Snow Ear Fig Papaya Sweet Soup

Why people make this sweet soup

Bird’s nest — the famously expensive ingredient made from the dried saliva of swiftlets — has long been prized in Chinese food culture for nourishing the lungs and skin. But as demand has pushed prices sky-high in recent years, Nourilo suggests a far more affordable alternative: snow ear fungus, sometimes called silver ear or white wood ear, which contains a plant-based gelatinous collagen and is considered to offer similar nourishing benefits at a fraction of the cost. Paired with figs, sweet apricot kernels, and papaya, this dessert soup is something the whole family can enjoy regularly — traditionally associated with supporting skin smoothness, digestive comfort, and gentle bowel regularity.

Method

1. Soak the dried snow ear fungus in cool water for about 20–30 minutes until fully softened. Trim off and discard the hard yellow stem at the base, then chop or tear into smaller pieces.
2. Rinse the figs and cut each one in half.
3. Peel and seed the papaya, then cut into bite-sized chunks.
4. Combine the snow ear, figs, and sweet apricot kernels in a pot with 1.8–2.1 L of water.
5. Bring to a boil, then reduce heat and simmer for 45 minutes.
6. Add the papaya chunks and rock sugar in the last 10 minutes of cooking. Stir until the sugar dissolves.
7. Serve warm or at room temperature. Eat the solids along with the broth.

Nourilo’s Tips

This sweet soup is enjoyed by all ages and is one of those recipes that rewards regular preparation — Nourilo notes that consistent consumption is associated in food therapy with keeping skin supple and reducing the early appearance of fine lines. It is also traditionally considered to support bone density over time. For pregnant women who want the digestive and lung benefits, simply skip the papaya and stick with the snow ear and figs — that version is especially well suited to the constipation that often comes with pregnancy.