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Longan and Snow Fungus Sweet Soup

An easy recipe to prepare Chinese longan and snow fungus sweet soup, with jujube/red dates and lotus seeds. Vegan, gluten-free, and sugar-free.

Longan and snow fungus sweet soup is a very basic but very delicious Chinese sweet soup. This sweet soup can be served hot when the weather is biting cold, and it is also amazingly refreshing served chilled during hot summer days. Incidentally, this dessert soup is vegan friendly, and gluten-free. Also, all the dried fruits used in the soup lend enough sweetness, and most of the time I don’t even add any more sugar to this soup, talk about healthy!

Ingredients for Longan and Snow Fungus Sweet Soup

What you need to prepare longan and snow fungus sweet soup

Here are what I use to prepare a batch of longan and snow fungus sweet soup:

Longan and Snow Fungus Sweet Soup

What if I want a sweeter soup

I treat this sweet soup as healthy dessert, and as such, I try to steer clear from adding unnecessary ingredients, even sugar. But if you find the soup lacks sweetness, you can try adding rock sugar or palm sugar.

A better alternative though, is to add even more ingredients to the soup which add natural sweetness, such as peach gum, monk fruit/luo han guo, candied winter melon, and dried persimmon. If you choose this alternative, simply add them with the rest of the ingredients when boiling the soup.

Longan and Snow Fungus Sweet Soup

Originally published on December 8, 2013. Updated on April 22, 2019 with new photos.

Longan and Snow Fungus Sweet Soup


5.0 from 5 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 10 mins

Cook Time: 2 hours

Total Time: 2 hours 10 mins

Serves: 8

Ingredients

Instructions

  1. Cut off small pieces from the snow fungus with a scissor. Discard the yellow tough center.
  2. Place the snow fungus, longan, lotus seeds, jujube fruits and water in a soup pot. Bring to a boil. Reduce heat and simmer until the snow fungus is soft, about 1 1/2 hour to 2 hour.
  3. Test for the level of sweetness and only add rock sugar/palm sugar if needed. Stir until the sugar is fully dissolved.
  4. Turn off heat. Serve warm or chilled.

Comments

  • Jessie says:

    This sound interesting definitely something I have never tried before however I am adding it to my list to try both hot and cold! I am pretty sure I will need to find a specialty store to get some of the ingredients for this.

  • Sarah says:

    Time to see if I can get my hands on the dried snow fungus at our local Asian supermarket. This looks like such an interesting dish.

  • Adrianne says:

    This looks lie a very culturally unique recipe! I love how authentic it is. The flavours sounds interesting and I am enjoying reading something so different. Thanks for a great post!

  • Veena Azmanov says:

    I have never tried this soup ever. Something totally unique to me. Looks amazing and delicious. All combinations totally new to me, so a must try option.

  • Beth says:

    I've never heard of this dish before but it looks amazing! The colors and flavors look just like something that I will love, so this is a must try!

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