Snow Fungus and Lotus Seed Sweet Soup | IDDSI Level 4-5 Care Food Recipe

IDDSI Level 4-5 | 90 minutes | Easy

Ingredients (2 servings)

• 1 small dried snow fungus (白木耳 / 銀耳), approximately 15g dried weight
• 40g dried lotus seeds (蓮子), soaked overnight or for at least 4 hours
• 600ml water
• 25g rock sugar (冰糖), or to taste
• 6 dried red dates (紅棗 / jujubes), pitted (optional, for sweetness and colour)
• 10g dried goji berries (枸杞), rinsed (optional, added in the last 5 minutes only)

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:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Key Cantonese pantry ingredients: East Asian grocers including Wing Yip (UK), H Mart (US/CA), T&T (CA), and Sheng Siong (Singapore) cover most items in this recipe.

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.

Method

1. Soak the dried snow fungus in cold water for 30–40 minutes until fully rehydrated and expanded. Trim away the tough yellow base. Tear the softened fungus into small florets, removing any remaining hard or woody portions.
2. Soak the dried lotus seeds in cold water for at least 4 hours or overnight. Drain and rinse. Check that the green germ has been removed from each seed (it is bitter) — if present, use a toothpick to push it out.
3. Place the soaked lotus seeds in a pot with 600ml water and the pitted red dates (if using). Bring to the boil, then reduce to a low simmer. Cover and cook for 40 minutes.
4. Add the torn snow fungus florets to the pot. Continue to simmer, covered, for a further 30 minutes, until both the lotus seeds and snow fungus are completely tender.
5. Add the rock sugar and stir until dissolved. Taste and adjust sweetness.
6. Add the goji berries (if using) and simmer for 5 minutes only — overcooking goji berries causes them to disintegrate and turn bitter.
7. Serve warm. For Level 4, blend a portion of the soup and strain before serving.

Texture Guidance

Level 5 (Minced and Moist): Correctly cooked snow fungus reaches Level 5 — the individual florets compress fully under gentle fork pressure with no spring-back and no rubbery resistance. Lotus seeds cooked for 40+ minutes become soft enough to crush between two fingers. Cut or mash larger lotus seed pieces to no more than 0.5cm before serving.

Level 4 (Pureed / Extremely Thick): Blend the soup in a high-speed blender until completely smooth, then strain through a fine-mesh sieve. The result is a silky, uniformly thick soup with no visible particles. Adjust consistency by adding warm water if needed.

Select the appropriate version based on the individual’s swallowing ability. Serve both versions slightly warm — the soup thickens as it cools.

Cultural Background

Snow fungus and lotus seed sweet soup (銀耳蓮子羹) is a classic Cantonese tong sui with deep cultural roots in Hong Kong. It is regarded as a nourishing beauty and health food, traditionally valued for its collagen-like properties from the snow fungus polysaccharides and the calming, sleep-promoting effects attributed to lotus seeds. The dish is particularly popular among women of all ages and is frequently prepared at home or ordered at dessert shops in areas such as Mong Kok and Wan Chai. It is one of the gentlest and most naturally texture-appropriate traditional desserts for care food adaptation.

Texture Tests

Snow fungus (Level 5): Press a floret between thumb and forefinger — it compresses completely with minimal force and leaves no hard centre. When pressed with the back of a fork it flattens fully with no spring-back.

Lotus seed (Level 5): A cooked lotus seed placed on the tongue should dissolve or be compressed easily without chewing. If any resistance is felt, return to the pot and continue simmering until fully tender.

Blended soup (Level 4): The blended and strained soup should flow off a tilted fork in a slow, thick stream — not in drops and not freely. It holds a brief mounded shape when spooned.

Important Notes

• The tough yellow base of the snow fungus must be fully removed — it is woody and cannot be softened by cooking.
• Lotus seed green germs must be removed before cooking — they are intensely bitter and can cause digestive discomfort.
• Do not overcook goji berries — add only in the final 5 minutes to preserve their soft texture and sweetness.
• Rock sugar can be substituted with a smaller quantity of honey (added after cooking, off the heat) for individuals who prefer a milder sweetness.
• This dish is naturally vegan and suitable for individuals with dairy and meat allergies.

Storage and Reheating

Cool completely before refrigerating in a sealed container for up to 3 days. The soup thickens on cooling. Reheat gently over low heat, adding a small amount of warm water to restore consistency. Do not microwave at high power — this can cause uneven heating and disrupt the texture of the snow fungus.

Nutrition

Per serving approximately 120 kcal, 3g protein, 28g carbohydrate. Snow fungus is rich in soluble dietary fibre and polysaccharides that support gut health and immune function. Lotus seeds provide carbohydrate energy and contain alkaloids traditionally associated with calming effects. Rock sugar provides easily digestible simple carbohydrates. The overall dish is gentle, hydrating, and well tolerated by individuals with sensitive digestion.