January is a month of fresh starts, cold weather, and that post-holiday feeling when your body craves something gentle and restorative. After weeks of rich holiday foods and celebrations, there’s something deeply appealing about a dessert that nourishes rather than weighs you down—something that feels like self-care in a bowl.
Enter snow fungus sweet soup, a traditional Chinese dessert that’s been made for centuries, prized for its delicate texture, subtle sweetness, and nourishing properties. It’s the kind of dessert that makes you feel good about eating it, the kind that traditional wisdom says is beautiful for your skin, hydrating for your body, and calming for your soul.
Important note: I am not a doctor or healthcare professional. This recipe and any traditional beliefs I mention are simply family knowledge passed down through generations. This is not medical advice. If you have health concerns or dietary restrictions, please consult with a qualified healthcare provider.
I first tasted snow fungus soup at my grandmother’s house on a cold January evening. The soup was served warm, slightly sweet, with a texture unlike anything I’d experienced—slippery, delicate, almost like eating silk. She told me it was good for my skin, good for dry winter weather, good for everything. These were her beliefs, passed down from her grandmother. Whether you believe in the traditional properties or not, there’s something undeniably soothing about this simple, elegant soup.
This January, as you’re thinking about wellness and taking care of yourself, try making snow fungus sweet soup. It’s surprisingly simple, incredibly gentle, and might just become your new winter evening ritual.
What Is Snow Fungus?
Before we get to the recipe, let’s talk about what snow fungus actually is. Also called white fungus, silver ear fungus, or by its Chinese name “bai mu er” (白木耳), snow fungus is a type of edible mushroom that grows on trees. When dried, it looks like pale, translucent clusters that resemble coral or sea creatures.
When rehydrated and cooked, snow fungus transforms into something almost magical. It becomes soft, slightly gelatinous, and almost translucent—hence the name “snow” fungus. The texture is unique: slippery but not slimy, tender but with a slight bite, refreshing and clean-tasting.
In traditional Chinese medicine, snow fungus is prized for its moistening properties. It’s believed to be especially beneficial during dry winter months, good for the lungs and skin, and nourishing without being heavy. Whether you subscribe to these traditional beliefs or not, snow fungus soup is undeniably hydrating, light, and comforting—perfect for January when your skin is dry, the air is cold, and you want something gentle.
Why This Is Perfect for January
Let me make the case for why snow fungus sweet soup deserves to be part of your January routine:
It’s restorative after holiday excess: After weeks of cookies, cakes, and rich foods, this light, naturally sweet soup feels like hitting reset. It’s dessert without guilt.
It’s hydrating: January air is dry—whether from cold outdoor weather or indoor heating. This soup is incredibly hydrating, which your skin and body desperately need this time of year.
It’s gentle on digestion: Unlike heavy desserts, this is easy on your system. The ingredients are simple, natural, and traditionally considered nourishing.
It supports winter wellness: The red dates and goji berries are packed with nutrients, and the soup is warm and comforting when you’re trying to stay healthy during cold and flu season.
It’s meditative to make: The slow simmering, the gentle sweetness, the simple preparation—making this soup is itself a form of self-care and mindfulness.
It’s a new tradition: January is about fresh starts. Why not start a new tradition of making nourishing desserts that make you feel as good as they taste?
It’s beautiful: The pale fungus, deep red dates, and bright goji berries in a clear, sweet broth—it’s visually stunning, which matters when everything outside is gray and cold.
The Complete Ingredient List
Here’s everything you need for this nourishing soup:
- 1 whole dried snow fungus (usually comes in a package of 2-3 pieces)
- 6-8 dried red dates (jujubes)
- 1-2 tablespoons goji berries
- Rock sugar to taste (start with about ¼ cup)
- 6-8 cups water
That’s it. Five ingredients. Nothing complicated, nothing hard to find at an Asian grocery store. This is simplicity that creates something special.
About the Key Ingredients
Dried Snow Fungus: You’ll find this at any Asian grocery store, usually in the dried goods section near other dried mushrooms and ingredients. It comes in packages, dried and compressed, looking like pale, translucent clusters. One “whole” piece is usually about the size of your palm when expanded. A small package typically contains 2-3 pieces and costs just a few dollars. Look for snow fungus that’s pale yellow or white—avoid any that looks brown or damaged.
