Snow Fungus has crunchy gelatinous texture similar to Black Fungus. It doesn’t have particular flavour. I use it mainly for salad and soup. This comforting soup can be enjoyed with freshly cooked rice, or you may wish to add your favourite noodles such as Udon Noodles, Rice Noodles or Harusame Noodles (Mung Bean Starch Vermicelli).
10g Dried Snow Fungus Mushrooms
4 cups (1000ml) Chicken Stock *OR Stock of your choice
2 tablespoon Sake (Rice Wine)
1 small piece Ginger *grated
3 to 4 Shiitake Mushrooms *thinly sliced
50g Bamboo Shoot *cut into thin strips
2 tablespoons Oyster Sauce
1 teaspoon Sesame Oil
Salt & White Pepper
2 tablespoons Potato Starch OR Corn Starch *mixed with 2 tablespoons Water
2 Eggs *whisked
1 Spring Onion *finely chopped
- Soak Dried Snow Fungus in cold/warm water for 20 to 30 minutes OR until softened. Wash very well and drain. Remove the hard bottom bits if required, and tear into small pieces.
- Place Chicken Stock (OR Stock of your choice), Sake and Ginger in a large saucepan or pot. Add all vegetables and bring to the boil over medium heat. Once boiling, season with Oyster Sauce, Sesame Oil, Salt and White Pepper.
- Add Potato Starch mixture, stirring well. When the soup thickens, add lightly whisked Eggs slowly in a circular motion into the soup, and stir gently. When the Egg is softly cooked, remove from heat.
- Sprinkle with finely chopped Spring Onion and enjoy.