Snow Fungus Soup

Method3 steps · about 1 hr

1. 1

   Step 1: Soak snow fungus firstly until soft (around 30 minutes ). Then move the yellow end. Hand shred into small chunks.

   Soak snow fungus · 30 minUses 25 g dried snow fungus (around 3/4 head; remove yellow base) · Additional water as needed for soaking snow fungus

2. 2

   Step 2: Put the hydrated snow fungus, goji berries (1 tbsp.), peeled diced Asian pear (1), red dates (5-7), rock sugar (30 g) and 2 litres water in the cooker, respecting its fill limit. Pressure-cooker option: cook 10 minutes under pressure and release pressure safely according to the cooker directions before opening. Regular-pot option from the source article: cover and cook 30 minutes over medium-high heat, maintaining a boil until the fungus is tender and the soup thickens.

   Pressure 10 min or regular pot 30 minUses Hydrated trimmed shredded snow fungus · 5-7 red dates · 1 tbsp. goji berries · 30 g rock sugar (or more based on personal preference) · 2 L water (for high pressure cooker or 2 L for regular cooker) · 1 Asian pear (peeled and cut into small cubes )

3. 3

   Step 3: For the pressure-cooker option, once pressure has fully released and the lid can be opened safely, boil uncovered 10 more minutes to develop the gelatinous texture. The regular-pot option is already finished after its 30-minute cook. Serve warm or chilled.

   Pressure option only: boil uncovered 10 minutes · 10 minUses Cooked sweet snow-fungus and pear soup