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Level 3 Moderately Thick
Prep: 60 min Difficulty: Easy Main ingredient: pear
#level-3#pear#snow-fungus#sweet-soup#cantonese#tong-sui#lung-nourishing#autumn#liquidised#smooth

Pear and Snow Fungus Sweet Soup | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 60 minutes | Easy | Lung-Nourishing | Autumn Classic

Pear and snow fungus sweet soup (雪梨雪耳湯) is one of the most beloved traditional Cantonese 糖水 (tong sui — sweet soups) — prepared especially in autumn and winter when the air turns dry and the lungs are thought, in traditional Chinese medicine, to be most vulnerable to dryness. Snow fungus (雪耳, also called tremella or white fungus) is a pale, translucent mushroom that becomes gelatinous when soaked and cooked, producing a natural polysaccharide-rich liquid with demonstrated moisturising and prebiotic properties. The pear (particularly Asian pear varieties like 沙梨 or 鴨梨) is classified as a 潤肺 (lung-moistening) ingredient — its high water content and mild sweetness make it ideal for this restorative soup. For IDDSI Level 3 (Liquidised), the cooked soup is blended and strained until smooth and free-flowing — retaining the sweet, delicate flavour while removing any discrete fungus pieces that would not meet Level 3 requirements.

Ingredients (4 servings)

Method

  1. Prepare the snow fungus: once fully soaked, the fungus expands significantly to a soft, pale, frilly mass. Rinse thoroughly, then trim away the hard yellow core at the base of each piece (this remains tough even after cooking). Cut the soft fungus into small pieces — approximately 2cm — to aid blending.
  2. Combine the prepared pear, snow fungus pieces, red dates and ginger in a pot. Add 800ml water.
  3. Bring to a boil over medium heat, then reduce to a low simmer, cover and cook for 40 minutes until the pear is completely soft and translucent, and the snow fungus has dissolved its gelatinous polysaccharides into the liquid (the soup will take on a slightly thickened, glossy quality).
  4. Add the rock sugar in the final 5 minutes of cooking, stirring to dissolve. Add goji berries in the last 2 minutes of cooking (they soften quickly and can become mushy if added too early).
  5. Remove the ginger slices.
  6. Transfer all contents (fruit, fungus, and liquid) to a blender. Blend on high speed for 2 minutes until completely smooth.
  7. Pass through a fine-mesh sieve, pressing gently to extract as much liquid as possible. Discard any residual fibrous solids. The result is a smooth, flowing, pale amber liquid.
  8. Level 3 consistency check: The soup should flow freely from a tilted spoon, settle flat within 5 seconds, and contain no visible solid particles. If too thick (from the snow fungus polysaccharides), stir in warm water until the desired flowing consistency is achieved. If too thin, this soup is naturally Level 3 due to the polysaccharides from the snow fungus — do not add thickener unless directed by a dietitian.

Texture Test

Flow test: Passes Level 3 — flows continuously from a tilted spoon; settles flat and clear within 5 seconds; no surface mounding or peaks.

Particle check: After sieving, the soup is completely smooth and particle-free. The polysaccharide gel from the snow fungus gives it a very slightly viscous, silky mouthfeel without any solid content.

Spoon test: A spoonful returned to the bowl levels within 5 seconds.

Safety Notes

⚠️ Hard core of snow fungus must be removed — the yellow core at the base of each snow fungus piece remains hard even after soaking and cooking. It must be trimmed away before cooking, as pieces of it may survive blending.

⚠️ Sieve after blending — despite thorough blending, some pear fibre and goji berry skin may remain. Always sieve for Level 3 preparation.

⚠️ Red date stones — confirm that all red dates are pitted before cooking. Even half a date stone in a blended soup is a serious hazard.

⚠️ Natural viscosity — snow fungus polysaccharides create a natural mild thickening effect. The soup may appear thin but flow slightly slower than water due to this natural viscosity. This is appropriate for Level 3 and does not require additional thickener.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

Asian pear (雪梨 / 沙梨): East Asian grocers; H Mart (US/CA), Wing Yip (UK), T&T (CA). Chinese snow pear also available seasonally.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 110 kcal per serving (approximately 200ml), 1g protein, 0g fat, 28g carbohydrates. Snow fungus polysaccharides (particularly tremellan and tremellastin) have demonstrated prebiotic effects, supporting gut microbiome health, and humectant properties relevant to skin hydration — both of particular relevance to elderly residents. Pear provides vitamin C, potassium and dietary fibre (primarily in the blended form, though much fibre is removed on sieving). Red dates contribute iron and B vitamins. This is a naturally low-calorie, hydrating sweet soup; for residents requiring higher calorie density, stir in ½ teaspoon of honey or a small amount of coconut cream before serving.

Cultural Note

雪梨雪耳湯 is the quintessential Cantonese autumn tong sui. Cantonese households across Hong Kong begin preparing it in September when the weather turns drier, and it continues through winter. It is the soup that Cantonese parents prepare for children with dry coughs, and grandchildren prepare for elderly relatives as an act of filial care. In a care home context, serving this soup in autumn — especially if residents can smell the gentle pear and caramelised rock sugar fragrance — reconnects them to seasonal rhythms of care and family that defined their domestic lives.

Variation

⚠️ This recipe is for reference only. Texture varies by technique and ingredients. A speech therapist should confirm the appropriate IDDSI level.
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