Soups & Cold DishesEasy 90 min serves 4 Vegetarian-ok Vegan Gluten-free

Silver Fungus and Lotus Seed Soup

Name: Silver Fungus and Lotus Seed Soup
Total time: 90 min
Yield: 4 servings
Cuisine: Soup & Dessert
Ingredients: dried silver fungus (snow fungus); dried lotus seeds (unsalted, skin-on); rock sugar; water

银耳莲子羹 · yín ěr lián zǐ gēng

家庭快手版 · Home version: Family version uses gentle simmering and no thickening agents — texture relies on natural silver fungus gelatinization, unlike restaurant versions that sometimes add tapioca.

My grandmother in Suzhou soaked dried silver fungus overnight in a blue-glazed ceramic bowl, then stirred the soup with a bamboo spoon while humming Suzhou opera. She said the lotus seeds must be pearly-white and plump — never shriveled — because 'a good lotus seed holds its breath like a quiet child.'

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Comfort Food

Ingredients

dried silver fungus (snow fungus)干银耳🏮 asian15 g
dried lotus seeds (unsalted, skin-on)干莲子（带皮、未盐渍）🏮 asian60 g
rock sugar冰糖🏮 asian80 g
water清水🛒 local1200 ml

dried silver fungus (snow fungus): Look for pale ivory, slightly crinkled caps — avoid yellowed or brittle pieces.

dried lotus seeds (unsalted, skin-on): Substitute: canned lotus seeds (drained, rinsed) — reduce cooking time by 30 min.

rock sugar: Crush with mortar or rolling pin before adding — dissolves evenly.

🌶️ Adjust to your taste

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Spice level

Saltiness

Oiliness

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Instructions

1Rinse dried silver fungus under cool water; remove hard yellow base (the 'stump') and tear into small, bite-sized pieces. Soak in room-temperature water for 3 hours until soft and translucent.
泡发至半透明
🔍 Look for 3 小时 · 3 hours
Visual: 银耳体积膨大4–5倍，边缘微卷，表面泛出胶质光泽。Fungus expands to 4–5x original size, edges curl gently, jelly-like sheen appears.
You know it's right when: 手指搓揉无粉白残渣。No chalky white residue remains when rubbed between fingers.
2Rinse soaked silver fungus and drained lotus seeds together in a fine-mesh strainer. Discard soaking water.
同洗同滤
🔍 Look for 1 分钟 · 1 minute
Visual: 第二遍冲洗后水流变清。Water runs clear after second rinse.
You know it's right when: 莲子手感沉实光滑，无沙粒感。Lotus seeds feel smooth and heavy, not gritty.
3Combine silver fungus, lotus seeds, and water in a heavy-bottomed pot. Bring to a gentle boil over medium-high heat, then immediately reduce to low heat.
沸即转小火
🔍 Look for Low heat 2 分钟 · 2 minutes
Visual: 锅边持续冒细泡，水面仅微颤。Tiny bubbles rise steadily at edges, surface barely shivers.
You know it's right when: 初见轻烟，无翻滚气泡。First wisp of steam rises without vigorous bubbling.
4Simmer uncovered for 75 minutes, stirring gently every 15 minutes with a wooden spoon. Skim off any foam that forms on top.
勤搅少碰
🔍 Look for Low heat 75 分钟 · 75 minutes
Visual: 汤色呈浅琥珀色，略显粘稠；银耳丝缕分明，悬浮舒展。Liquid turns pale amber and slightly viscous; silver fungus threads separate and float freely.
You know it's right when: 勺背划过留缓慢拖痕。A spoon drawn through leaves a slow-trailing trail.
5Add rock sugar and stir until fully dissolved (about 3 minutes). Turn off heat and let cool slightly before serving warm or chilled.
糖融即离火
🔍 Look for Low heat 3 分钟 · 3 minutes
Visual: 汤汁均匀透亮，锅底无未溶晶粒。Liquid glistens uniformly; no undissolved crystals visible at bottom.
You know it's right when: 散发清甜香，无生糖味。Liquid emits a clean, sweet aroma — no raw sugar scent remains.

Tips

· Use only unsalted, skin-on dried lotus seeds — peeled or salted versions turn mushy or salty.
· Never boil silver fungus vigorously — high heat breaks down polysaccharides and prevents gel formation.
· For deeper fragrance, add 1 tsp dried osmanthus flowers (guì huā) in last 5 minutes.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.