Soup is really the pearl of Cantonese cuisine. Besides salty soup, we make various sweet soups all through the year according to climate changes and body condition. In this early winter, I would like to have white fungus and purple sweet potato sweet soup. After a long summer, I badly need something warm and nourishing, white fungus is exactly what I want. Sweet potato can be easily obtained anytime in a year, but Cantonese particularly like to make sweet soup with it in winter.
This is a quick soup and usually I would make a big amount, keep in fridge and reheat for afternoon or evening dessert.
Purple sweet potato, 500g;
White fungus, 1;
Dry date, 3;
Gouji berry, 1tbsp, for garnishing;
Crystal sugar, 100g, or any sugar with no colour after melting;