Tremella and Green Bean Soup

How to Make Perfect White Fungus and Mung Bean Soup

White fungus and mung bean soup is a refreshing, nutritious dessert popular in summer, loved for its cooling properties and delicate flavor. Here’s a simple guide to making it at home.

Ingredients: 10g dried white fungus (soaked until soft, stems removed), 100g mung beans (soaked for 2 hours), 200g rock sugar, 1L water, and a few dried osmanthus flowers (optional).

Steps:

1. Prepare ingredients: Soak white fungus until it expands, then tear into small pieces. Soak mung beans until plump.

2. Cook mung beans: In a pot, boil soaked mung beans with 800ml water over medium heat for 40 minutes until they split.

3. Add white fungus: Put white fungus into the pot, simmer for 20 more minutes until both ingredients are tender.

4. Sweeten: Add rock sugar, stir until dissolved. Adjust sweetness to taste.

5. Finish: Turn off heat, add dried osmanthus if using, and let it infuse for 5 minutes. Serve warm or chilled.

Tips: Soaking mung beans reduces cooking time. For a richer texture, simmer slowly and stir occasionally to prevent sticking. Enjoy this light, healthy soup as a dessert or afternoon treat!