Snack · 60 min · chinese

Snow Fungus and Pear Soup

Chinese flavors, weeknight effort. Dried snow fungus meets asian pears in a 60-minute snack worth keeping in rotation. The macros do the talking: 1g protein, 34g carbs, and 0g fat in every 130-calorie serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

Ingredients

• 1 oz Dried snow fungus
• 2 Asian pears
• 0.25 cup Rock sugar
• 1 tbsp Goji berries
• 4 Red dates
• 6 cups Water

Steps

1. Soak the snow fungus in cold water 1 hour until it blooms. Trim away the hard yellow base and tear into small florets.
2. Simmer the fungus and red dates in the water 40 minutes until the fungus turns silky and the broth thickens slightly.
3. Add the pear wedges and simmer 15 minutes more, until the pears are tender but still hold their shape.
4. Stir in the rock sugar and goji berries; simmer 5 minutes.
5. Serve warm or chilled. Clear, gentle, and lightly sweet — the soup Chinese families drink for glowing skin and calm throats.

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