Lotus Seed and Silver Ear Soup with Osmanthus
A delicate Chinese dessert soup featuring tender lotus seeds and silky silver ear fungus, finished with fragrant osmanthus blossoms and naturally sweetened with rock sugar. This soothing soup is traditionally served warm and is beloved for its silky texture and subtle floral aroma.
Story
This classic Jiangnan dessert soup showcases the delicate flavors of osmanthus flowers, a treasured ingredient in Chinese cuisine known for its sweet, apricot-like fragrance. The combination of lotus seeds and silver ear fungus creates a silky, nourishing soup that cools the body and satisfies the palate.
Ingredients
dried lotus seeds
50 grams
dried silver ear fungus
10 grams
dried lily bulbs
15 grams
small red dates
6 pieces
dried osmanthus blossoms
1 teaspoon
rock sugar
30 grams
water
1 liter
Instructions
1
Soak and prepare ingredients
Rinse lotus seeds, silver ear fungus, and lily bulbs under cool running water. Soak the silver ear fungus in warm water for 15 minutes until softened, then tear into small florets. Remove any hard centers from the lotus seeds if desired.
2
Pressure cook base ingredients
Add the soaked lotus seeds, silver ear fungus, and lily bulbs to a pressure cooker with the water. Cook on high pressure for 10 minutes, then let the pressure release naturally.
3
Add dates and finish cooking
Open the pressure cooker and add the red dates. Cook on low pressure for another 10 minutes to allow the dates to release their sweetness and soften completely.
4
Sweeten and garnish
Turn off the heat and add the rock sugar, stirring until completely dissolved. Sprinkle the dried osmanthus blossoms over the top and gently stir to distribute. Serve warm in individual bowls.
