Tremella Lotus Seed Soup

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

White fungus and lotus seed soup, a cherished Chinese dessert, is renowned for its soothing sweetness and nutritional benefits. Here’s a detailed guide to crafting this delicacy.

Ingredients:

- 15g dried white fungus (soaked for 2 hours until soft)

- 50g dried lotus seeds (soaked for 1 hour, remove cores if bitter)

- 100g rock sugar (adjust to taste)

- 1L water

- Optional: 5 red dates (pitted) or 1 wolfberry for extra flavor.

Steps:

1. Prep Ingredients: Soak white fungus until plump, trim the stem, and tear into small pieces. Soak lotus seeds, discarding any bitter cores. Rinse red dates.

2. Cook Base: In a pot, bring water to a boil. Add lotus seeds and red dates (if using), simmer for 20 minutes over medium heat until seeds soften.

3. Add White Fungus: Toss in white fungus, reduce heat to low, and cook for another 30–40 minutes until the fungus turns translucent and gelatinous.

4. Sweeten: Stir in rock sugar, dissolving completely. Simmer for 5 more minutes.

Serving Tips: Enjoy warm or chilled. For a richer texture, simmer longer; for a lighter version, reduce cooking time. This soup is naturally vegan and pairs well with fresh fruits like lychees.

Master this recipe, and you’ll have a comforting, healthy treat perfect for any season!