Snow Fungus and Pear Soup Recipe

Snow Fungus and Pear Soup

This snow fungus and pear soup recipe may sound odd to the regular person, but those who are familiar with traditional Chinese medicine know of its benefits.

Snow fungus and pear soup recipes are most well-known for their cooling properties. You can read more about the cooling and heating characteristics of foods in the article here.

The main ingredients are, you guessed it, snow fungus and pears.

Snow fungus, also known as ‘white wood ear’ is a natural tree fungus. You’re probably more familiar with the more common wood ear fungus which is a dark brown colour.

Snow fungus is a naturally sweet ingredient that tends to detoxify the body and replenish energy. It can also cure coughs and is said to be anti-inflammatory as well. Both these properties play a role in reducing inner body heat, also known as yang.

The addition of pear in the soup provides benefits such as micronutrients which are important for cardiovascular health. Pears are also used in Chinese cooking for their moistening and cooling effect.

Snow fungus and pear soup is a great way to counter hot weather during the summer months.

This recipe calls for Asian snow pears but any kind of pear will do.

Snow Fungus and Pear Soup Recipe

Servings: 6
Prep Time: 1 hour
Cook Time: 45 minutes

Ingredients:

  • 2-3 Asian pears
  • 1 cup dried snow fungus
  • 2 tbsp dried goji berries
  • ¼ cup dried Chinese red dates/jujubes
  • 8 cups of water
  • Rock sugar to taste

Instructions:

  1. Soak the dried snow fungus in a bowl of hot water for 30 minutes or overnight until they become rehydrated and soft.
  2. While the fungus is soaking, clean and peel the pears before removing the core and slicing them into bite-sized chunks. Rinse off the goji berries and Chinese red dates as well.
  3. When the snow fungus has softened, remove the hard slightly darker bottom center of the fungus using a pair of scissors. Then cut the fungus into bite-sized pieces.
  4. After, add the water to a large pot and bring it to a boil. Then add in the snow fungus and reduce the heat to medium-low. Cover the pot and let it simmer for 30 minutes.
  5. Once 30 minutes have passed, add in the remaining ingredients. Add in the rock sugar depending on your preference for sweetness.
  6. Let the soup simmer for another 5 to 10 minutes or until the pears become soft and tender.
  7. Snow fungus and pear soup is best served hot. Enjoy!

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