While the name may not sound very appealing to those unfamiliar with this traditional Chinese dessert, this is an easy, tasty dessert soup that is perfect for a hot summer day and offers many health benefits as well. You can read about the many health benefits of white fungus here.
My mom used to make this soup all the time when I was growing up. It can be served hot or cold. It’s been a long time since I’ve had white fungus soup, and on my recent trip home, my mom had a big pot waiting.
1 palm sized dried white fungus
4 cups of water
1/2 cup rock sugar
1. Soak dried white fungus in water for about 10 minutes and then dump out water. Cut off end and then cut fungus into smaller pieces.
2. Pour four cups of water into a pot and bring to a boil. Add fungus and sugar. You may add more or less sugar to taste. I prefer rock sugar because it is a lot sweeter so you need less of it than granulated sugar.
3. Boil for approximately 30 minutes, until white fungus is clear in color, soft in texture, and the soup has turned slightly thick.
4. Serve hot or cold.
This dessert is often made with some additions such as goji berries, lotus seeds, etc.