Snow Fungus & Duck Egg White Sweet Soup

Why people make this sweet soup

Managing gout is largely a dietary exercise in avoidance: organ meats, shellfish, anchovies, sardines, alcohol (especially beer), and many other beloved foods are off the table. What is left can feel like a very limited palette. This gentle sweet soup is one of Nourilo’s favourite reassurances for gout patients — it is not just safe to eat, it actively nourishes. Duck egg whites have been studied for their low purine content, making them one of the few animal proteins that gout sufferers can enjoy with confidence. Snow fungus (silver ear mushroom) is equally low in purines while providing a gelatinous, collagen-like quality that supports the lungs and stomach. Together they make a light, pleasant dessert soup that nourishes without triggering. Nourilo also recommends this for those with gastritis — the soothing, neutral nature of both ingredients is easy on an irritated stomach.

A guide to purines for gout sufferers

Gout flare-ups are triggered by uric acid, which the body produces when it breaks down purines. Here is a simplified guide to purine levels in common foods:

• Low-purine foods (generally safe): Rice and rice products, crackers, potatoes, carrots, corn, water chestnuts, dairy, eggs, most fruits and vegetables; drinks including soda water, mineral water, fruit juice, coffee, and tea; nuts such as walnuts, almonds, hazelnuts, and Job’s tears.
• Medium-purine foods (limit intake): Wholegrains; most beans and bean products; full-fat dairy; mung beans, adzuki beans, black beans, broad beans, bean sprouts; fatty meats and fatty fish; seaweed, daylily, and many mushrooms; peanuts, cashews, sesame, chestnuts, lotus seeds.
• High-purine foods (avoid): Soybeans, lentils, dried seaweed (zi cai), shiitake mushrooms (dong gu), asparagus, cauliflower, spinach; organ meats; shrimp, shellfish, sea cucumber, sardines, anchovies, ribbon fish, sea eel; yeast powder; all alcoholic beverages, especially beer.

Method

1. Soak the dried snow fungus in cold water until fully expanded and soft (about 30 minutes). Remove and discard the tough yellowish base (stem). Chop or tear into smaller pieces.
2. Place the snow fungus in a pot with 1.2 L of water. Bring to the boil, then simmer until reduced to about 600 ml.
3. Crack the duck egg; separate the white from the yolk (discard the yolk or use it in another dish).
4. Stir the duck egg white into the simmering soup along with the rock sugar. Cook until the sugar dissolves and the egg white is just set.
5. Serve and eat while warm.

Nourilo’s Tips

The preserved duck egg (pi dan, or century egg) made from duck eggs is also suitable for gout sufferers, as it shares the same low-purine profile. This sweet soup is also good for people with gastritis. One food-safety note: once cooked, do not store snow fungus soaked in liquid overnight. The mushroom can produce small amounts of nitrosamines when left to soak in broth for extended periods. To store leftovers, remove the solids from the soup, store them separately in the refrigerator, and reheat before eating.