White Fungus and Tangerine Soup
A fragrant, appealing sweet silver ear and citrus soup, made by simmering steamed silver ear with fragrant citrus and white sugar, then thickening the mixture with a light starch slurry.
Ingredients
White fungus (washed, steamed 1 hour)
200 g
Tangerine (peeled, deseeded, separated into segments)
250 g
White sugar
150 g
Wet starch (diluted for thickening)
15 g
Instructions
1
Step 1
Wash the white fungus and place it in a bowl. Add enough water to cover, then steam over high heat for 1 hour. Peel the tangerines, remove the pith, and separate them into segments.
2
Step 2
Place a wok over high heat. Add the steamed white fungus to the wok along with enough water, then add the tangerine segments and white sugar. Bring to a boil, thicken with the diluted wet starch, and transfer to a soup bowl to serve.
