White Fungus Soup with pear is easy to prepare, and the combination of ingredients creates a delicate sweetness with a pleasantly chewy texture from the white fungus. Follow my step-by-step guide to make this nourishing and delicious dessert soup at home.
Pear and White Fungus Soup is a traditional Chinese dessert that combines the natural sweetness of snow pears with the nourishing qualities of white fungus.
It’s a light, mildly sweet soup known for its health benefits, particularly in traditional Chinese medicine, where white fungus is believed to nourish the lungs, improve skin complexion, and boost the immune system.
In China, when we talk about dessert soups, we call them “tong sui,” which translates to “sugar water.” There are many varieties, with popular ones including red bean soup and mung bean soup.
One of my personal favorites is White Fungus Dessert Soup, which is incredibly easy to make. It’s also very customizable—if you don’t have lotus seeds, you can simply leave them out, or you can add ingredients like goji berries.
When I was in primary school, my mom used to make this dessert soup for me, and I loved it. Now, I make it for my own children. On hot days, I like to chill the soup before serving—it’s really refreshing that way!
Ingredients:
- 100g white fungus (1 piece)
- 1-2 snow pears
- 20-30g lotus seeds
- 6-8 red dates
- 30-50g rock sugar (adjust to taste)
- 10-15g goji berries
- 1000-1500ml water (adjust as needed for desired consistency)
Instructions:
- Prepare the Ingredients
- White Fungus:
Soak the white fungus in warm water for about 30 minutes until it softens and expands. Once fully soaked, rinse it under clean water to remove any impurities, and trim off the tougher root section. Use scissors to cut the fungus into small, uniform pieces to help release its natural gelatin during cooking.
- Snow Pear:
You can keep the skin on for extra nutrients, but remove the core. Cut the pear in half and use a knife to cut out the core. Then, chop the pear into bite-sized chunks for easy eating. If you don’t have pears, you can also use apples as a substitute.
- Lotus Seeds:
If using dried lotus seeds, soak them in water for 2-3 hours to soften them. Once soaked, remove the green shoots inside as they can add bitterness to the soup. - Red Dates:
Rinse the red dates and chop them into smaller pieces. This will allow their sweetness to release more fully while simmering.
- Cook the Soup
- In a large pot, add 1000-1500ml of water and the prepped white fungus. Bring the water to a boil over high heat.
- Once boiling, reduce the heat to medium-low and simmer for 20 minutes. During this time, stir the white fungus with chopsticks for 3-5 minutes to help it release its gelatin faster. Be gentle to avoid breaking it apart too much.
- After 20 minutes, add the chopped pear, soaked lotus seeds, and chopped red dates. Continue simmering for another 30 minutes to allow the flavors to meld together.
- In the last 5-10 minutes of cooking, add rock sugar according to your taste (30-50g) and goji berries. Stir gently until the rock sugar dissolves and the soup thickens. Be mindful not to add the goji berries too early, as prolonged cooking can reduce their nutritional value.
- Serve and Enjoy
Once the soup has thickened and all ingredients are fully cooked, remove it from the heat. You can enjoy it warm, or allow it to cool to room temperature. This soup can also be served chilled, making it a versatile dessert or snack.
Tips:
- The quality of white fungus is important; choose a good, clean piece without any strange odors to ensure a better texture and gelatin release.
- Adjust the water amount depending on how thick or light you like the soup.
- Lotus seeds should be carefully cleaned to remove any bitter parts before cooking.
- Add the goji berries and rock sugar at the right time for the best taste and nutrition.
Snow Fungus Dessert Soup With Pear Recipe
This Pear and White Fungus Soup is simple, nourishing, and great for the whole family. It’s a perfect balance of sweetness and texture, making it both a delicious treat and a healthful option.Print Pin RateServings: 4Calories: 100kcalIngredients
- 100 g white fungus 1 piece
- 1-2 snow pears
- 20-30 g lotus seeds
- 6-8 red dates
- 30-50 g rock sugar adjust to taste
- 10-15 g goji berries
- 1000-1500 ml water adjust as needed for desired consistency
Instructions
Prepare the Ingredients
- White Fungus:
- Soak the white fungus in warm water for about 30 minutes until it softens and expands. Once fully soaked, rinse it under clean water to remove any impurities, and trim off the tougher root section. Use scissors to cut the fungus into small, uniform pieces to help release its natural gelatin during cooking.
- Snow Pear:
- You can keep the skin on for extra nutrients, but remove the core. Cut the pear in half and use a knife to cut out the core. Then, chop the pear into bite-sized chunks for easy eating.
- Lotus Seeds:
- If using dried lotus seeds, soak them in water for 2-3 hours to soften them. Once soaked, remove the green shoots inside as they can add bitterness to the soup.
- Red Dates:
- Rinse the red dates and chop them into smaller pieces. This will allow their sweetness to release more fully while simmering.
Cook the Soup
- In a large pot, add 1000-1500ml of water and the prepped white fungus. Bring the water to a boil over high heat.
- Once boiling, reduce the heat to medium-low and simmer for 20 minutes. During this time, stir the white fungus with chopsticks for 3-5 minutes to help it release its gelatin faster. Be gentle to avoid breaking it apart too much.
- After 20 minutes, add the chopped pear, soaked lotus seeds, and chopped red dates. Continue simmering for another 30 minutes to allow the flavors to meld together.
- In the last 5-10 minutes of cooking, add rock sugar according to your taste (30-50g) and goji berries. Stir gently until the rock sugar dissolves and the soup thickens. Be mindful not to add the goji berries too early, as prolonged cooking can reduce their nutritional value.
Serve and Enjoy
- Once the soup has thickened and all ingredients are fully cooked, remove it from the heat. You can enjoy it warm, or allow it to cool to room temperature. This soup can also be served chilled, making it a versatile dessert or snack.
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.Nutrition
Calories: 100kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 189mg | Fiber: 2g | Sugar: 18g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
