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–+ servings
Snow Fungus Soup (Chinese tremella soup)

Tremella Soup (aka Snow Fungus Soup)

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Tremella is the main ingredient in this soup, though it also includes jujubes (Chinese red dates) and wolfberries. This soup is light in the category of Chinese soup, but it still has its unique effects and nutritional value. In traditional Chinese medicine, these ingredients nourish qi and blood.
Western medical research supports some of these claims, noting that the polysaccharide content has immune, antioxidant, and anti-inflammatory properties, especially cumulative over time.
Tremella soup has a sticky feeling when stirred with a spoon, because Tremella has natural characteristics of colloid, which is also good for skin health. You can thicken tremella soup further, if you want, by adding a small amount of starch. If you like it sweeter, you can add more sugar, and it can be served cold as a dessert after refrigerating.
5 from 1 vote
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Dessert, Soup
Cuisine Chinese Home Cooking
Servings 2
Calories 166 kcal

Equipment

  • 1 large saucepan
  • 1 large bowl

Ingredients
 
 

  • 1 portion dried tremella fungus tremella fuciformis, aka snow fungus or silver ear mushroom
  • 5 jujubes Chinese red dates
  • 3 g wolfberry
  • 30 ml sugar
  • 10 ml corn starch

Instructions
 

  • Prepare the ingredients.
    Ingredients for Tremella Soup
  • Put the tremella in a basin, pour enough cold water to cover the tremella, add 10ml of starch, and soak for one hour.
    1 portion dried tremella fungus, 10 ml corn starch
    soak the dried tremella fungus with corn starch in cold water for 1 hour
  • Slice the red dates.
    5 jujubes
  • After the tremella is soaked, remove the roots.
    Remove the roots
  • Tear the tremella into small pieces, and wash them clean.
    Tear the tremella into small pieces
  • Add cold water and tremella fuciformis to a large saucepan. The ratio of water to tremella is 5:1. Bring to a boil over high heat, then continue to cook over high heat for 10-12 minutes. Then stir quickly with chopsticks or a spoon for 20 seconds.
    Add the tremella to a saucepan. Cover with cold water, to a ratio of about 5:1 water to fungus. Bring to a boil over high heat
  • Add the red dates and sugar. Cook over low heat for 10 minutes. Finally, add the wolfberries.
    5 jujubes, 3 g wolfberry, 30 ml sugar
    Tremella Soup
  • Turn off the heat. Cover with lid for 3 minutes. Transfer to a bowl and serve.
    tremella soup with jujubes and wolfberries

Nutrition

Calories: 166kcalCarbohydrates: 50gProtein: 5gFat: 1gSodium: 42mgPotassium: 808mgFiber: 15gSugar: 13gVitamin A: 7IUVitamin C: 0.3mgCalcium: 20mgIron: 2mg
Keyword corn starch, jujube, sugar, white, tremella, wolfberry
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