snow fungus soup

Try this Chinese Snow Fungus Soup to nourish your body with a refreshing dessert. It&#039;s SO easy, it becomes a 30 minute set and forget recipe!

Snow Fungus Dessert Soup (雪耳糖水)

L / 13 US cups water ((plus more for soaking))

g / 0.06 lb dried longan

g / 0.06 lb lotus seeds

g / 0.05 lb pearl barley

g / 0.04 lb goji berries

red dates ((pitted))

200 g / 0.44 lb rock sugar ((or to taste))

Soak the fungus in hot water for 10 minutes, then rinse thoroughly to remove any dirt. Let it drip dry in a colander.

At the same time, soak the lotus seeds and pearl barley in hot water for 10 minutes.

Use scissors to cut the parts around the hard dark orange center.

Cut the pieces into smaller chunks roughly 10cm (4&quot;) long or to the size of your preference.

Bring the water to a boil in a pot and throw in the lotus seeds and pearl barley. Let it simmer for 2 minutes.

Add the fungus in and simmer for 5 minutes.

Rinse the dried red dates and longan and simmer for 5 minutes.

Add the rock sugar in and simmer for 10 minutes.

Add the goji berries in, simmer for 5 minutes and serve immediately as is!Note: If you prefer Snow Fungus Soup with a softer texture, let it cook for longer until it has reached your desired consistency.

https://www.youtube.com/watch?v=UIEtNbzOD7c

Try Mum's Chinese Snow Fungus Soup to nourish your body with a refreshing dessert. It's SO easy, it becomes a 30 minute set and forget recipe!

👇 CLICK HERE FOR THE PRINTABLE RECIPE 👇
https://www.wokandkin.com/snow-fungus-dessert-soup/

🥣 INGREDIENTS 🥣
• 3 L / 13 US cups water (plus more for soaking)
• 100 g / 0.22 lb snow fungus (or to preference)
• 30 g / 0.06 lb dried longan
• 30 g / 0.06 lb lotus seeds
• 25 g / 0.05 lb pearl barley
• 20 g / 0.04 lb goji berries
• 12 red dates (pitted)
• 200 g / 0.44 lb rock sugar (or to taste)

👩‍🍳 INSTRUCTIONS 👨‍🍳
1. Soak the fungus in hot water for 10 minutes, then rinse thoroughly to remove any dirt. Let it drip dry in a colander.

2. At the same time, soak the lotus seeds and pearl barley in hot water for 10 minutes.

3. Use scissors to cut the parts around the hard dark orange center.

4. Cut the pieces into smaller chunks roughly 10cm (4") long or to the size of your preference.

5. Bring the water to a boil in a pot and throw in the lotus seeds and pearl barley. Let it simmer for 2 minutes.

6. Add the fungus in and simmer for 5 minutes.

7. Rinse the dried red dates and longan and simmer for 5 minutes.

8. Add the rock sugar in and simmer for 10 minutes.

9. Add the goji berries in, simmer for 5 minutes and serve immediately as is! Note: If you prefer Snow Fungus Soup with a softer texture, let it cook for longer until it has reached your desired consistency.

🔎 FIND THE PART YOU NEED 🔍
0:00 - Intro
0:33 - Preparing the snow fungus
0:50 - Preparing dried ingredients
1:31 - Preparing to cook the ingredients
1:45 - Cooking the ingredients
2:32 - Tips for the best results
2:51 - Let's enjoy the memories!

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⭐⭐⭐⭐⭐
The Wok & Kin family shares authentic home-cooked Chinese and Vietnamese recipes so you can reconnect with the dishes you grew up loving! Read more about our story here:
https://www.wokandkin.com/about-jeannette/
⭐⭐⭐⭐⭐

🙏 SPECIAL THANKS 🙏
▸ Snow Fungus Dessert Soup recipe by Mum
▸ Produced and Edited by Jeannette Ta
▸ Cantonese Translation by Lei Lily Tam
▸ Epidemic Sound Track: https://www.epidemicsound.com/track/mz27MWGP9s/

Mum's Snow Fungus Dessert Soup Will NOURISH Your Skin!

Snow Fungus Soup with Pears (bīngtáng yín&#x27;ěr dùn xuělí, 冰糖银耳炖雪梨) is a Chinese dessert soup usually served on special occasions like Chinese New Year.

Snow Fungus Soup with Pears

water

Asian pear ((about 300-400 grams))

g rock sugar ((or

g dried goji berries ((2 tablespoons))

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.

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.

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.

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.

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.

This lightly sweet dessert soup is not only delicious, but is incredibly beneficial and nourishing for your lungs, making it a tasty remedy during cough and cold season. Enjoy hot or cold!

Snow Fungus Soup (with Pears)

Asian pear

oz dried snow fungus (aka white fungus)

lotus seed

lily bulbs

tbsp dried south almonds (aka apricot kernel)

almonds

dried goji berry

3-4 oz rock sugar ((sub with less white sugar))

Rinse the dried lotus seeds, dried lily bulbs, dried south almonds, and dried north almonds (be sure to look at the measurements for each of the almonds!). Add them all into a bowl with 1 cup of hot water. Cover and let rehydrate for about an hour or until lotus seeds are easily split apart.

In a separate, large bowl, add the dried snow fungus and submerge in cold or room temp water to rehydrate. This should only take 5 minutes. Once rehydrated, drain the water.

On the underside of the snow fungus, there’s a tough, round end. Carefully use a scissor to cut around and remove this part, as it’s inedible.

With your hands or a knife, split the snow fungus into smaller, bite-sized pieces, about the size of a broccoli floret.

Once the lotus seed is mostly rehydrated, it should be easy to split. Split all the seeds in half and remove any sprouts you find in the middle, as these can be bitter. Make sure to keep the water that the seeds were rehydrating in, we’ll use it for the soup!

Peel the Asian pear. Cut out the tough middle core, then slice into 1 inch chunks.

Prepare the ingredients

To a large soup pot, add the rehydrated lotus seeds, lily bulbs, north and south almonds, and the water they were rehydrating in. Add the chunks of Asian pear.

Add 8 cups of water to the pot. Bring everything up to a boil.

Once it’s boiling, lower it to a simmer, then cover and let simmer for about 45 mins. You don’t need to simmer it this long, but my mom prefers to to extract out the flavors more. As long as the lotus seeds, lily bulbs, and almonds are softened enough to eat, you can move onto the next step!

If a lot of water was lost during cooking, you can add more water to the pot.

Lastly, add the snow fungus, goji berries, and sugar to taste. Simmer for another 5-10 minutes and it’s ready to enjoy! We also love to eat this soup cold, so it’s great as leftovers.

Make the soup

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Snow Fungus Dessert Soup (雪耳糖水)

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Top 3 snow fungus soup recipes from across the web

The most viewed snow fungus soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Snow Fungus Dessert Soup (雪耳糖水)

Snow Fungus Soup with Pears

Snow Fungus Soup (with Pears)

The most viewed snow fungus soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine