Canadian Winter Warmer Soup

Ingredients

In this Canadian adaptation, the traditional Chinese Snow Fungus Soup is infused with the iconic flavor of maple syrup, which adds a unique sweetness and a touch of Canadian culinary heritage. The original Chinese version often includes ingredients like red dates and goji berries, which are replaced in this recipe to align with Canadian cuisine. We alse have the original recipe for Snow Fungus Soup, so you can check it out.

• 30g (1 oz) dried snow fungus 30g (1 oz) dried snow fungus
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons maple syrup 2 tablespoons maple syrup
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon water 1 tablespoon water
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Optional toppings: toasted pecans or walnuts Optional toppings: toasted pecans or walnuts

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 1g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Soak the dried snow fungus in cold water for 30 minutes until it softens. Drain and trim off any hard parts.
2. 2.
   In a pot, bring the vegetable broth to a boil. Add the soaked snow fungus and simmer for 20 minutes until it becomes tender.
3. 3.
   In a small bowl, mix the cornstarch and water to create a slurry. Slowly pour the slurry into the soup while stirring continuously.
4. 4.
   Add the maple syrup and vanilla extract to the soup, stirring well to combine. Simmer for an additional 5 minutes.
5. 5.
   Remove from heat and let the soup cool slightly before serving. Optionally, garnish with toasted pecans or walnuts for added crunch and flavor.

Treat your ingredients with care...

• Snow Fungus — Ensure that the snow fungus is soaked properly to achieve a soft and tender texture in the soup.
• Maple Syrup — Use pure maple syrup for the best flavor. Adjust the amount according to your desired level of sweetness.

Tips & Tricks

• For a creamier texture, blend a portion of the soup before adding the cornstarch slurry.
• Experiment with different toppings such as toasted coconut flakes or pumpkin seeds for added flavor and texture.
• Adjust the sweetness by adding more or less maple syrup according to personal preference.
• Serve the soup hot for the best taste and aroma.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Maple-infused Snow Fungus Soup in individual bowls, garnished with toasted pecans or walnuts for added crunch and flavor. Accompany it with a slice of freshly baked bread or a side of mixed greens for a complete meal.

Presentation advice

Present the soup in elegant bowls, allowing the delicate white snow fungus to float gracefully in the golden-hued broth. Sprinkle some finely chopped fresh herbs, such as parsley or chives, on top for a pop of color and freshness.