Chinese yam and snow fungus sweet soup
Fresh Chinese yam and snow fungus simmered until silky with red dates and rock sugar — lightly sweet, moistening and free of common allergens.
- 1 hr
- Serves 4
- Simmer
- Easy
Why it suits you: People with allergic constitutions are prone to a sensitive nose and itchy skin, and the dry Start of Winter can set them off. Chinese yam strengthens the spleen and lungs and steadies the body's defences, snow fungus moistens the lungs, and red dates with rock sugar keep it gently sweet — with no seafood or nuts.
Method
Prep 15 min · Cook 45 min- 1Soak the snow fungus for 30 minutes until soft, trim off the hard base and tear into small florets.
- 2Wearing gloves, peel the yam, cut into chunks and keep in water so it doesn't darken.
- 3Bring the water to the boil, add the snow fungus and red dates, then simmer over low heat for 30 minutes until the fungus turns silky.
- 4Add the yam and rock sugar and simmer for 15 minutes more until the yam is tender. Eat warm.
Cautions
- Raw yam's sap can itch — wear gloves when peeling; people with diabetes should use less sugar.
Chef's tips
- Add the yam last so it doesn't fall apart, and keep cut pieces in water to stop them darkening.
The TCM view
Chinese yam is sweet and neutral, tonifying the spleen and lungs and securing the kidneys; snow fungus is sweet, bland and neutral, nourishing yin, moistening the lungs and generating fluids; red dates are sweet and warm, supporting qi and nourishing blood. A gentle tonic for lungs and spleen that moistens without chilling.
