A gringo like GeneBob who is used to hamburgers and hotdogs probably has not heard of any kind of Asian dessert soups (tong sui in Cantonese), but I remember this soup being served at restaurants in Malaysia. I didn't know that it was possible to make this at home, until, of course, I met Khim. I didn't realize it was so easy to make. Got some really pretty looking gingko nuts this weekend at an Asian store, so I made this today.
4 bulbs white fungus
1/2 lb gingko nuts
a palmful of dried longan
Soak white fungus in a big bowl of water overnight. The next day, wash, and resoak for 2 hours. Then get rid of the water, cut off ugly/dirty spots, and cut white fungus into your desired size.
Shell gingko nuts and remove skin. Rinse gingko nuts. Rinse dried longan.
In a big pot, add gingko nuts, dried longan, and white fungus. Add enough water to cover all ingredients, and add 2 more cups of water. You can add as much or as little water as you like.
Bring to a boil, turn heat down to medium, let it simmer for 1 hour. Turn off heat, add sugar to taste.
Serve hot or cold.