Teresa's Recipes
Pear and White Fungus Soup
Delight in the soothing and refreshing qualities of this traditional Chinese dessert soup, renowned for its cooling and moisturizing effects. Made with succulent Asian pears, delicate white fungus, and sweet rock sugar, this soup is not only a treat for the taste buds but also a cherished remedy in Chinese culture. Perfect for warm weather or as a comforting treat any time of year, this soup embodies a balance of flavors and textures that are as nourishing as they are satisfying.
Ingredients
- 6 cups Water
- 1/2 cup Rock sugar
- 1/2 cup Dried white fungus
- 2, peeled and cut into large chunks Asian pears
Dietary Notes
- Servings: 4
- Dish Type: Dessert
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Calories: 150
- Fat: 0g
- Carbs: 37g
- Protein: 1g
- Sodium: 5mg
- Sugar: 30g
Instructions
- Begin by soaking the dried white fungus in warm water for about 30 minutes or until it expands and softens. Trim off any hard parts and set aside.
- In a large pot, combine 6 cups of water with 1/2 cup of rock sugar. Heat over medium heat, stirring occasionally until the sugar is fully dissolved.
- Add the soaked white fungus to the pot and let it simmer for 30 minutes to infuse its delicate flavor.
- Next, add the chopped Asian pears to the pot. Allow the mixture to simmer for an additional 30 minutes, or until the pears are tender and the soup has thickened slightly.
- Serve warm for a comforting dessert, or chill in the refrigerator for a refreshing treat on a hot day.
Tips
- For added flavor, consider adding a few slices of ginger during the simmering process.
- You can substitute rock sugar with regular granulated sugar if preferred, but rock sugar is recommended for its unique taste.
- This soup can be garnished with goji berries or a sprinkle of lotus seeds for extra texture and health benefits.