Chinese or Cantonese in specific are usually good at making tasty and delicious soup. 'Tong Sui' or literally means 'Sugar Water' is commonly served as dessert at the end of meal. At times, these sweet soups are also consumed between main meals.

I have lost touch with soup lately until I read a book on how to prepare nourishing and fine soups, then I started to be inspired to make soup again.

Although my preference is savory soup, this time, I opted for a change this time. I got the white fungus from an organic shop while the rest of ingredients including lotus seed, dried longan and wolf berries were purchased from a nearby supermarket to prepare a sweet soup as dessert.

Features and functions:
White Fungus helps to moisten yin and tonifies lungs. It benefits the spleen, strengthen stomach, prevent constipation, moistens skin and expel dryness.

Dried longan helps to cure insomnia, tonifies qi, moistens yin and expels heat.

Lotus seed helps tp strengthen the spleen, stops diarrhea and calm the spirit.

Wolf berry helps to improve eyesight and immune system; protect liver and reduce blood glucose.

Ingredients
White Fungus
Dried Longan
Lotus Seed (cored)
Wolfberries
Rock Sugar
Water

Method
1. Soak white fungus and remove its stem before placing into cooking pot.
2. Remove the core of lotus seed to prevent bitterness of the soup stewed.
3. Put white fungus, dried longan, lotus seed and wolf berries into the stewing pot. Stew for 3-4 hours.
4. Add in the rock sugar. Stir well in low heat to ensure it is entirely melted. It is now ready for serving.
       
Tips: The ingredients volume may vary according to personal preference. However, the amount of wolfberries shall be much less than the rest. If not, the sweet soup may turn into red color instead. 

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