White Fungus Asian Pear Sweet Soup 銀耳雪梨山藥糖水

🧂 Ingredients

• 2 Asian pears
• 1 bulb Dried white fungus

  (aka yun er, yin er, cloud ear or fungus)
• 130 g Fresh Chinese Yam

  (aka huai shan, wai san, shan yao, approx. 1 foot long)
• 5 g Sweet apricot kernel

  (南杏 or southern apricot kernel)
• 5 g Bitter apricot kernel

  (北杏 or northern apricot kernel)
• 10 g Goji berries
• 45 g Rock sugar
• 1 L Water

Instructions

• 1 Soak 1 bulb dried white fungus in water for 1 hour. You usually buy the dried
  ones. They come in either the dried bulbs or a dried compressed bulb (once
  soaked, they become a bulb). Both are fine
• 2 Once the white fungus has softened, chop up the outer parts and remove the inner
  courser part. Set aside. You can use the inner parts as well but the texture
  will be hard and course
• 3 Cut the Asian pear into bite-size pieces and set aside. You can peel them or
  leave the peel on
• 4 Peel the Chinese yam. Stick a skewer in one end to make it easier to grip and
  peel. They have a very slimy texture that makes it very difficult to hold onto.
  You may also want to wear gloves because some people may get an allergic
  reaction to the slimy juice. You may also use the dried form of Chinese yams
• 5 Hit the Chinese yam with the side of your clever to break it apart slightly
• 6 Chop up the Chinese yam and set it aside
• 7 Add 1 L of water to a pot and add the white fungus. Bring to a boil
• 8 Add Asian pears, Chinese yams, apricot kernels and rock sugar
• 9 Bring to a boil and then turn down heat to low and cook for 30 minutes with lid
  If it’s boiling over a bit, use 2 chopsticks placed horizontally on the 2 sides
  of the pot to prop up the lid so the steam can escape
• 10 After 30 minutes, taste to test sweetness. Add more rock sugar or water to
  adjust and cook until additional sugar has dissolved
• 11 Turn off heat, add goji berries, cover with lid and wait 5 minutes
• 12 Serve

Nutrition Info