Tremella Soup

How to Make Tremella Soup: A Simple Guide

Tremella soup, or white fungus soup, is a beloved Chinese delicacy prized for its silky texture and health benefits. Here’s a basic guide to making it, plus easy variations.

Classic Sweet Tremella Soup

Start by soaking 10g dried tremella in warm water for 30 minutes until soft. Remove the tough stem, tear into small pieces, and rinse. In a pot, bring 500ml water to a boil, add tremella, and simmer for 20 minutes. Then, add 50g rock sugar or goji berries and cook for another 10 minutes until the sugar dissolves. For extra richness, stir in a pinch of osmanthus or a few red dates before serving.

Savory Tremella Soup

For a savory version, sauté 2 minced garlic cloves in a little oil until fragrant. Add soaked tremella, 200ml chicken or vegetable broth, and diced mushrooms (like shiitake). Simmer for 15 minutes, then season with salt, a dash of soy sauce, and a sprinkle of chopped scallions. This version pairs well as a light appetizer or side dish.

Tips

- Always soak tremella until fully expanded to remove bitterness.

- For a thicker texture, add a teaspoon of starch mixed with water during the last 5 minutes.

- Customize with ingredients like eggs (for a silky finish), lotus seeds, or pumpkin.

Tremella soup is versatile, nourishing, and easy to adapt to your taste. Enjoy it warm as a comforting treat!