Soups
Snow Fungus & Duck Egg White Sweet Soup
traditionally used to nourish yin, moisten the lungs, and support uric acid balance for gout sufferers
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 Bro Niu’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. Bro Niu 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.
Who it suits / who should be cautious
- Suitable for those managing gout who want a nourishing dessert they can eat safely.
- Also beneficial for gastritis sufferers — gentle and soothing on the stomach lining.
- Suitable for those managing high cholesterol, as both snow fungus and duck egg white contain relatively little cholesterol. However, those with high cholesterol should still eat eggs in moderation overall.
- Do not store cooked snow fungus soaked in liquid overnight — see the tip below.
Why these ingredients (the food-therapy logic)
- Snow fungus (xue er / yin er, Tremella fuciformis): Rich in polysaccharides with a gelatinous quality similar to collagen. Traditionally nourishes yin, moistens the lungs, and supports the stomach and kidneys. Low in purines, making it safe for gout. Note: snow fungus and its relative yellow ear fungus (huang er) are both beneficial — snow fungus primarily for the lungs, yellow ear for the kidneys.
- Duck egg white (ya dan qing): Research shows duck eggs are lower in purines than many animal proteins, making them one of the safer egg choices for gout sufferers. In Chinese food therapy, duck egg white is considered cooler and more yin-nourishing than chicken egg white, supportive of the stomach lining.
- Rock sugar: Gentle sweetness that complements the delicate flavour of the snow fungus.
Ingredients (2 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Snow fungus (xue er, dried) | ~7 g (2 qian) | Soaked until soft, stem removed, chopped |
| Duck egg (ya dan) | 1 | Use the white only; discard the yolk |
| Rock sugar (bing tang) | to taste | |
| Water | 4 bowls | ~800 ml |
Method
- 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.
- Place the snow fungus in a pot with 4 bowls of water. Bring to the boil, then simmer until reduced to about 2 bowls.
- Crack the duck egg; separate the white from the yolk (discard the yolk or use it in another dish).
- 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.
- Serve and eat while warm.
Bro Niu’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.
Community questions answered (selected)
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Q (Linda): Is it correct that only the mushrooms (like snow fungus and yellow ear) cannot be kept overnight soaked in soup, but the liquid itself can be stored until the next day? Bro Niu: Yes — the concern is with the mushroom pieces sitting soaked in liquid, not with the strained soup liquid itself. As long as you remove the mushroom pieces from the broth before storing, the broth can be kept overnight.
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Q (YTCC mum): Is “duck egg white” (ya dan qing) just the egg white of a whole duck egg, or is the whole egg used? And is the cholesterol in duck eggs similar to chicken eggs — who should be careful? Bro Niu: Use only the egg white (not the whole egg). Duck eggs have slightly less cholesterol than chicken eggs, and both contain predominantly healthy cholesterol, so moderate consumption is fine. Those with high cholesterol overall should avoid eating too many eggs of either type.
Published June 3, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
