Snow Ear, Goji Berry, and Fig Sweet Soup

Why people make this soup

Most of us spend far more time staring at screens than our eyes were designed for. Add in late nights, insufficient sleep, and little time to rest your gaze — and it is no surprise that dry, gritty, or watery eyes have become so common. In traditional Chinese food therapy, these symptoms are often linked to a concept called “yin deficiency with ascending fire,” where the body’s cooling, moistening reserves are depleted. This simple sweet soup uses three ingredients that are each considered moistening and nourishing in their own right. It is a pleasant dessert that can be enjoyed warm or at room temperature, and it takes less than an hour to make.

Method

1. Soak the dried snow ear fungus in cold water until fully soft and expanded (about 20–30 minutes). Trim away the tough yellow stem at the base. Break or tear the fungus into smaller florets and rinse well.
2. Rinse the goji berries and figs. Slice the figs.
3. Place the snow ear, goji berries, and figs together in a pot with 1.8 L of water.
4. Bring to a boil, then reduce to a low simmer. Cook for 1 hour.
5. Add rock sugar to taste and stir until dissolved.
6. Serve warm or at room temperature. Eat the fungus and fruit as well as drinking the broth.

Nourilo’s Tips

This sweet soup is mild enough to have twice a week as a regular practice. It works for any time of day, including on an empty stomach in the morning. One important caution: snow ear, black wood ear, and cloud ear fungi should always be eaten freshly cooked on the day of preparation. Do not refrigerate and reheat the next day — cooked fungi left sitting in broth will form nitrosamines, which are harmful compounds. If you have any leftover broth, it is fine to store that separately; just be sure to take out the fungus pieces and eat them on the day. If you are in the habit of cooking in bulk, make this soup fresh each time.