Tremella and Lotus Seed Sweet Soup Basics

Recipe basics

Ingredients

Yield: 2 bowls | Prep: 10 min | Total: 55 min

• 8-12 g dried tremella (1 small handful), about 1-2 small pieces after breaking
• 1/4 cup dried lotus seed (about 40-50 g) — or 1/2 cup canned lotus seeds, drained
• 3 1/2 cups water (adjust for desired soup thickness)
• 1-2 dried jujubes (red dates), optional, rinsed and pitted
• 1-2 teaspoons rock sugar or 1-2 tablespoons granulated sugar, to taste
• Optional: a few goji berries or a light sprinkle of toasted pine nuts for garnish

Step by step

How to make it

1. Rehydrate tremella: place the dried tremella in warm water and soak 20-30 minutes until fully softened and expanded. Tear into bite-size pieces and trim away any hard, yellowish stems. If the soaking liquid looks very cloudy or contains debris, discard it and rinse the fungus.
2. Rinse and prep lotus seeds: rinse the lotus seeds. If there's a hard inner core or a bitter green embryo, split the seed and remove it. If using canned lotus seeds, drain and set aside.
3. Start the lotus seeds: in a medium pot, add 3 1/2 cups water and the lotus seeds. Bring to a gentle boil, then reduce to a simmer. For dried lotus seeds, simmer 20-30 minutes until they begin to soften; older dried seeds may need longer.
4. Add tremella and jujubes: add the soaked tremella and jujubes to the pot. Continue to simmer gently for another 15-25 minutes until the tremella is very soft and the soup has a light, silky body. If using canned lotus seeds, add them with the tremella and shorten the initial simmer accordingly.
5. Sweeten and finish: turn off the heat and stir in rock sugar or granulated sugar to taste while warm. Serve warm or chill briefly for a cool dessert. Reheat gently by simmering; avoid vigorous boiling, which can break down delicate textures.

Serving notes

Keep it simple

• Serve in small bowls as a light dessert or palate-pleasing finish. A little sweetness goes a long way—start with less sugar and adjust.
• Garnish sparingly: one jujube half, a few toasted pine nuts, or a small handful of goji berries.
• This dish is best eaten within a few days when refrigerated; see storage notes below.
• Ingredient note: dried tremella is sold as "snow fungus," "white fungus," or "silver ear." Choose food-grade culinary sources and discard any product with an off odor or visible contamination.
• Ingredient note: dried lotus seeds sometimes retain a bitter green core (the embryo); split older seeds and remove the core, or use canned seeds to skip that step.
• Keep it simple: soak tremella thoroughly—rushing this step risks a chewy or gritty result. Simmer gently; prolonged rolling boils can fragment tremella and alter the mouthfeel. Use canned lotus seeds to shorten the process if you're short on time.