Snow Fungus and Asian Pear Broth

Ingredients

• 2 Asian pears (Cut into quarters and cored)
• 80 g Job’s tears (Also known as coix seeds or Chinese pearl barley; soaked for 10 minutes)
• 65 g Yellow rock sugar (Source gives a range of 50–80 g)
• 17.5 g Dried snow fungus (Source gives a range of 15–20 g; soak for 10 minutes and cut off the dense/tough core)
• 2 g Chrysanthemum flowers or jasmine flowers (Choose either chrysanthemum or jasmine; add after turning off the heat)
• 1.5 L Water

Steps

1. 1

   Soak the Job’s tears for 10 minutes. Soak the dried snow fungus for 10 minutes, or in warm water until softened, as described in the video. Cut off and discard its dense, tough core.

2. 2

   Quarter and core the Asian pears.

3. 3

   Put the water, prepared snow fungus, soaked Job’s tears, Asian pears, and yellow rock sugar in a pot. Leave out the flowers.

4. 4

   Bring the mixture to a gentle simmer, then cook over low heat for 20–30 minutes.

5. 5

   Turn off the heat and add the chrysanthemum or jasmine flowers.

6. 6

   Serve warm or cool. Refrigerate leftovers; they keep for up to 3 days.

Notes

The source says the broth keeps for up to 3 days in the refrigerator. The transcript describes the flowers as yellow chrysanthemum and emphasizes them for aroma; the written recipe allows chrysanthemum or jasmine.

Nutrition per serving

• drink
• dessert
• vegetarian
• dairy-free
• gluten-free
• stovetop
• Chinese
• make-ahead