White Fungus and Pear Sweet Soup
A soothing Chinese dessert soup featuring tender white fungus and sweet Asian pears simmered with red dates. This gentle, warming dish is traditionally enjoyed for its moisturizing properties and comforting qualities.
Story
This classic Chinese comfort dessert is believed to nourish the lungs and skin. The white fungus (also called silver ear) becomes beautifully gelatinous when cooked slowly, creating a silky texture that pairs wonderfully with the crisp sweetness of Asian pears.
Ingredients
dried white fungus
15 grams
red dates (jujubes)
6 pieces
Asian pear (snow pear)
1 large
water
1.5 liters
Instructions
1
Prepare the white fungus
Soak the dried white fungus in warm water for about 20 minutes until it softens. Rinse thoroughly, then tear or cut into bite-sized pieces, removing any hard bottom stems.
2
Start cooking
Place the prepared white fungus and red dates in a pot. Add the water and bring to a gentle boil over medium-high heat. Once boiling, reduce to low and let simmer for 45-50 minutes until the white fungus becomes soft and slightly translucent.
3
Add the pear
While the soup simmers, peel and core the pear, then cut into large chunks. Add the pear pieces to the pot and continue cooking for another 10-12 minutes until the pear is tender but still holds its shape.
4
Serve warm
Remove from heat and serve warm. The soup can also be enjoyed chilled. Sweetness is usually added at the table if desired, though the red dates provide natural subtle sweetness.
