Snow Fungus Soup is a Chinese dessert soup usually served on special occasions like Chinese New Year. Similar to wood ears, which we use often on the blog in savoury dishes, snow fungus does not have much flavour. It is valued for its texture, which is chewy and gelatinous instead.

BEFORE YOU START COOKING

You can find dried snow fungus in Chinese grocery stores. It will have to be soaked overnight prior to cooking, so a little bit of advanced planning is required for this recipe.

This process takes about 2 to 3 hours. Buydeem Multifunctional Beverage Maker is able to retain as much liquid as possible during cooking.

RECIPE INSTRUCTIONS

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

In Beverage Maker, add the snow fungus and water. Bring to a boil, and reduce the heat to medium low. Cover and simmer for 30 minutes. 

Add the rock sugar, goji berries, and dates. Sweetness will come from all three, in addition to the pear. 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. The liquid/snow fungus should both turn a light amber colour. This will take 1-2 hours.

INGREDIENTS

• 25G Dried Snow Fungus
• 10 Cups of Water
• 40G Rock Sugar
• 15G Dried Goji Berries
• 20G Dried Chinese Red Dates