White Fungus Soup
A sweet soup that nourishes yin, moistens the lungs, replenishes qi, and promotes the generation of fluids.
Ingredients
White fungus (soaked in warm water for about 30 minutes until softened, then stems removed, impurities cleaned, and torn into small pieces)
5 g
Egg (use egg white only)
1
Rock sugar
60 g
Instructions
1
Stew the white fungus
Place the white fungus in a bowl, add an appropriate amount of warm water, and soak for about 30 minutes. Once softened, remove the stems, clean away impurities, and tear the white fungus into small pieces by hand. Then pour into a clean pot, add an appropriate amount of water, and bring to a boil over high heat. Reduce to low heat and continue to simmer for 2–3 hours until the white fungus is thoroughly soft.
2
Prepare the sugar syrup
Place the rock sugar in another pot, add an appropriate amount of water, and melt it over low heat into a syrup; strain through cheesecloth. Beat the egg white with a small amount of water, then pour into the sugar syrup pot and stir. Once it comes to a boil, skim off any foam, then pour the sugar syrup into the white fungus pot, stir well, and it is ready.
