Snow Fungus Dessert Soup with Jujubes and Goji Berries

Preparation time: 20 minutes
Cooking time: 60–80 minutes
Servings: 4

Asia's Traditional Beauty Secret

This sweet soup, known as Tong Sui (literally "sweet water"), has been consumed for centuries for its hydrating properties and richness in polysaccharides. Its unique texture — at once crunchy and gelatinous — makes it a dessert as nourishing as it is surprising.

Ingredients

For the soup:

1  Snow Fungus (Tremella fuciformis) flower, dried (50g)
10 to 12 dried red jujubes (Chinese dates) or sliced dried apple
15 ml (1 tbsp) goji berries or more local fruit such as dried blueberries or dried sea-buckthorn
30 g to 50 g rock sugar (or maple syrup, added at the end), to taste
1.5 L (6 cups) water
Optional: 1 Asian pear or apple, cut into pieces, for extra sweetness

Preparation

Rehydrating the Mushroom

Dried Snow Fungus is compact and firm. Submerge it in a large bowl of warm water for 20 to 30 minutes. It will open up like a flower and become translucent.

Once rehydrated, cut away the central yellow/brown base (the attachment point) — it remains tough even after cooking. Then tear or cut the rest of the flower into small florets using scissors.

Slow Cooking

Place the mushroom in a pot with the water. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 40 to 60 minutes. The longer you cook the Snow Fungus, the more silky and syrupy its texture becomes.

Infusing the Flavours

Add the red jujubes (or dried apples). Continue cooking for 20 minutes. The fruit will gently perfume the broth with a subtle, honey-like sweetness.

The Finishing Touch

Add the goji berries and rock sugar (or local berries and mapple syrup). Simmer for another 5 minutes — just enough to rehydrate the berries without bursting them. Taste and adjust sweetness.

Serve

Warm: Perfect in winter to soothe the throat and warm the body.
Chilled: Wonderfully refreshing in summer after a few hours in the refrigerator.
Leftovers keep for up to 3 days in the refrigerator. The soup will thicken as it cools due to the natural gelatin released by the Snow Fungus — simply add a splash of water when reheating.

Chef's Notes

Snow Fungus (Tremella) is prized in traditional Chinese cuisine for its silky, jelly-like texture and its reputation as a beauty food — naturally rich in polysaccharides that support skin hydration. It is an excellent plant-based alternative to animal collagen, making it a highly sought-after ingredient among vegetarian and natural skincare enthusiasts.