Dried Red Dates (Jujubes): These are a staple in Chinese cooking and traditional medicine. They’re small, wrinkled, reddish-brown fruits that add natural sweetness and are believed to nourish the blood and calm the spirit. They have a mild, slightly apple-like flavor when cooked. You’ll find them in packages at Asian grocery stores.
Goji Berries: Also called wolfberries, these bright red-orange berries are packed with antioxidants and have a slightly sweet, tangy flavor. They’re beautiful floating in the soup and add nutritional value. They’re increasingly available even at regular grocery stores, though Asian markets will have them more affordably.
Rock Sugar: Those large, irregular, amber or clear crystals you see in Asian cooking. Rock sugar dissolves slowly and has a cleaner, less cloying sweetness than granulated sugar. It’s traditional for this soup and really does make a difference in the final taste. You can substitute regular sugar if needed, but rock sugar is worth seeking out.
Water: Good quality filtered or spring water is best since the soup itself is so simple. The quality of your water matters more here than in recipes with lots of other flavors.
Step-by-Step: Making Snow Fungus Sweet Soup
Step 1: Rehydrate the Snow Fungus
This is the most important prep step. Take your dried snow fungus and place it in a large bowl. Cover it completely with cold or room temperature water.
Let it soak for at least 30 minutes, though an hour is better. You’ll be amazed at the transformation. The dried, compressed fungus will expand to several times its original size, becoming soft, translucent, and gelatinous.
Once it’s fully rehydrated, you’ll notice it has a tough, yellowish stem in the center. Remove this stem and discard it—it’s too tough to eat and won’t break down during cooking. You can just tear it away with your hands.
Rinse the rehydrated snow fungus thoroughly under cool running water. Break it into smaller, bite-sized pieces—think about the size of a large coin or small flower. These pieces will soften further during cooking, so don’t make them too small.
Set the prepared snow fungus aside. You should have several cups of the fungus pieces now, all translucent and slightly gelatinous.
Step 2: Prepare the Red Dates and Goji Berries
Rinse your dried red dates under water. Some people like to pit them before adding them to the soup (just slice them open and remove the pit), which makes them easier to eat. I usually leave them whole and just remind people to eat around the pit—it’s more traditional this way and they look prettier whole.
If your red dates look particularly dusty or have been sitting in your pantry for a while, you can soak them in warm water for 10 minutes to plump them up before adding to the soup.
Rinse your goji berries as well. They don’t need soaking—just a quick rinse to remove any dust.
Step 3: Combine Everything and Simmer
Now comes the easy part. In a large pot, combine:
- Your prepared snow fungus pieces
- 6-8 dried red dates
- 6-8 cups of water
Bring everything to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let it simmer gently.
This is where patience comes in. You want to simmer the soup for at least 1 hour, but 1.5 to 2 hours is even better. The longer it simmers, the more the snow fungus breaks down and releases its natural gelatin, creating a slightly thick, silky texture in the broth.
Keep the pot partially covered to prevent too much evaporation, but leave it slightly open so steam can escape. The soup should be at a gentle simmer—you should see small bubbles, but it shouldn’t be rapidly boiling.
As it cooks, the water will reduce slightly, the snow fungus will become even more tender and translucent, and the red dates will plump up and infuse the broth with their subtle sweetness.
Step 4: Add Goji Berries and Rock Sugar
After your soup has simmered for at least 1 hour (or up to 2 hours), it’s time to add the goji berries and rock sugar.
Add 1-2 tablespoons of goji berries to the pot. These cook quickly and can become bitter if overcooked, so they go in near the end.
Add your rock sugar, starting with about ¼ cup. The amount of sugar is very personal—some people like this soup quite sweet, others prefer it more subtle. Start with less and add more to taste.
Stir gently to help the rock sugar dissolve. Let everything simmer together for another 10-15 minutes. The goji berries will plump up and release their color, turning the broth slightly pink-tinged. The rock sugar will dissolve completely, sweetening the soup.
Step 5: Taste and Adjust
Now’s your chance to make it perfect for your palate. Taste the soup. How’s the sweetness? If you want it sweeter, add more rock sugar and simmer until dissolved. If it’s too sweet, add a splash more water.
The soup should be subtly sweet, not dessert-sweet like cake or pudding. It should taste clean and refreshing, with the gentle flavors of the dates and goji berries coming through. The snow fungus itself doesn’t have much flavor—it’s all about texture.
