A beloved dessert in Chinese cuisine, silver fungus and lotus seed soup (银耳莲子羹) is prized for its delicate flavor and nourishing properties. This simple yet elegant dish is perfect for any season, offering a soothing blend of natural sweetness and health benefits.
To prepare, start by soaking 10 grams of dried silver fungus (tremella) in warm water for 30 minutes until soft, then remove the stems and tear into small pieces. Soak 20 grams of dried lotus seeds until plump, removing the bitter cores if needed. Rinse 50 grams of goji berries and 10 red dates (pitted) for added sweetness.
In a pot, combine the soaked silver fungus, lotus seeds, goji berries, red dates, and 1 liter of water. Bring to a boil, then reduce heat to a simmer. Add rock sugar or rock sugar to taste, and cook for 45–60 minutes until the soup thickens slightly and the ingredients are tender. Stir occasionally to prevent sticking.
For a richer texture, some recipes add a pinch of osmanthus or a few drops of osmanthus syrup at the end. The soup is best served warm, either as a dessert or a comforting treat. Its light, refreshing taste makes it a favorite for those seeking balance and wellness in a bowl.