Dried persimmon & snow fungus sweet soup
'Eat persimmons at Frost's Descent,' as the old saying goes: dried persimmon and snow fungus simmered into a clear, gently sweet soup that soothes the throat.
- 1 hr 30 min
- Serves 4
- Simmer
- Easy
Why it suits you: Yin Deficiency already means a dry mouth, warm palms and restless sleep, and the lingering autumn dryness of Frost's Descent leaves skin and throat parched. Dried persimmon moistens the lungs and calms coughs, while snow fungus nourishes yin — seasonal, on target and fine for an evening bowl.
Method
Prep 30 min · Cook 60 min- 1Soak the snow fungus in water for 30 minutes until soft, trim off the hard yellow base and tear into small florets.
- 2The white bloom on dried persimmons is persimmon frost, which moistens the lungs, so just wipe off any dust rather than rinsing it away. Cut each into quarters.
- 3Bring the water to the boil with the snow fungus and red dates. Boil for 5 minutes, then simmer for 40 minutes until the fungus turns silky.
- 4Add the persimmons and simmer for 15 minutes, then add the goji berries and rock sugar for 5 minutes until dissolved.
Cautions
- Don't eat persimmon on an empty stomach or with crab or a lot of high-protein food. Cut back the rock sugar if you have diabetes.
Chef's tips
- Choose soft dried persimmons with an even white bloom. The longer the snow fungus simmers, the silkier it gets.
The TCM view
Dried persimmon is sweet, astringent and cool, moistening the lungs, calming coughs and firming the bowels; its white frost clears heat and eases dryness. Snow fungus is sweet, bland and neutral, nourishing yin and the lungs and generating fluids. Goji berries nourish the liver and kidneys, and a few warm red dates temper the persimmon's coolness. Cool, sweet and moistening without being heavy.
