white fungus lotus seed soup

How to Make White Fungus and Lotus Seed Soup: A Comprehensive Guide

White fungus and lotus seed soup, a nourishing Chinese dessert, is beloved for its delicate flavor and health benefits. Here’s a simple yet detailed recipe to help you master it.

Ingredients: 10g dried white fungus (soaked for 2 hours until soft), 30g dried lotus seeds (soaked for 1 hour, cores removed), 100g rock sugar (or to taste), 5 red dates (pitted, optional), and 1L water.

Steps:

1. Prepare Ingredients: Soak white fungus until plump, tear into small pieces. Soak lotus seeds until soft, remove the bitter green core. Rinse red dates.

2. Cook Soup: Add all ingredients to a pot with water. Bring to a boil over high heat, then reduce to low heat. Simmer for 1.5–2 hours, stirring occasionally, until the white fungus is gelatinous and lotus seeds are tender.

3. Sweeten: Stir in rock sugar until fully dissolved. Simmer for another 5 minutes.

Tips: For a richer texture, simmer longer. Add goji berries or wolfberries for extra color and nutrients. Serve warm or chilled.

This soup hydrates, soothes the lungs, and promotes beauty—a perfect treat for any season!