“Come, learn the correct method, follow the actual steps, to cook this nourishing papaya snow fungus sweet soup in my recipe.”
Just realized that I did not have my papaya snow fungus sweet soup recorded. I thought I did, but apparently only having the savory version as well as the adaption with winter melon. Well, this was a great time to showcase it as I boiled this nourishing goodness with Okinawa black sugar instead of rock sugar. It turned out to be even tastier and smoother mouthfeel. For sure, black sugar is healthier version of sugar than other kinds of sugar, especially for women, as it provides nutrients such as Iron, Calcium, Potassium and Magnesium. Plus, this sweet soup helps in nourishing the lungs as well as skin complexion. What’s more can I ask for?! :D
The black sugar “kakutou” I used was brought back from Okinawa by my sister. However, not to worry, you will still be able to get Okinawa black sugar or any other brands in Singapore’s supermarkets. I mixed Taikoo brand which I’ve gotten from NTUC Fairprice (Finest). In any case, rock sugar will do the job, too. :)
1/2 semi-ripe papaya, and cut into cubes
1-2 ears of dried snow fungus, soaked, trimmed and cut
2-3 large red dates (红枣)
1-2 tablespoons of dried longan meat (桂圆)
1 teaspoon of wolfberries/ goji berries (枸杞子)
20-30g of black sugar, sweetness adjustable
1 pot of water, half filled (about 800ml)
(1) Soak dried snow fungus in water for at least 30 minutes, before trimming and cutting into smaller pieces. Squeeze dry and set aside.
(2) Bring a pot of water to a boil over medium fire. Add snow fungus, dried longan meat and red dates, bring to another boil. Reduce fire when it turns rolling boil, simmer for about 30 minutes, with lid on. Add black sugar, lid on and simmer for another 15 minutes.
(3) Taste the soup to check sweetness. Add more sugar, if desired. Add papaya, lid on and simmer for 5 minutes before heat off. Remove lid to add wolfberries. Cover pot again to let the remaining heat stand for 5-10 minutes. Serve warm or chilled.
I wouldn’t recommend double boil method for this recipe as the ingredients used have to be added and cooked for different timing. The “all-dump-in” for double boiling simply won’t work as well for this sweet soup, in my opinion, eventhough double boiling is seemed to increase then nourishing effect, cooking on stove would be much simpler and quicker, yet nourishing enough for good. :)
A bowl of my papaya snow fungus black sugar sweet soup counts about 90kcal.
Tips: Black sugar will turn your soup into very dark in colour. It didn’t show in my photo as the Okinawa black sugar I used wasn’t as black as those gotten in Singapore. Hence, my soup wasn’t as dark as it will be, if using only the usual black sugar. If total dark soup doesn’t look as appealing, I suggest using rock sugar, or a mix, instead.
* Please note that my soup is less sweet version. For real sweet flavour, adjust sugar level to your liking.
* Red dates, dried longan meat and wolfberries have to be rinsed before use. If desired, you may even soak the red dates and dried longan meat for a short while. Don’t soak wolfberries though. Simple rinse before adding into soup.
* Also be reminded not to add wolfberries too soon as it will turn sourish if boiled for too long, and thus, affect the taste of the soup by bit.
* To see the photos of the black sugars used in my soup, check out the comment posting in my FaceBook Fan Page.