Snow Fungus and Papaya Soup
木瓜雪耳糖水·(mùguā xuě'ěr tángshuǐ)
Tong Sui: Nostalgic Sweet Endings
The dried snow fungus blooms in a glass bowl. The yellow rock sugar dissolves in the broth. The heavy papaya waits on the cutting board. The secret to this sweet soup's signature velvety texture isn't an expensive ingredient; it's the physical act of tearing—never cutting—the snow fungus to unlock its thick, natural plant gel. Designed to nourish the body when the weather turns dry, you can easily pull it off with forty-five minutes on the back burner, whether you simmer it all afternoon or rely on the modern miracle of a pressure cooker on a Tuesday night. Ladle it into heavy bowls while it is still steaming.
Before you start
Rehydrate the dried snow fungus.
Place the dried snow fungus in a large bowl and cover with copious amounts of cool water. Allow it to hydrate for 1 to 2 hours until it expands into a translucent, soft, sponge-like blossom.
Excise the hard yellow core.
Remove the fungus and squeeze out the excess water. Use kitchen shears to aggressively cut away and discard the hard, dark-yellow core at the base.
Tear the fungus into tiny fragments by hand.
Using your fingers, tear the soft, frilly parts of the snow fungus into bite-sized pieces no larger than a dime. Do not use a knife; the ragged edges created by hand-tearing are the absolute secret to unlocking the thick, velvety texture.
Ingredients
- dried snow fungus25 g
- ripe Hawaiian papaya1 lb
- water8 cup
- rock sugar70 g
- dried red dates5 large
- sweet and bitter apricot kernels25 g
- dried goji berries1 tbsp
Method
- 01
Bring the base ingredients to a vigorous boil.
In a heavy-bottomed stockpot or Dutch oven, combine the torn snow fungus, pitted red dates, apricot kernels, and water, then bring to a rolling boil over high heat.
- 02
Vigorously agitate the boiling soup.
Once boiling, take a ladle and stir the soup rapidly in a circular motion for about 1 minute; this physical agitation breaks down the fungus walls and coaxes out the gel.
- 03
Simmer low and slow.
Reduce the heat to low, cover the pot with a lid leaving just a tiny crack to prevent boiling over, and simmer gently for 40 minutes until the water transforms into a viscous, silky broth.
- 04
Integrate the papaya and rock sugar.
Add the cubed papaya and rock sugar, stirring gently to ensure the sugar dissolves. Cover and simmer for exactly 15 to 20 minutes; cooking the papaya any longer will cause it to disintegrate and cloud the soup.
- 05
Finish with goji berries.
In the final 2 minutes of cooking, scatter the washed goji berries into the pot. Turn off the heat and serve immediately, or chill overnight.
Notes
Use a pressure cooker for a weeknight shortcut.
For a faster cook that retains the authentic texture, combine the torn fungus, dates, kernels, and just 6 cups of water in an Instant Pot. Cook on High Pressure for 30 minutes, then let the pressure release naturally for 10 minutes. Turn to Sauté, add the papaya and sugar, simmer for 5 to 8 minutes, and finish with the goji berries.
Prevent a sour-tasting broth.
A sour aftertaste is the most common failure in this recipe. It happens if the hard yellow pedicle of the fungus wasn't completely excised, if the goji berries were boiled for too long, or if you purchased low-quality, sulfur-bleached fungus. Always seek out unbleached, slightly yellowish fungus clusters.
Transform leftovers with a splash of milk.
If you have leftovers, chill them in the refrigerator overnight to naturally thicken the gelatinous texture. Stir in a splash of whole milk, soy milk, or coconut milk right before serving to create a rich, creamy summer dessert.