Soups
Loquat, Snow Fungus, Goji Berry and Red Date Soup
Traditionally used to moisten the lungs, nourish the skin, and support eye health
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, Bro Niu 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.
Who it suits / who should be cautious
- Suitable for most people — adults, the elderly, and children alike
- Particularly appealing to those with a dry cough, dry skin, or tired eyes
- Can double as a light dessert; if you prefer a savoury version, swap the rock sugar and add some lean pork instead
Why these ingredients (the food-therapy logic)
- Loquat (pi pa): Traditionally considered to moisten and cool the lungs; also provides beta-carotene for skin and eye support; contains rare vitamin B17 which is associated with antioxidant properties
- Snow fungus (xue er): Renowned for its gelatinous polysaccharides; traditionally used to nourish lung yin and support skin moisture
- Goji berry (gou qi zi): One of the most widely used Chinese tonic herbs — associated with supporting liver function, brightening vision, and improving skin tone
- Red dates (hong zao): Naturally sweet; traditionally associated with supporting blood nourishment and digestive warmth
- Rock sugar (bing tang): Mild sweetener that does not over-heat; traditionally considered gentler on the lungs than cane sugar
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh loquats | 6–8 fruits | Peel, remove seeds, halve |
| Dried snow fungus (xue er) | 11 g (3 qian) | Soak until soft; remove tough base |
| Goji berries (gou qi zi) | 11 g (3 qian) | Rinse briefly |
| Red dates, pitted | 6–8 pieces | |
| Rock sugar | To taste | Added at the end |
Method
- 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.
- Peel and de-seed the loquats; cut each in half.
- Rinse the goji berries; pit the red dates.
- Combine snow fungus, goji berries, red dates, and loquat pieces in a pot with 7 bowls of water.
- Bring to a boil, then reduce to a simmer for about 40 minutes until the liquid reduces to 3–4 bowls.
- Add rock sugar and stir until dissolved. Serve warm or at room temperature. The soup and solids are all edible.
Bro Niu’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.
Community questions answered (selected)
- Q (Angel1213): How long does this soup need to cook? Bro Niu: About one hour is enough.
Published May 21, 2019 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
