White Fungus Soup
This is a traditional Chinese dessert soup my mom used to make for me growing up. The name may not be appealing to those unfamiliar with it, but I can promise that it's an easy and tasty treat with many health benefits, as well.
Ingredients
- 1 palm-sized dried white fungus, re-hydrated (see note)
- 4 cups water
- 1/2 cup rock sugar, see note
Instructions
- 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.
Notes
To re-hydrate the white fungus, soak it in a bowl of water for approximately ten minutes and then discard the water.
I prefer rock sugar because it's a lot sweeter than granulated sugar which means you don't need to use as much. You may want to adjust the amount of sugar, so feel free to add more or less depending on your tastes.
The soup is delicious as is, but goji berries and lotus seeds are great additions.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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