• Sweet potato and white fungus soup (Adam Liaw)Source: Adam Liaw

You can serve this soup warm but I prefer to serve it chilled with a few ice cubes in it. Destination Flavour China 






Skill level

Average: 3 (14 votes)


  • 100 g dried snow fungus (available from Asian grocers)
  • 150 g yellow rock sugar
  • 5 cm piece ginger, peeled and bruised
  • 1 yellow-fleshed sweet potato, peeled and cut into chunks
  • 1 tbsp goji berries
  • pinch of salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time 1 hour

1. Soak the fungus in cold water for at least 30 minutes, then remove and discard the hard base.

2. Cut the fungus into 5 cm pieces.

3. Place 2 litres of water in a saucepan and bring to a very low simmer. Add the sugar and stir until dissolved. Reduce the heat to as low as possible, add the remaining ingredients, cover and cook at a bare simmer for 1 hour or until the sweet potato is tender.

4. Taste and adjust for seasoning. Serve warm or chilled. 


Photography by Adam Liaw.

Destination Flavour China with Adam Liaw airs 7.30pm, Wednesday on SBS and then on SBS On Demand. Visit the program page for recipes, videos and more.