Desserts
Mung Bean, Lily Bulb and Snow Fungus Soup
A beautifully cooling summer soup. The freshness of mung beans, the gentle sweetness of lily bulbs, and the silky smoothness of snow fungus are blended together by a soymilk maker into a warm, jade-green bowl of comfort. Velvety and delicately sweet, every spoonful melts away the summer heat — a true treat for your skin and your soul on hot, restless days.
Main Ingredients
- Mung beans 50g
- Dried lily bulbs 10g
- Snow fungus (tremella) 10g
- Rock sugar to taste
Steps
Rinse the mung beans clean and soak them in water to rehydrate.
Rinse the dried lily bulbs clean and soak them to rehydrate.
Soak the snow fungus, remove the hard, yellowish base, and tear it into small pieces. Set aside.
Put the mung beans, lily bulbs, snow fungus, and rock sugar into a soymilk maker. Add 1000ml of water and run the soymilk (bean paste) program until it's done.
TCM Notes
Mung beans are famous for clearing heat and relieving summer heat. Lily bulbs nourish the lungs, soothe the heart, and calm the mind. Snow fungus provides natural plant gelatin that hydrates the skin from within. This is a low-fat, refreshing, and beautifying soup perfect for cooling the body without stripping it of moisture.
Suitable for：The general population can enjoy this soup. It is particularly suitable for people troubled by summer heat with thirst and irritability, those with dry mouth and throat, dry or rough skin, acne-prone skin, restless sleep, and anyone seeking a cooling, beautifying dish in the warmer months.
Not suitable for：People with a cold spleen and stomach (prone to abdominal pain, diarrhea, or loose stools) should avoid this soup. It is not suitable for those with wind-cold cough with profuse clear phlegm. Diabetics should omit the rock sugar. Women should take caution during menstruation and pregnancy due to the cooling nature of mung beans.