lotus seed and white fungus soup

How to Make Lotus Seed and Tremella Soup: A Comprehensive Guide

Lotus seed and tremella soup, a beloved Chinese dessert, is cherished for its nourishing properties and delicate sweetness. Here’s a detailed guide to crafting this comforting dish.

Ingredients: You’ll need 20 dried lotus seeds (soaked and hearts removed), 10g dried tremella (soaked and chopped), 100g rock sugar, 6 red dates (pitted), and a few wolfberries (optional). For a richer texture, add 100g pork bones (simmered separately for broth).

Steps:

1. Prep: Soak lotus seeds and tremella in water for 2 hours until soft. Remove lotus seed cores to avoid bitterness.

2. Simmer: Combine all ingredients in a pot. Add 1 liter of water (or broth for savory-sweet version). Bring to a boil, then reduce heat to low.

3. Cook: Cover and simmer for 1.5–2 hours, stirring occasionally, until lotus seeds are tender and soup thickens.

4. Sweeten: Add rock sugar in the last 20 minutes, adjusting to taste. Stir until dissolved.

Tips: For a creamy touch, blend half the soup and mix back in. Serve warm, chilled, or with a dollop of osmanthus syrup. This versatile soup balances nutrition and flavor, making it a year-round treat. Enjoy its subtle sweetness and velvety texture in every spoonful!