Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak the snow fungus in water for about 30 minutes until fully softened and expanded. Cut off the yellow hard stem at the bottom with scissors, then tear or cut into smaller florets.
Watch out
The yellow stem at the base of the snow fungus is hard and slightly sour
it must be completely trimmed off, otherwise it will ruin the texture and taste of the soup
Pour about 12-14 bowls of clear water (approx. 3200 ml) into a soup pot, add 1 piece of soaked dried tangerine peel with white pith scraped off. Cover with lid and bring to a boil over high heat.
local_fire_departmentHigh heat until boilingWatch out
Tangerine peel must be put in cold water so its aroma releases gradually as the water heats
adding it to hot water will cause a bitter taste
Keep a safe distance when adding ingredients to boiling soup to prevent hot water splashes.
Once the water comes to a rolling boil, carefully add 6 sea coconut slices, 6 dried figs, 20g dried lily bulbs, 15g apricot kernels, 50g cashews, 3 candied dates, 2 chopped carrots, 1 corn cob, and finally the prepared snow fungus.
local_fire_departmentHigh heatWatch out
Slide ingredients gently into the pot along the sides
do not drop them from high above, otherwise hot boiling water will splash and burn your hands
Cover with lid, bring back to a rolling boil over high heat for 15-20 minutes, then turn heat down to low and simmer for 1.5 to 2 hours until the snow fungus turns soft and smooth and the soup becomes rich, clear, and sweet.
local_fire_departmentHigh heat for 15-20 mins, then low heat for 1.5-2 hoursWatch out
Keep an eye on the boil to prevent over-boiling and spilling over if heat is too strong.
Lift the hot lid away from your face to avoid burns from escaping hot steam.
After simmering for 2 hours, open the lid, add about 0.5 tsp coarse salt to taste (optional), stir gently with a ladle, and turn off the heat.
local_fire_departmentOff heatWatch out
This vegetarian soup is naturally sweet from carrots and figs
add salt sparingly, otherwise it will overpower the natural sweetness
Ladle the hot soup along with snow fungus, corn, carrots, sea coconut, and figs into soup bowls to serve.
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