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