Snow Fungus and Lotus Seed Sweet Soup

Introduction

Dried snow fungus (white tremella) is soaked and torn into small pieces, then simmered gently with lotus seeds and red dates for two hours or more, until the fungus releases its natural gel and the broth turns thick and silky — a beloved nourishing sweet soup. There's no complicated technique involved, just the patience to let the fungus slowly break down; the finished soup is soft, glossy, and satisfying whether served hot or cold. Many families keep a pot of this on hand in summer as an afternoon treat.

Nutrition Highlights

• Snow fungus is rich in natural plant-based gelatin, giving the simmered soup its soft, glossy texture
• Lotus seeds add plant protein and minerals, along with a subtle, delicate fragrance
• Red dates are a staple nourishing ingredient in traditional cooking, lending the soup natural sweetness
• The whole dessert is very low in fat, making it a light, refreshing treat after a meal

Tips

• Soak the snow fungus in cold water for at least 2 hours beforehand — it will tear into small pieces more easily and release its gel faster
• Keep the heat low throughout; boiling too hard can evaporate the liquid and scorch the pot
• Add the sugar near the end of cooking, since adding it too early can interfere with the fungus releasing its gel
• Goji berries or dried longan can be simmered in as well, for a pop of color and a naturally sweet aroma