purple potato and white fungus soup

How to Make Purple Sweet Potato and Tremella Soup

Purple sweet potato and tremella soup is a nourishing, visually appealing dessert loved for its natural sweetness and health benefits. Here’s a simple yet delicious recipe to prepare it at home.

Ingredients:

- 1 medium purple sweet potato (peeled and diced)

- 10g dried tremella (soaked until soft, stems removed)

- 5 red dates (pitted)

- A pinch of rock sugar (adjust to taste)

- 500ml water

Steps:

1. Prepare Ingredients: Soak dried tremella in warm water for 30 minutes until it expands and becomes soft. Rinse and tear into small pieces. Peel and dice the purple sweet potato into cubes. Remove pits from red dates.

2. Cook the Soup: Add water, tremella, and red dates to a pot. Bring to a boil over medium heat, then simmer for 15 minutes until the tremella is tender.

3. Add Sweet Potato: Add the diced purple sweet potato and rock sugar. Simmer for another 20–25 minutes, stirring occasionally, until the sweet potato is soft and the soup thickens slightly.

4. Serve: The soup is ready when the sweet potato melts into a creamy texture and the liquid turns a lovely lavender hue. Enjoy warm or chilled.

Tips: For a richer texture, blend half of the sweet potato before adding it back to the pot. This soup is rich in antioxidants, fiber, and vitamins, making it a perfect treat for any season!