Red Date and White Fungus Water Chestnut Soup
A silky, naturally sweet Chinese dessert soup featuring tender white fungus, crisp water chestnuts, and plump red dates simmered until luxuriously thick. Comforting and nourishing, this classic comfort dessert is perfect for cooling weather.
Story
This silky soup, known as "geng" in Chinese, is a beloved dessert with a long history in traditional Chinese cuisine. The white fungus (also called silver ear or wood ear) becomes wonderfully gelatinous when cooked slowly, creating a luxurious texture that coats the palate. Red dates add natural sweetness and are prized for their nourishing properties.
Ingredients
dried white fungus (silver ear mushroom)
15 grams
fresh water chestnuts
200 grams
pitted red dates
8-10 pieces
rock sugar (bing tang)
50 grams
water
1.5 liters
Instructions
1
Soak the white fungus
Place dried white fungus in a bowl and cover with warm water. Let it rehydrate for 2-3 hours until completely soft and expanded. Drain well, trim away any tough base, and tear into smaller pieces.
2
Prepare the water chestnuts and dates
Scrub the water chestnuts well, then peel off the dark skin. Cut into thin slices or quarter them. Rinse the red dates and set aside.
3
Combine and bring to a boil
Add water to a clay pot or heavy-bottomed saucepan. Add the prepared white fungus first, then the water chestnuts and red dates. Bring to a vigorous boil over medium-high heat.
4
Simmer until thick and silky
Once boiling, reduce heat to low and let the soup gently simmer for about 1 to 1.5 hours. The liquid will gradually become thick and translucent. Stir occasionally to prevent sticking.
5
Sweeten and serve
Add the rock sugar during the last 10 minutes of cooking. Stir until completely dissolved. The soup should be thick and silky. Taste and adjust sweetness if needed. Serve warm or at room temperature.
