Snow Fungus Soup with Red Dates, Longan, and Ginkgo Nuts

Popular at Chinese New Year, this unusual and exotic dessert is surprisingly simple to make—I especially enjoy it cold, more as pudding than soup. White fungus, also known as snow fungus and silver ear, is a yellowish-white, almost translucent, gelatinous mushroom that is used in desserts, herbal soups, salads, and Chinese medicine. Indeed, scientific research has shown that white fungus may help to increase the body’s immune system, fight and prevent cancers, and slow down the aging process—cosmetically, it is a popular skin toner, a type of ―edible botox.‖ Of course, as with most medicinal foods, moderate consumption of white fungus is highly recommended to avoid any negative side effects—therefore, eating this remarkable mushroom for breakfast, lunch, and dinner is probably not a good idea. If pandan leaves are unavailable, add 1⁄8 teaspoon of pandan essence, available in Asian markets, or pure vanilla extract along with the rock sugar.

MAKES 6 TO 8 SERVINGS

1 1⁄2 ounces dried snow fungus or white fungus, soaked in very hot water to cover 20 minutes, or until softened

8 cups water

20 pitted dried red dates (jujubes)

5 pandan leaves, tied in a knot

10 canned peeled longans or whole seedless litchis, drained

1⁄2 cup canned or vacuum-packaged ginkgo nuts, rinsed and drained (about 3 ounces)

2 tablespoons dark brown sugar

1⁄2 cup rock sugar (lump sugar, lump candy), yellow or clear, or 1⁄3 cup granulated white sugar, or to taste

Drain the mushrooms well; remove and discard the stems. Using kitchen scissors, remove and discard any hard or discolored parts. Rinse and drain again. Cut into small pieces and place in a medium stockpot. Add the water, dates, and pandan leaves; bring to a boil over medium-high heat. Reduce the heat to medium and simmer, partially covered, 20 minutes, stirring occasionally. Add the longans, nuts, and brown sugar; simmer, uncovered, 10 to 15 minutes, or until the mushrooms are very tender and translucent, stirring occasionally. Remove from heat and add the rock sugar; stir until the rock sugar is completely dissolved, about 2 minutes. Remove and discard the pandan leaves. Serve warm. Completely cooled soup can be refrigerated, covered, up to 4 days before serving chilled or reheating gently over low heat.

{PER SERVING} Calories 112 • Protein 1g • Total Fat 0g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 28g • Dietary Fiber 2g • Sodium 42mg

hancheng

See author's posts