Snow Fungus, Papaya and Lily Bulb Sweet Soup

Why people make this sweet soup

In Chinese food-therapy tradition, autumn is the season most associated with dryness, and this classic Cantonese sweet soup is a popular seasonal remedy for that feeling of parched throat, dry skin, and mild irritability that can creep in as the weather cools. Snow fungus, papaya, and lily bulb are each treasured for their ability to support moisture in the body — combined, they make a silky, fragrant dessert that feels genuinely nourishing rather than just sweet.

Method

1. Soak and rinse dried snow fungus; trim away the tough base and tear into small bite-sized pieces. (If using fresh, rinse well and tear apart similarly.)
2. Peel and seed the papaya; cut into chunks.
3. Rinse fresh lily bulb petals gently.
4. Combine snow fungus, papaya, and lily bulb in a pot with 1.8 L of water.
5. Bring to a boil, then simmer for 30 minutes.
6. Add rock sugar and stir until dissolved. Serve warm, eating the solid ingredients as well as the soup.

Nourilo’s Tips

If you enjoy a firmer, crisper texture in your snow fungus, look for the small, tightly curled dried variety — it holds its shape better. The larger dried clusters cook softer and are easier to prepare. Both have similar nutritional value. This soup is best enjoyed during the dry autumn season. Note that fresh snow fungus contains porphyrin compounds that can cause mild sun-sensitivity skin reactions in some people — Nourilo recommends always using the dried version for regular cooking.