Chilled Snow Fungus Soup with Pear

There's a particular kind of relief that comes from a bowl of something cold and barely sweet on a hot afternoon — not the sugar-rush of ice cream, but something lighter, almost soothing. In Chinese homes, that something is often a bowl of chilled tong sui, and snow fungus soup is one of the loveliest places to start.

If you've never cooked with snow fungus before, this is the recipe that wins people over. The dried, coral-like mushroom transforms as it simmers into something silky and gently gelatinous, the pear melts into a soft sweetness, and a handful of red dates and goji berries round it out. Served cold from the fridge, it's one of the most refreshing desserts I know — and one of the easiest.

It's also a perfect first sweet soup because almost nothing can go wrong. There's no precise technique to master, just a slow, unhurried simmer while your kitchen fills with a faint, honeyed smell.

Why you'll like this one

• Make-ahead and chilled. It actually tastes better after a few hours in the fridge, so it's an ideal dessert to prep in the morning and serve after dinner.
• Barely sweet. Like most tong sui, it leans on the natural sweetness of pear and red dates, with just enough rock sugar to round it out.
• Forgiving. Simmer it a little longer or shorter and it still works. The textures are gentle and hard to ruin.

Ingredients

Makes about 4 servings

• 1 whole dried snow fungus (银耳), about 15–20g
• 1 large Asian pear (雪梨 / Ya pear), or 2 small ones
• 5–6 dried red dates (红枣)
• 40–50g rock sugar (冰糖), plus more to taste
• 1–2 tablespoons goji berries (枸杞)
• About 1.8–2 liters (8 cups) water

Optional: a small handful of dried longan (桂圆) or lotus seeds (莲子) add extra depth.

How to make it

1. Soak the snow fungus. Put the dried snow fungus in a bowl of cool water and let it soak for 20–30 minutes, until it blooms open and turns soft. Drain.

2. Trim and tear. Cut away and discard the firm yellowish base at the center — it never softens. Tear the rest into small, bite-sized pieces. Smaller pieces release their silky texture more readily.

3. Start the simmer. Add the snow fungus and red dates to a pot with the water. Bring to a boil, then lower to a gentle simmer. Let it cook, partly covered, for about 40–60 minutes, stirring occasionally. Over time the liquid will turn slightly thicker and the fungus softer and more gelatinous — that's exactly what you want.

4. Add the pear and sugar. Peel and core the pear and cut it into bite-sized cubes. Add it to the pot along with the rock sugar (and the optional longan or lotus seeds, if using). Simmer another 20–30 minutes, until the pear is soft and translucent.

5. Finish with goji. Rinse the goji berries and stir them in during the last 5 minutes — they only need to plump up, not cook down. Taste and add a little more rock sugar if you'd like it sweeter.

6. Chill. Let the soup cool to room temperature, then refrigerate for at least 2–3 hours (or overnight). Serve cold in small bowls or glasses.

Tips

• Warm or cold. This soup is just as classic served hot in cooler months. The same pot carries you through the year — chilled in summer, steaming in winter.
• On thickness. The longer you simmer the snow fungus, the silkier and thicker the soup. If you like it more brothy, simmer less; for a thicker, almost syrupy texture, give it more time.
• Make it ahead. It keeps in the fridge for 2–3 days and the flavor deepens, so don't be afraid to make a big pot.