Step 6: Serve
You can serve snow fungus sweet soup either warm or chilled—both are traditional and delicious, but for January, I love it warm.
Ladle the soup into bowls, making sure each serving gets plenty of snow fungus pieces, a few red dates, and some goji berries. The soup should have a slightly thickened, silky quality to the broth from the natural gelatin released by the snow fungus.
Some people like to serve this in small bowls as a light dessert after dinner. Others serve it in larger bowls as a snack or even breakfast. There’s no wrong way.
If you want to be fancy, garnish with a few extra goji berries on top or a small mint leaf for color.
What It Tastes Like
If you’ve never had snow fungus sweet soup, the taste and texture might surprise you. It’s subtle—nothing about this soup is aggressive or bold.
Taste: Gently sweet from the rock sugar and red dates, with a subtle fruitiness from the goji berries. Clean and refreshing, almost floral. The sweetness is never cloying—it’s delicate and balanced.
Texture: This is where snow fungus shines. The fungus itself is soft, slippery, and slightly bouncy—imagine a very delicate jelly or the texture of aloe vera. It’s refreshing and almost cooling on the palate. The red dates become soft and sweet. The goji berries add little bursts of slightly chewy texture.
Temperature: Served warm in January, it’s comforting and soothing like a hug in a bowl. The warmth feels nourishing and gentle. (In summer, this same soup served chilled is incredibly refreshing.)
Overall experience: Eating this soup is a calming, meditative experience. It’s not exciting like chocolate cake or thrilling like ice cream. It’s peaceful, gentle, and makes you feel like you’re doing something good for your body.
Serving Suggestions
As an evening dessert: After dinner, serve small bowls as a light, refreshing end to the meal. Perfect when you want something sweet but not heavy.
As a morning ritual: Some people eat this for breakfast, especially during winter. It’s light, hydrating, and a gentle way to start your day.
As an afternoon treat: A warm bowl in the afternoon with tea is lovely, especially on cold January days when you need something comforting.
With other desserts: In Chinese restaurants, this is often served alongside other dim sum desserts. You can serve it with almond cookies or sesame balls for a more complete dessert spread.
Chilled in summer: While we’re focusing on January, remember this soup is also delicious cold. Store any leftovers in the fridge and try it chilled—it’s like a light, refreshing jelly dessert.
Make-Ahead and Storage
Make ahead: This soup actually improves after sitting for a few hours or overnight. The flavors meld, and the texture becomes even silkier. Make it in the morning for dessert that evening, or make it the day before.
Storage: Store in an airtight container in the refrigerator for up to 5 days. The soup will thicken as it cools because of the natural gelatin from the snow fungus—this is normal and desirable.
Reheating: Gently reheat on the stovetop, adding a splash of water if it’s become too thick. Don’t boil it vigorously—just warm it through.
Serving temperature: Remember, you can serve this warm or cold. Both are traditional and delicious, so you have options depending on your mood.
Batch cooking: This recipe scales up beautifully. Make a large batch on Sunday and have healthy dessert ready all week.
Variations for January
While the classic recipe is perfect as-is, here are some variations to try:
Add lotus seeds: Dried lotus seeds are another traditional addition that add a slightly sweet, nutty flavor and interesting texture.
With pear: Add a peeled, cored Asian pear (cut into chunks) for extra moisture and subtle sweetness. This is especially good for dry throats.
Add longan: Dried longan fruit (similar to lychee) adds more sweetness and is believed to be calming. Add them with the red dates.
With fresh fruit: After cooking, add some fresh mandarin orange segments or pomegranate seeds for color and freshness.
Ginger version: Add a few slices of fresh ginger for warmth and a slight spicy note—perfect for cold January days.
Coconut version: Replace 1-2 cups of the water with coconut milk for a richer, creamier version.
Less sweet: Skip the rock sugar entirely or use just a tiny amount. Let the natural sweetness of the dates carry the soup.
The Traditional Wisdom (And An Important Disclaimer)
Important: I am not a doctor or medical professional. What I’m sharing here is traditional family knowledge and cultural beliefs that have been passed down to me through generations. This is not medical advice, and these statements have not been evaluated by medical professionals. If you have health concerns, please consult with a qualified healthcare provider.
