Apple, Pear and Snow Fungus Soup

Apple, Pear and Snow Fungus Soup

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Apple, Pear and Snow Fungus Soup is a nutrition-packed dish that not only tastes delicious but also brings various health benefits. According to various sources, this Cantonese delicacy, known for its sweet and slightly tart flavor combined with a touch of pork, is particularly nourishing and suitable for cold and dry days.

As autumn officially sets in, it brings with it the perfect conditions for enjoying a warm bowl of soup. This season urges the thought of hearty, nutritious soups that can enliven both body and soul. A popular choice during fall and winter, the Apple, Pear and Snow Fungus Soup brings distinct health benefits such as lung and skin hydration.

Special Ingredients:

Snow Fungus 雪耳

This mushroom, usually found dried, needs to be soaked in room temperature water for about 30 minutes to rehydrate. Afterward, rinse off any dirt and trim off the bottom dark part. It has a gelatinous texture and excels at absorbing other flavors during cooking.

Yali Pear 鴨嘴梨

Common in Hong Kong and China, Yali Pears are characterized by their light yellow color with brown spots. Sweet and crisp with a hint of tartness, they are often wrapped in papers and foam netting to prevent bruising. If unavailable, other Asian pears can be substituted.

Apricot Kernels 南北杏

There are two types of apricot kernels – sweet 南杏 and bitter 北杏. While sweet apricot kernels benefit the lungs, bitter ones help lower blood pressure and reduce coughs. However, caution is advised as they can be toxic if overused or not cooked long enough. They are typically referred to as "almond" in Chinese packaging but are much smaller than regular almonds.

Dried Fig 無花果

Dried figs add sweetness to the soup and also aid digestion and lower blood pressure. They can be sourced from local gourmet markets.

Preparation Method:

Once all ingredients are gathered, cooking this delightful soup is straightforward. Start by soaking the snow fungus and meat (separately). Cut the apples and pears into wedges and remove the cores and seeds. When the fungus is rehydrated, trim off the bottom and cut it into smaller pieces. Add all the ingredients (apart from the salt) into a large pot. Bring to a boil over high heat, then reduce to medium-low heat and cook for 2 hours with the lid on. Season with a few pinches of salt as desired. The soup can be made a few hours or a day ahead, and reheated before serving.

The final result is a light, sweet soup with a hint of tartness and a touch of pork flavor. It's perfect for pairing with a meal and offers warmth and moisture from the inside, ideal for cold days. This soup is bound to become a staple in your fall and winter recipe repertoire!

Apple, Pear and Snow Fungus Soup 蘋果雪梨雪耳湯

Prep Time

30

minutes

minutes

Cook Time

2

hours

hours

15

minutes

minutes

Total Time

2

hours

hours

45

minutes

minutes

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Servings

2

people

Author

Lokness

Ingredients

• 0.5

  ounce

  snow fungus 雪耳

• 8

  ounces

  lean pork meat

  (like pork shank)

• 2

  medium apples

  (cut into wedges and core removed)

• 3

  Yali pears 鴨嘴梨 or other medium Asian pears

  (cut into wedges and core removed)

• 8

  pieces

  sweet apricot kernels 南杏

• 6

  pieces

  bitter apricot kernels 北杏

• 1

  dried fig 無花果

• 8

  cups

  water

• salt

Instructions

• Quickly rinse the snow fugus under tap water. Soak in a bowl of tap water for 30 minutes. Rinse again under tap water to remove any dirt. Remove the yellow end and cut into roughly 1-inch pieces.

• Rinse the meat under tap water, then soak in bowl of tap water for 10 minutes. Rinse again. Pat dried. Trim off any fat and cut in half.

• In a large pot, add pork, snow fugus, apple wedges, pear wedges, sweet almonds, bitter almonds and dried fig. Pour in 8 cups of water. Bring to a boil over high heat.

• Cover with a lid. Reduce to medium-low heat and keep on a small rolling boil for 2 hours, stirring occasionally.

• Taste and season with a few pinches of salt. Serve hot.

Notes

1. Snow fungus (aka white fungus) usually comes in a pack of a few. They are yellowish white. They can be found in Chinese supermarkets or on Amazon.
2. I got my meat in Chinese supermarket. The pork is dark meat and very lean with almost no fat. If you can't find lean pork meat, you can use pork bones. But you will need to boil the bones separately before using. Add pork bones in a pot just enough to cover. Bring to a boil and remove the bones. Rinse under tap water. It's ready to be used.
3. For the apples, use any sweet apples you prefer. Granny smith is too sour though.
4. For the pears, I used yali pears 鴨嘴梨. You can use other Asian pears if you like. They can be found in Chinese or Korean supermarkets.
5. For the apricot kernels, both sweet and bitter ones have different health benefits. They are always being used together in Chinese cooking. You can skip them if you can't find them or prefer not to use. Some of you may have heard apricot kernels are toxic and can be harmful. But if being cooked properly, they are perfectly fine to consume in a small amount. You can get both apricot kernels in Chinese supermarkets. When buying, they are likely to be named "almonds". And some may not even named whether they are sweet or bitter. You may want to compare the packaging with my Chinese translation. (Sweet apricot kernels = 南杏, bitter apricot kernels = 北杏) You can also get them online, sweet kernels & bitter kernels.
6. Dried fig can be found in regular supermarket or Chinese supermarkets. The one I found is from Nutra Fig.
7. For leftover, the soup can be kept for 3 days in the fridge. Cooled and stored in an air-tight container. Bring back to a boil before serving.