Snow Fungus & Lotus Seed Soup (Yin Er Lian Zi Geng)

Step 1: Soak the Ingredients

Place the dried white fungus and lotus seeds in separate bowls of warm water. Let them soak for 30-40 minutes until the white fungus has expanded to several times its original size and the lotus seeds have softened. Soaking is essentialthe white fungus will not release its natural gel without sufficient rehydration, and unsoaked lotus seeds can remain hard and undercooked at the center.

Step 2: Prepare the Ingredients

After soaking, drain both ingredients. Using scissors, trim away the yellow base (hard core) from the white fungus and tear it into small, bite-sized piecesthe smaller you tear it, the more surface area is exposed, and the silkier and more gelatinous your soup will become. If using lotus seeds with their bitter green cores intact, use a small knife or your fingers to gently pry out and discard the cores. Rinse the red dates and halve them if desired.

Step 3: Slow-Simmer the Base

Combine 1200ml of water with the prepared white fungus and lotus seeds in a clay pot or heavy-bottomed saucepan. Bring to a boil over high heat, then immediately reduce to the lowest simmer. Cover partially and cook for 6090 minutes, stirring every 20 minutes to prevent the white fungus from sticking to the bottom. During this slow cook, the white fungus will gradually dissolve into a glossy, jelly-like consistency and the lotus seeds will become tender and slightly creamy at the edges.

Step 4: Add Sugar and Garnishes

After the soup has reached a thick, silky consistency, add the rock sugar and red dates. Stir well and continue simmering for another 1015 minutes until the sugar has fully dissolved and the red dates are plump and soft. In the final 23 minutes, add the goji berriesthey require only brief cooking to soften slightly without losing their vibrant color or nutritional potency.

Step 5: Serve and Enjoy

Remove from heat. The soup will thicken further as it cools. Ladle into small elegant bowls and serve warm for maximum comfort, or let cool to room temperature and refrigerate for 23 hours for a refreshing chilled dessert. The collagen-rich white fungus gives the soup a silky, slightly springy texture that is uniquely satisfying.

Tips

• Tearing the white fungus into tiny pieces (rather than cutting) dramatically increases the gel-like body of the soupdon't skip this step.
• Always add rock sugar only in the last 1015 minutes; adding it too early inhibits the white fungus from releasing its natural gelatinous texture.
• A clay pot () is ideal for this recipe as it distributes heat evenly and prevents sticking, but any heavy-bottomed pot works.
• This soup improves with timerefrigerated overnight, the white fungus continues to release its natural, making the soup even more silky.

FAQ

Q1Where can I buy dried silver ear mushroom and lotus seeds?

ABoth are widely available at Chinese grocery stores, Asian supermarkets, or online. Look for dried silver ear (also called snow fungus or ) in the dried goods section, and dried lotus seeds () in the grains or dried fruit aisle. Choose lotus seeds that are pale and whole avoid pre-split ones which may have been processed.

Q2Why didn't my silver ear become silky and soft?

AThe key is soaking and cooking time. Silver ear needs at least 30 minutes of soaking in warm water to rehydrate fully, and at least 4560 minutes of gentle simmering to break down into those signature silky, ribbon-like strands. If cooked too briefly, it stays firm and rubbery. Low and slow is the way.

Q3Is this dessert vegan / dairy-free?

AYes is naturally vegan and dairy-free. Its creamy texture comes from the silver ear itself, which releases natural pectins when cooked slowly, creating a silky soup without any milk or cream. The only sweetener is rock sugar or, which is also vegan.

Q4Can I use fresh lotus seeds instead of dried?

AFresh lotus seeds are available in season (late summer) and can be used directly without soaking. Simply remove the green sprouts from the center and add directly to the soup. Dried lotus seeds require 23 hours of soaking first. Either way, they should be tender but still slightly firm when done not mushy.

Q5How long can I store the soup and can I freeze it?

AThe soup keeps in the refrigerator for 34 days. Reheat gently over low heat or enjoy chilled both ways are delicious. Freezing is not recommended as the silver ear's silky texture breaks down after thawing. Make it fresh in small batches for the best mouthfeel.