep time: 8 h
Cook time: 3 h
Total time: 11 h
Ingredients: 25 g dried snow fungus ((rehydrated overnight in water)); 10 cups water; 1 large Asian pear ((about 300-400g)); 40 g rock sugar ((or to taste)); 15 g dried goji berries ((2 tablespoons)); 20 g dried Chinese red dates ((also called Chinese jujubes, about 1/4 cup))

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thewoksoflife.com

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Prep Time: 480 minutes

Cook Time: 180 minutes

Total: 660 minutes

Servings: 8

Author : Judy

snow fungus soup

Ingredients

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25 g dried snow fungus ((rehydrated overnight in water))10 cups water1 large Asian pear ((about 300-400 grams))40 g rock sugar ((or to taste))15 g dried goji berries ((2 tablespoons))20 g dried Chinese red dates ((also called Chinese jujubes, about 1/4 cup))

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Instructions

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Step 1

After soaking the dried snow fungus overnight to re-hydrate, trim away the yellow root portion, which is very tough. Tear the reconstituted snow fungus into small pieces.

Step 2

In a medium/large thick-bottomed pot, add the snow fungus and water. Bring to a boil, and reduce the heat to medium low. Cover and simmer for 30 minutes.

Step 3

Peel and cut the Asian pear into bite-sized pieces, discarding the core. Add it to the pot, cover, and cook for another 30 minutes over medium low heat.

Step 4

Add the rock sugar, goji berries, and dates. Sweetness will come from all three, in addition to the pear, though you may want to adjust the sugar levels according to your own preference.

Step 5

Cover and simmer until the soup over low heat until it is syrupy, and the liquid/snow fungus both turn a light amber color. This will take 1-2 hours.