Tangerine Peel, Lotus Seed, and White Fungus Soup

Name: Tangerine Peel, Lotus Seed, and White Fungus Soup
Total time: 1 h 5 min
Ingredients: 10 g Dried white fungus (snow fungus); 30 g Dried lotus seeds; 5 g Dried tangerine peel (Chenpi); 20 g Rock sugar; 1 L Water

A soothing, traditional Chinese dessert soup featuring the fragrant notes of dried tangerine peel and the soft texture of lotus seeds and white fungus.

1h 5m

Easy

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Tangerine Peel, Lotus Seed, and White Fungus Soup

Story

This sweet soup, known as Tong Sui, is celebrated for its moisturizing properties and gentle flavor. The combination of white fungus, lotus seeds, and aged tangerine peel creates a delicate balance that is perfect for a light dessert or a comforting snack.

Ingredients

Dried white fungus (snow fungus) 10 g

Dried lotus seeds 30 g

Dried tangerine peel (Chenpi) 5 g

Rock sugar 20 g

Water 1 L

Instructions

Prep the Ingredients

Soak the white fungus in warm water until it expands completely. Trim off the tough yellow root at the base, then tear the fungus into small, bite-sized pieces. Rinse the lotus seeds and tangerine peel briefly.

Simmer the Soup

Place the prepared white fungus, lotus seeds, and tangerine peel into a pot. Add the water and bring it to a boil over high heat. Once boiling, reduce the heat to low and let it simmer gently for 30 minutes.

Sweeten and Finish

Add the rock sugar to the pot. Continue to cook for another 15 minutes, or until the lotus seeds are soft, the fungus is gelatinous, and the liquid has slightly thickened. Serve warm or chilled.