White Fungus Soup

Many servers at local restaurants these days recommend their white fungus soup (银耳汤), which I never had the habit of eating before coming to China. It has a cooling effect on the body which makes it perfect for summer, and many other health benefits. I started ordering it a lot because I found it delicious. The fungus itself has an extremely mild flavour, but the texture is quite interesting and it turns the soup gelatinous. It is served sweet and cold and often is mixed with fruit. I added goji berries to this bowl, but my favourite addition these days is chunks of fresh watermelon. Anyway, if white fungus is new to you, give it a try - it is inexpensive, beautiful, good for you, and has all kinds of mouth interest going on.

Soak a fist sized lump of white fungus in water to cover for a few minutes; drain and rinse. Boil in another three cups of water with 1 tbs rock sugar, then simmer for ten minutes or so until soft. (Can add goji berries or other dried fruit during simmering.) Chill and eat cold. Keeps for a couple of days in the fridge.