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.
White Fungus Soup
- 1 palm-sized dried white fungus re-hydrated (see note)
- 4 cups water
- 1/2 cup rock sugar see note
- Cut off the end of the white fungus and discard it. Cut the rest of it into small pieces.
- In a medium saucepan, bring the water to a boil over high heat. Add the fungus and sugar and keep the pot at a boil for 30 minutes, or until the white fungus' color has turned clear, its texture has softened, and the soup has thickened. Serve the soup hot or cold.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.