Desserts
Tremella and Kiwi Fruit Soup
Tremella and Kiwi Fruit Soup is an innovative and refreshing nourishing sweet soup, made with tremella (snow fungus) and kiwi fruit as the main ingredients, slowly simmered to perfection. Tremella is neutral in nature, sweet and bland in taste, and channels to the Lung, Stomach, and Kidney meridians. It is known for nourishing yin and moistening the lungs, nourishing the stomach and promoting salivation, and benefiting qi and blood. Often referred to as the "poor man's bird's nest," it is prized for its gelatinous texture and moisturizing properties. Kiwi fruit is cold in nature, sweet and sour in taste, and channels to the Stomach and Bladder meridians. It is known for clearing heat, promoting salivation, strengthening the spleen, and promoting diuresis. With one of the highest vitamin C contents among fruits, it is often called the "King of Vitamin C." Together, tremella nourishes yin and moistens dryness, while kiwi clears heat and promotes salivation, achieving the combined effects of nourishing yin and moistening the lungs, clearing heat and promoting salivation, and beautifying the skin. The soup is crystal clear and smooth, with the sweet and sour flavor of kiwi perfectly complementing the delicate texture of tremella. This soup is especially suitable for daily nourishment of those with autumn dryness, dry skin, vitamin C deficiency, and poor digestion.
Main Ingredients
- Dried tremella (snow fungus) 15g (about half a piece)
- Kiwi fruit 3 pieces
- Rock sugar (or honey) 25g
- Goji berries 8g
- Water 1200ml
Steps
Place the dried tremella in a large bowl and cover with plenty of cold water. Soak for 2-4 hours (overnight in the refrigerator is better) until fully rehydrated, expanded, and soft. After soaking, cut off the hard yellow stem at the base (this is tough and affects the soup's appearance). Tear the tremella into small shreds or pieces (the smaller the pieces, the more gelatin is released, resulting in a smoother texture). Do not use hot water for soaking, as it makes the tremella tough and reduces gelatin release.
Kiwi fruit: Rinse, peel, and cut into thick slices or small chunks of about 0.5-1 cm. Do not cut too finely to preserve the texture of the fruit. Goji berries: Briefly soak in water and drain.
Place the shredded tremella into a clay pot or soup pot. Add enough water (approx. 1000-1200ml). Bring to a boil over high heat, then reduce to low heat and simmer for 40-50 minutes until the tremella releases its gelatin and the liquid becomes slightly viscous. The tremella must be cooked separately to release gelatin before adding the kiwi; otherwise, the kiwi will be overcooked while the tremella is still firm.
Add the kiwi chunks to the pot and continue simmering over low heat for 5-8 minutes until the kiwi softens and its fragrance infuses the soup. Do not overcook the kiwi (more than 10 minutes will make it sour and cause it to lose its vibrant green color).
Add the kiwi chunks to the pot and continue simmering over low heat for 5-8 minutes until the kiwi softens and its fragrance infuses the soup. Do not overcook the kiwi (more than 10 minutes will make it sour and cause it to lose its vibrant green color).
Turn off the heat and ladle into bowls. Serve warm for comforting hydration, or chilled for a refreshing alternative.
TCM Notes
Modern Nutrition Research: Beauty and skincare: Tremella polysaccharides lock moisture in the skin and improve skin elasticity; vitamin C in kiwi promotes collagen synthesis. Together, they work from the inside out. Immunity enhancement: Kiwi contains 2-3 times more vitamin C than lemons, and tremella polysaccharides have immunomodulatory effects, together boosting the body's resistance. Lung-moistening and cough relief: Tremella nourishes yin and moistens the lungs, providing significant relief for autumn/winter dry cough and itchy throat. Digestive health: Actinidin and dietary fiber in kiwi aid protein digestion and promote intestinal motility, improving indigestion and constipation. Clearing heat and promoting salivation: Kiwi is cold in nature and clears heat, while tremella moistens and promotes salivation — together effectively relieving dry mouth and thirst.
Suitable for：Those with autumn dryness, dry throat, and dry skin Those with vitamin C deficiency and low immunity Those with poor digestion and loss of appetite Those seeking beauty and skincare benefits (natural "edible skincare") Those with chronic late nights and yin-deficiency with fire-excess Generally suitable for most people as an everyday sweet treat
Not suitable for：Those with severe spleen-stomach deficiency-cold (cold abdominal pain, loose stools) — both tremella and kiwi are cooling in nature; may worsen symptoms. Add 2-3 slices of fresh ginger to neutralize the coldness. Those with wind-cold cough (thin white phlegm, chills, no sweating) — tremella nourishes yin and moistens the lungs, which is not suitable for cold-type coughs. Those with diarrhea — kiwi is cold and contains dietary fiber, which may worsen diarrhea. Diabetics — both tremella and kiwi contain natural sugars, and rock sugar adds more. Use no sugar or minimal sugar, and limit to one small bowl per serving. Those with kidney disease (potassium restriction required) — kiwi is high in potassium; intake should be guided by a physician. Those allergic to tremella or kiwi fruit Infants under 6 months old — digestive system not fully developed — not recommended.
