When the weather turns dry or hazy, there’s nothing quite like a warm bowl of homemade Chinese dessert soup.
One of my favourites is Whole Pear, White Fungus & Rock Sugar Soup (冰糖雪梨银耳汤). This is a naturally sweet, comforting dessert traditionally enjoyed to moisten the throat and nourish the lungs according to Traditional Chinese Medicine (TCM).
It’s simple to prepare, requires only a few ingredients and makes a lovely nourishing treat for the whole family.
Why White Foods Are Associated With Lung Health in TCM
In Traditional Chinese Medicine, the Five Elements (五行). Wood, Fire, Earth, Metal and Water which are associated with different organs and colours.
White corresponds to the Metal element (金), which is associated with the lungs (肺).
This is why foods such as snow pear, white fungus, lily bulb, Chinese yam and white radish are commonly featured in traditional Chinese recipes for respiratory comfort.
White fungus (银耳), also known as snow fungus or tremella mushroom, is traditionally believed to nourish Yin and moisten dryness.
Snow pear (雪梨) is traditionally enjoyed for its cooling and throat-soothing properties.
Together, they create a naturally sweet dessert with a delicate, silky texture.
Although these benefits come from traditional TCM practices rather than established clinical evidence, the soup can be a comforting way to enjoy fluids during dry weather.
Ingredients
Serves 2–3
- 2 medium whole snow pears or Asian pears
- 1 small dried white fungus
- 800ml–1 litre water
- Rock sugar to taste
- Optional: 4–6 red dates or a small handful of goji berries
Step-by-Step Cooking Instructions
Step 1: Prepare the White Fungus
Soak the dried white fungus in room-temperature water for approximately 20–30 minutes, or until fully expanded and softened.
Remove the tough yellowish centre and tear the fungus into smaller pieces.
Smaller pieces help release the natural soluble fibres that give the soup its characteristic silky texture.
Step 2: Prepare the Whole Pears
Wash and peel the pears.
Carefully remove the cores while keeping the pears as whole as possible.
Keeping the pears whole makes the dessert look beautiful when served and allows them to soften gently during cooking.
Step 3: Start Simmering
Place the prepared white fungus into a pot with 800ml–1 litre of water.
Bring to a boil, then reduce to a gentle simmer.
Cook for approximately 20–30 minutes before adding the whole pears.
Step 4: Cook Until Soft and Silky
Continue simmering for another 30–45 minutes, until the pears are tender and the white fungus develops a soft, slightly gelatinous texture.
For a thicker soup, simmer longer over low heat, adding a little water if necessary.
Step 5: Add Rock Sugar
Add rock sugar according to your preferred sweetness.
Stir gently and simmer for another 5–10 minutes until the sugar dissolves completely.
Step 6: Serve Warm
Spoon the white fungus soup into a bowl and serve with a whole softened pear.
Enjoy it warm as a comforting dessert, or refrigerate and serve chilled.
My Tips for Making the Perfect White Fungus Soup
1. Simmer the White Fungus First
If you enjoy a thicker, silky soup, cook the white fungus before adding the pears.
This gives the fungus more time to soften and create the gelatinous texture, without overcooking the fruit.
2. Use Snow Pears for Natural Sweetness
Asian snow pears have a delicate sweetness that works beautifully with white fungus.
Choose ripe, firm pears for the best texture.
3. Don’t Add Too Much Rock Sugar
The pears already contribute natural sweetness, so start with a small amount of rock sugar and adjust gradually.
4. Add Lily Bulbs for a Traditional Variation
Dried lily bulbs (百合) are another popular ingredient in Chinese nourishing soups.
In TCM, lily bulbs are traditionally associated with nourishing lung Yin and easing dryness.
Soak dried lily bulbs before cooking, following the package instructions.
5. Store Leftovers Properly
Allow the soup to cool promptly, refrigerate in a covered container within two hours, and enjoy within 2–3 days.
Reheat thoroughly before serving warm.
Frequently Asked Questions
Can I eat white fungus soup every day?
White fungus can be enjoyed as part of a varied, balanced diet. Keep added sugar moderate and adjust portions to your dietary needs.
Is white fungus soup good during haze season?
According to TCM traditions, white fungus and pear soup is enjoyed to soothe dryness and support lung nourishment.
However, it does not remove haze particles from the lungs or prevent respiratory problems caused by air pollution. Following official air-quality advisories and reducing exposure remain important.
Can I make this soup without rock sugar?
Absolutely! Ripe pears provide natural sweetness, so rock sugar is optional. Otherwise, add red dates (deseed).
Why isn’t my white fungus soup thick?
The white fungus may need more simmering time. Tear it into smaller pieces and allow it to cook gently until softened. Different varieties can produce different textures. Ask the herbal shopkeeper for the type that will easily release its natural gel-like consistency (起胶质).
A Little Traditional Goodness for the Family
Sometimes, the simplest homemade recipes are the most comforting.
My Whole Pear, White Fungus & Rock Sugar Soup is one of those traditional Chinese desserts that brings together natural sweetness, gentle flavours and the warmth of home cooking.
Whether you’re enjoying it during haze season, on a rainy afternoon or simply as a light dessert after dinner, it’s a lovely recipe to keep in your collection.
Simple ingredients. Traditional wisdom. Homemade with love.
Disclaimer: Traditional Chinese Medicine food associations are cultural wellness concepts and should not be considered medical treatment or protection against haze-related respiratory conditions.