Chinese Pear & Ginger Soup
Ingredients.
1 pear, cored, with the skin left on (ideally a Nashi/Asian pear, though a Conference pear also works well)
1–1.5 cm piece of fresh ginger, peeled and sliced or grated
Honey or Chinese rock sugar, to taste
Optional: A small amount of tremella fungus (also known as snow fungus, available at Asian supermarkets). Soak beforehand until rehydrated, then add a couple of pieces to the soup as it cooks. Traditionally valued in Chinese food therapy for its moistening properties, tremella makes a lovely addition to this nourishing soup.
Recipe.
Place all the ingredients in a pot with enough water to make 2–3 cups of this soup.
Bring to the boil, then cover and simmer gently for 20–40 minutes, until the pear is soft and the flavours have infused.
Sweeten to taste with a little honey (or rock sugar), if desired. Serve warm or hot.
This keeps well in the fridge for a few days.
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