In traditional Chinese medicine and in my family’s tradition, snow fungus sweet soup has been valued for specific properties:
Moistening: It’s believed to moisten the lungs and body, making it perfect for dry winter weather or dry climates.
Skin benefits: Snow fungus is prized for promoting beautiful skin. The natural collagen from the fungus is believed to be nourishing for complexion.
Cooling: Despite being served warm, it’s considered a “cooling” food energetically, which helps balance the body.
Nourishing: Red dates are believed to nourish blood and improve energy. Goji berries are packed with antioxidants and vitamins.
Gentle: Unlike heavy desserts, this is considered nourishing without being excessive or hard to digest.
These are cultural and family beliefs that have been passed down through generations. Whether you believe in traditional medicine or not, there’s something meaningful about the fact that this soup has been made for centuries specifically for health and wellness. At minimum, it’s hydrating, gentle, and made with wholesome ingredients.
I make this because my family made it, because I enjoy it, and because it makes me feel good. I’m sharing it as a recipe and a tradition, not as medical advice.
Why This Matters in January
January is when we’re all thinking about wellness, new habits, and taking better care of ourselves. But restrictive diets and eliminating desserts entirely isn’t sustainable or joyful.
Snow fungus sweet soup offers a different approach: dessert that nourishes. Something sweet that doesn’t feel indulgent in a guilty way, but rather in a self-care way. It’s the kind of dessert that aligns with January’s fresh-start energy without feeling like deprivation.
Plus, making this soup is itself an act of self-care. The slow simmering, the attention to simple ingredients, the patience required—it’s all part of a mindful approach to cooking and eating.
In the depths of winter, when it’s cold and dark and everything feels hard, having a warm bowl of something gentle and nourishing can be deeply comforting. This isn’t just about eating—it’s about taking care of yourself.
Troubleshooting
Snow fungus is still tough: You didn’t simmer it long enough. Give it more time—it needs at least an hour, preferably two, to become properly tender.
Soup isn’t thick/silky enough: Again, it needs more cooking time. The natural gelatin from the snow fungus is released slowly. Be patient.
Too sweet: You added too much rock sugar. Next time use less, or add more water to dilute. You can’t remove sweetness, only dilute it.
Not sweet enough: Add more rock sugar and simmer until dissolved. Taste as you go.
Goji berries taste bitter: You cooked them too long. They should only simmer for 10-15 minutes. Add them near the end.
Can’t find snow fungus: Check Asian grocery stores—it’s very common and inexpensive. Online Asian grocery stores also carry it.
Don’t like the texture: Snow fungus texture is unique and not for everyone. If you don’t like it, you can strain it out and just drink the sweet broth with the dates and berries.
The Ritual of Making It
There’s something meditative about making snow fungus sweet soup. Unlike recipes that require constant attention and precise timing, this one mostly requires patience.
You rehydrate the fungus and watch it transform. You combine simple ingredients. You let them simmer slowly, filling your kitchen with a gentle, barely-there aroma. You adjust the sweetness. You taste and perfect.
It’s not rushed. It can’t be rushed. And in January, when we’re all trying to be more mindful and present, this slow cooking is itself valuable.
I like to make this soup on Sunday evenings. I set it up to simmer while I do other gentle Sunday activities—reading, organizing for the week, relaxing. The soup cooks quietly in the background, requiring only an occasional check. By evening, I have something beautiful and nourishing ready for the week ahead.
It’s become my January ritual, my way of taking care of myself during the coldest, darkest month.
The Bottom Line
Snow Fungus Sweet Soup is more than just dessert—it’s a practice of self-care, a nod to centuries of traditional wisdom, and a gentle way to satisfy your sweet tooth while nourishing your body. With just five simple ingredients and a bit of patience, you can create something beautiful, delicate, and deeply comforting.
This January, as you’re thinking about wellness and new beginnings, try making a pot of snow fungus sweet soup. Let it simmer slowly while you go about your day. Serve it warm in bowls, savoring the silky texture and subtle sweetness. Think of it as dessert that takes care of you rather than dessert you need to justify.
Whether you believe in the traditional properties or just appreciate a light, refreshing dessert that won’t weigh you down after holiday excess, snow fungus sweet soup deserves a place in your winter routine.
Welcome to a new way of thinking about dessert. Welcome to nourishment that tastes like sweetness. Welcome to snow fungus sweet soup.
Stay warm this January, and take care of yourself—one gentle bowl at a time.