Jasmine Silver Ear Soup
A delicately fragrant sweet soup made with snow fungus and jasmine flowers in clear chicken broth.
Ingredients
silver ear fungus (soak in warm water for 2 hours, cut into small pieces, remove the yellow root, and rinse clean)
20 g
jasmine flowers (pick through and rinse clean)
15
chicken broth
300 ml
white sugar
to taste
Instructions
1
Step 1
Soak the silver ear fungus in warm water for 2 hours, then cut it into small pieces with scissors. Remove the yellow root and rinse away any impurities. Place it in a pot with water, bring to a boil, then reduce the heat and simmer gently.
2
Step 2
Pick through and rinse the jasmine flowers, place them in a soup bowl, and pour over the chicken broth. Cover and let steep for a while. Once the jasmine aroma emerges, uncover, remove the flowers, and reserve the broth.
3
Step 3
Once the silver ear fungus is soft, add the sugar and cook over high heat briefly, stirring constantly to prevent it from sticking to the bottom.
4
Step 4
Pour in the jasmine broth, bring it back to a boil, and serve.
