white fungus lily lotus seed soup

How to Make Tremella Lily and Lotus Seed Soup

Tremella Lily and Lotus Seed Soup is a nourishing Chinese dessert loved for its delicate flavor and health benefits. Here’s a simple guide to making it.

Ingredients:

- 15g dried tremella (soaked until soft, stems removed)

- 20g dried lily bulbs (soaked, rinsed)

- 30g lotus seeds (soaked, cores removed)

- 100g rock sugar (or to taste)

- 1L water

- Optional: 5 red dates for sweetness.

Steps:

1. Prepare Ingredients: Soak tremella, lily bulbs, and lotus seeds separately for 30 minutes. Trim tremella, discard lily bulb roots, and lotus seed cores.

2. Cook Base: In a pot, bring water to a boil. Add lotus seeds and cook for 15 minutes over medium heat until slightly tender.

3. Add Remaining Ingredients: Stir in tremella and lily bulbs. Reduce heat to low, simmer for 20–30 minutes until all ingredients are soft.

4. Sweeten: Add rock sugar and red dates (if using). Stir until dissolved. Simmer for 5 more minutes.

5. Serve: Cool slightly and enjoy warm or chilled. Garnish with osmanthus or goji berries for extra flavor.

This soup is hydrating, calming, and rich in vitamins—perfect for any season! Adjust sugar to preference and avoid overcooking to retain ingredients’ texture.