White Fungus and Mung Bean Sweet Soup

Name: White Fungus and Mung Bean Sweet Soup
Prep time: 3 h
Cook time: 45 min
Total time: 3 h 45 min
Ingredients: 100 g Mung beans (rinsed and soaked in cold water for 3 hours); 100 g Watermelon (peeled, deseeded, and cut into chunks); to taste White fungus (snow fungus; soaked in cold water until soft, then cleaned); to taste Peach (pitted and cut into wedges); to taste Rock sugar

A refreshing, cooling summer-heat-relieving porridge of snow fungus and mung beans, with added fresh watermelon and peach.

3h 45m

Easy

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Ingredients

Mung beans (rinsed and soaked in cold water for 3 hours) 100 g

Watermelon (peeled, deseeded, and cut into chunks) 100 g

White fungus (snow fungus; soaked in cold water until soft, then cleaned) to taste

Peach (pitted and cut into wedges) to taste

Rock sugar to taste

Instructions

Prepare the ingredients

Rinse the mung beans and soak them in cold water for 3 hours. Soak the white fungus in cold water until soft, then trim and clean it. Peel and deseed the watermelon, then cut it into chunks. Pit the peach and cut it into wedges.

Cook the mung beans and white fungus

Pour water into a pot, add the mung beans, and bring to a boil over high heat. Reduce the heat to low and simmer until the beans are tender. Add the white fungus and rock sugar, stir to combine, and bring back to a boil.

Add the fruits and chill

Add the watermelon chunks and peach wedges and bring to a boil. Let the soup cool, seal the surface with plastic wrap, place it in the refrigerator, and chill for 20 minutes before serving.