Loquat, Snow Fungus, Goji Berry and Red Date Soup

Why people make this soup

Loquats are a springtime fruit that many people buy in season and then find themselves with more than they can eat. Rather than letting them go to waste, Nourilo turns them into this bright, gently sweet soup with snow fungus, goji, and red dates. Loquats are rich in vitamin B complex, beta-carotene, and pectin; in Chinese food therapy they are associated with moistening the lungs and soothing a cough. Combined with the famously gelatinous snow fungus and the eye-nourishing goji berry, the result is a dessert-style soup that feels genuinely nourishing — light enough to serve as an afternoon drink, satisfying enough to follow a meal.

Method

1. Soak the snow fungus in cold water until fully softened, about 20–30 minutes; remove and discard the hard base, then tear the fungus into smaller pieces.
2. Peel and de-seed the loquats; cut each in half.
3. Rinse the goji berries; pit the red dates.
4. Combine snow fungus, goji berries, red dates, and loquat pieces in a pot with 2.1 L of water.
5. Bring to a boil, then reduce to a simmer for about 40 minutes until the liquid reduces to 0.9–1.2 L.
6. Add rock sugar and stir until dissolved. Serve warm or at room temperature. The soup and solids are all edible.

Nourilo’s Tips

This soup is naturally sweet and easy on the stomach — children rarely need any convincing. If you prefer a savoury version, simply leave out the rock sugar and add some lean pork at the start. Loquats do vary considerably by variety: the paler-skinned white loquat tends to be sweeter and more delicate, while the orange-red variety is more robust. Either works well here.