5 Things to Know Before Buying Snow Pear Soup for Cough

Chinese Pear Herbal Tonic Soup 川貝雪梨湯

Dearest readers, I've been feeling really homesick for some of my beloved grandma's 奶奶 wonderful cooking and was ever...

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Snow Fungus Soup with Pear

When I had a cough as a kid, my mom would make a light, sweet snow fungus soup for me. I never questioned its efficacy since it tasted good, but I later learned it is popular for respiratory issues for good reasons:

Almost every ingredient in this snow fungus soup is believed to nourish the lungs!

Ingredients like snow fungus, lotus seeds, lily bulbs, Chinese almonds, and goji berries are rich in nutrients. This makes the soup not only a delightful dessert but also highly nutritious.

The recipe below is a simple version of my mom's snow fungus dessert soup. Variations might include ingredients like papaya, jujubes, or dried longan.

What is Snow Fungus?

Snow fungus, also known as white fungus (or snow ear, white wood ear, and white jelly mushroom), is an edible mushroom commonly used in traditional Chinese cuisine and medicine for its anti-inflammatory, immune-boosting, and anti-aging benefits.

It has a translucent, off-white color and a jelly-like texture. Its appearance resembles some types of seaweed, which you might expect to find underwater!

Snow fungus has a neutral taste but a distinct gelatinous texture. The most common way I've had it growing up is in dessert soup, like in today's recipe!

Ingredients for Snow Fungus Soup

To make this snow fungus soup with pears, you need the following ingredients:

Dried Snow Fungus (aka White Fungus)

This is the essential ingredient for this soup! Commonly found dried in the dried goods aisle of an Asian supermarket, they look like a dried sponge or loofah and can grow to 3–4 times their size when rehydrated!

Asian Pear

Asian pears are bigger and rounder than typical Bartlett pears. They are juicy, have a crisp texture, and add subtle sweetness to this soup.

Dried Lotus Seeds

Dried lotus seeds are often used in Chinese soups and need to be rehydrated in water before use. Once rehydrated, remember to remove the sprout in the middle as it can taste bitter.

Dried Lily Bulbs

Used alongside dried lotus seeds, dried lily bulbs look like white petals and are found in the dried goods aisle of an Asian grocery store.

Chinese Dried North and South Almonds (aka Apricot Kernels)

The north almonds are bitter and mildly toxic if consumed in larger amounts, so only several pieces are used. South almonds are sweet, rich in protein, plant fats, and nourishment for the lungs, and are used in larger amounts. Both are needed for the combined health benefits they offer!

Dried Goji Berries

These add color, sweetness, and nutrition to this soup. They are also available in mainstream grocery stores nowadays!

Yellow Rock Sugar

Yellow rock sugar's mild, honey-like sweetness is less intense compared to white sugar. If substituting white sugar, use less and adjust to taste.

Snow Fungus Soup Recipe: Steps to Follow

Ingredients

• 1 Asian pear
• 1 oz dried snow fungus
• ⅓ cup dried lotus seeds
• ⅓ cup dried lily bulbs
• 1 tbsp dried south almonds
• 5 pieces dried north almonds
• 1-2 tbsp dried goji berries
• 3-4 oz rock sugar
• 8 cups water

Instructions

Prepare the Ingredients

• Rinse the dried lotus seeds, dried lily bulbs, dried south almonds, and dried north almonds. Add them all into a bowl with 1 cup of hot water. Cover and let rehydrate for about an hour.
• In a separate bowl, add the dried snow fungus and submerge in room temperature water to rehydrate for 5 minutes. Drain the water once rehydrated.
• Carefully remove the tough, round end of the snow fungus with scissors. Split the snow fungus into smaller, bite-sized pieces.
• Peel the Asian pear and cut out the tough middle core. Slice into 1-inch chunks.

Make the Soup

• Add the rehydrated ingredients and the water they were soaked in into a large soup pot along with the chunks of Asian pear.
• Add 8 cups of water to the pot and bring it to a boil.
• Once boiling, lower to a simmer, cover, and let simmer for about 45 minutes.
• Add more water if needed. Lastly, add the snow fungus, goji berries, and rock sugar to taste. Simmer for another 5–10 minutes.

Enjoy your snow fungus soup hot or cold. We love to eat this soup cold, so it's great for leftovers!

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