Growing up in a Chinese household, snow fungus soup was a common dish that my mother would cook for me at least once a week for breakfast. Its ingredients may be largely unfamiliar to many westerners because of their Chinese origins. Ingredients such as snow fungus, snow lotus seeds, and wild peach gum are high in protein and antioxidants and have anti-aging and skin moisturizing properties. Its taste, if you've never had it before, is sweet and I particularly like the chewy texture of the fungus as well as the weird jelly texture of the cooked peach gum!
Mom's Sweet Snow Fungus Soup
Yield: 2 servings
Prep Time: 10 min (omitting 24 hr soaking time)
Cook Time: 45 min
Total Time: 55 min
Half of a small snow fungus
1 tbsp snow lotus seeds
3 pieces of wild peach gum
10 pieces of lotus seeds
1 tbsp dried goji berries
1 tbsp dried golden berries
1 tbsp dried mulberries
6 pieces of yellow rock sugar (sub w/ ⅓ maple syrup)
Divide the snow fungus, snow lotus seeds, peach gum, and lotus seeds into separate bowls filled with water. Place in refrigerator and soak for 24 hrs.
Drain the water.
Remove the roots of the snow fungus.
Cut the snow fungus into small pieces.
Crush the soft wild peach gum.
Place the soaked snow fungus, snow lotus seeds, peach gum, and lotus seeds into an Instant Pot. Add 3 cups of water, and set to "Porridge" for 15 mins.
After 15 mins, mix in the goji berries, golden berries, mulberries, and rock sugar and cover while cooking for 15 mins.
Enjoy it warm, or store it in the refrigerator for a couple of hours to enjoy it as a cold dessert!
*If you don't have an Instant Pot, cook the snow fungus, snow lotus seeds, peach gum, and lotus seeds with 3 cups of water in a saucepan over small to medium heat for 30 mins. Then, add in the goji berries, golden berries, mulberries, and rock sugar, covering to cook for 15 mins. Then turn off the stove.
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