Snow Fungus and Pumpkin Soup
A classic sweet soup to soothe an overtaxed digestive system after heavy feasting. Stomach-warming pumpkin meets snow fungus—prized for clearing heat and nourishing moisture—creating a comforting, restorative bowl perfect for springtime recovery.
Story
Holiday feasting always leaves the stomach begging for mercy. This gentle dessert answers that call, pairing sweet, stomach-soothing pumpkin with delicate snow fungus, long valued for its cooling and hydrating qualities. Slowly simmered until the pumpkin turns velvety and the fungus yields its silky texture, each spoonful feels like a reset. Finished with a hint of rock sugar and jewel-toned goji berries, it is the perfect way to mend the body and welcome the lightness of spring.
Ingredients
Pumpkin
400g
Snow fungus
50g
Rock sugar
appropriate amount
Goji berries
appropriate amount
Instructions
1
Step 1
Soak the snow fungus in cold water.
2
Step 2
Tear the soaked snow fungus into small pieces and place them into the inner pot of the rice cooker.
3
Step 3
Add an appropriate amount of water, place the inner pot into the rice cooker, close the lid, and turn it on to cook.
4
Step 4
Use this time to peel, remove the seeds, and wash the pumpkin.
5
Step 5
Cut the pumpkin flesh into roll-cut pieces.
6
Step 6
After simmering the snow fungus for 50 minutes, add the pumpkin into the pot and simmer together.
7
Step 7
Simmer until the pumpkin is cooked, then add rock sugar.
8
Step 8
After 5 minutes, turn off the power, sprinkle in the goji berries, and it is ready to be served and enjoyed.
