Delicious Chinese White Fungus Soup with Chicken Broth

White Fungus Soup – A Traditional Chinese Delight

If you’re searching for a comforting and nourishing soup that transports you to the heart of Chinese cuisine, this White Fungus Soup is a must-try. A delicate blend of white fungus, rich chicken broth, and aromatic soy sauce, this soup is a favorite in many Asian households. I first encountered this dish at Yong Sing in Honolulu, where its simplicity and subtle flavor won me over. Now, I am excited to share the recipe with you.

White fungus, also known as snow fungus or tremella, is a unique ingredient often used in Chinese soups and desserts. Not only is it prized for its health benefits, but its delicate texture and ability to absorb flavors make it a perfect addition to clear soups like this one. This recipe is incredibly easy to prepare, yet it delivers a hearty, flavorful result that is perfect for any occasion.

Let’s dive into how you can make this refreshing, yet satisfying, Chinese soup.

Ingredients:

Nutritional Information (per serving):

Preparation Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Serving Size: 2 servings

Recipe Category: Clear Soup

Recipe Keywords: Vegetable, Chinese, Asian, Lactose-Free, Egg-Free, Quick

Instructions:

1. Prepare the Fungus:
   Begin by washing the dried white fungus in warm water. Gently rinse it to remove any dust or impurities. Once washed, place the fungus in a bowl and pour in 2 cups of boiling water. Allow it to soak for 15 to 20 minutes, or until the fungus becomes tender and soft.

2. Drain and Clean the Fungus:
   After soaking, drain the white fungus, and remove any tough stems or hard areas. It’s essential to ensure the fungus is in its softest form for the soup.

3. Rinse the Fungus:
   Wash the fungus in warm water once more and give it a good rinse, repeating this step three times to ensure it’s clean and tender.

4. Prepare the Broth:
   In a medium-sized pot, combine the chicken broth, white wine, soy sauce, and MSG (if using). Place the pot over medium heat and bring the mixture to a boil, stirring occasionally to blend the flavors.

5. Combine Fungus and Broth:
   Once the broth has come to a boil, ladle 1 cup of the hot broth over the prepared fungus, allowing it to soak in the broth for about 10 minutes. This step helps to infuse the fungus with the savory flavors of the broth.

6. Drain and Serve:
   After 10 minutes, drain the fungus and discard the broth. Reheat the remaining stock in the pot and pour it over the fungus. Stir gently to combine the flavors, then serve immediately.

Tips for the Perfect White Fungus Soup:

• Choosing the Right Fungus: Look for dried white fungus at your local Asian grocery store or a specialty food store. It’s often sold in packages labeled snow fungus or tremella.
• Stock vs. Bouillon: For the richest flavor, avoid using bouillon cubes or powders. Instead, opt for a high-quality, prepared chicken stock or homemade stock if you have it on hand.
• Customizing the Flavor: If you prefer a stronger flavor profile, feel free to add additional seasonings like a dash of ginger or scallions to the broth as it heats.

This White Fungus Soup is an exceptional addition to your repertoire of traditional Chinese dishes. Light yet satisfying, it can be enjoyed as a standalone meal or as part of a larger multi-course dinner. The combination of the earthy, delicate white fungus and the savory broth offers a wonderfully balanced taste experience.

Whether you’re new to Chinese cuisine or a seasoned fan, this soup is bound to become a staple in your kitchen. So, grab your ingredients, and let the flavors of this simple yet delicious soup fill your home with warmth and comfort.

Enjoy!