Pear & Snow Fungus Tonic Soup 雪梨雪耳湯
I bustled myself down to the market today to get the fresh ingredients to make a little pot of the traditional Chinese healing and strengthening soup known as Pear & Snow Fungus Tonic Soup, or 雪梨雪耳湯, that helps to soothe and tonify the body to more easily make the transition into the dryer cooler temperatures of the autumn.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2-3 asian pears
- 1 cup snow fungus 雪耳
- 8 apricot kernels 北杏
- rock sugar 冰糖 to taste
Instructions
- 1
Clean and peel pears. Slice into bite sized chunks, discarding the core.
- 2
If using dried snow fungus, soak snow fungus in cool water for 30 mins until completely softened. Use a scissors to remove the hard slightly darker bottom center of the fungus. Use fingers to tear fungus into bite sized pieces.
- 3
Add all ingredients except sugar into medium sized pot and add enough cold water to cover by 1 inch.
- 4
Boil over low heat for 15 mins, checking water at intervals and adding more boiling water as needed.
- 5
Add rock sugar to taste and simmer over low heat for another 5-10 mins until pears are soft and tender.