Snow Fungus and Egg Drop Soup

Origin:The snow-fungus soup (made with Tremella fuciformis) is rooted in Chinese herbal-food traditions: the gelatinous “white jelly mushroom” was prized for its texture and its link to beauty, strength and lung-/skin health.

Meanwhile the egg drop soup—known in Mandarin as “dàn huā tāng” (egg-flower soup) for its drifting ribbons of cooked egg—has its place in Chinese culinary history dating back two millennia.

Bringing them together in one frame, the two soups speak to two sides of nourishment: one slow, tonic, textured and medicinal; the other quick, fluid, and comforting. Both invite connection to the body and to process, rather than convenience.

Ingredients

Long revered in Chinese medicine for its nourishing properties, snow fungus (Tremella fuciformis) is soft, translucent, and known to enhance skin, lungs, and qi.

Paired with delicate egg ribbons, this soup is silken, grounding, and deeply calming. It’s often served to elders, the ill, or those in recovery—not as charity, but as care.

1 whole snow fungus, soaked until soft and chopped (or ~1 cup pre-soaked, torn into bite-size pieces)

4 cups light chicken broth or mushroom broth

1–2 slices fresh ginger

2 eggs, beaten

Salt, to taste

White pepper, to finish

Optional add-ins: goji berries (for sweetness), thin carrot slices, scallions

How The Alchemy Happens

Soak snow fungus in warm water for 1–2 hours, until fully expanded and soft. Trim off the tough center and tear into small pieces.

In a pot, bring broth and ginger slices to a gentle boil. Add snow fungus. Simmer for 15–20 minutes until it softens further and flavors meld.

Add salt. Remove ginger if desired.

Slowly drizzle in beaten egg while stirring gently in one direction to create delicate ribbons.

Simmer for 1–2 minutes more.

Season with white pepper. Garnish with scallions or a few goji berries if using.