White Fungus Soup

Rinse Dried White Fungus, trim away any tough yellow core, then soak in warm Water for 30–45 minutes until fully plumped; tear into bite-sized florets.

Rinse and soak Dried Lotus Seeds in warm water for 30 minutes (or longer if very hard); split and remove the bitter green core if present.

Rinse Dried Red Dates and Dried Longan; remove pits from dates if you prefer. Rinse Goji Berries and set them aside.

In a large pot, bring enough water to a gentle boil, then add the soaked white fungus, soaked lotus seeds, red dates and longan. Reduce heat to a low simmer.

Cover and simmer gently for 45–60 minutes, stirring occasionally, until the lotus seeds are tender and the white fungus becomes soft and slightly gelatinous.

Add Rock Sugar to taste and simmer another 5–10 minutes until fully dissolved and balanced to your liking.

Stir in the reserved goji berries in the last 2–3 minutes of cooking to preserve their color and nutrients; taste and adjust sweetness if needed.

Serve warm as a comforting dessert soup, or chill and serve cold for a refreshing treat.