The purple soup that is popular in Chinese cuisine is often made using purple sweet potatoes or taro. Here are a couple of variations of this soup:
Purple Sweet Potato Dessert Soup (雪耳紫薯糖水)
This is a Cantonese sweet soup that is especially popular in the winter. It includes ingredients like white fungus, dry dates, and gouji berries, alongside the purple sweet potatoes.
Ingredients:
- 500g Purple sweet potato
- 1 White fungus
- 3 Dry dates
- 1 tbsp Gouji berry (for garnishing)
- 100g Crystal sugar (or any sugar without color after melting)
- Water
Instructions:
- Prepare the White Fungus: Soak the white fungus in water for 15 minutes until it expands. Wash it gently to remove dirt and cut off the yellow part.
- Prepare the Sweet Potatoes: Peel and cut them into large cubes.
- Cook the Soup: In a soup pot, combine the sweet potato and 7 cups of water, bring to a boil, and simmer for 15 minutes over low heat.
- Add Ingredients: Add the fungus and dates, and simmer for another 15 minutes over low heat.
- Sweeten: Add the sugar and gouji berries, then turn off the heat. Cover and let it sit for 10 minutes to allow the sugar to melt.
Purple Yam Sweet Soup (紫薯糖水)
Another variation is the Purple Yam Sweet Soup, often made with ginger and pandan leaves for added flavor.
Purple Yam Sweet Soup, known in Cantonese as “紫薯糖水” (zǐ shǔ táng shuǐ), is a delightful and visually striking dessert that hails from the rich culinary traditions of Cantonese cuisine. This sweet soup is cherished not only for its vibrant purple hue but also for its smooth, velvety texture and subtly sweet flavor, making it a popular choice for both everyday enjoyment and special occasions.
The primary ingredient, the purple yam, is celebrated for its nutritional benefits, being rich in antioxidants, vitamins, and minerals. When cooked, these yams transform into a luxuriously creamy base that serves as a perfect canvas for the soup’s gentle sweetness. Typically, the soup is sweetened with rock sugar or cane sugar, adding a delicate sweetness that complements the natural flavor of the yam without overpowering it.
Often enjoyed warm, Purple Yam Sweet Soup provides a comforting and nourishing treat, especially during cooler months. It can also be served chilled, offering a refreshing and vibrant alternative during the hot summer days. This versatile dessert reflects the Cantonese appreciation for balance, harmony, and the subtle interplay of flavors and textures.
Ingredients:
- 500g Purple yam
- 50g Ginger, peeled and bruised
- 2 Pandan leaves, knotted
- 1 liter Water
- 75g Rock sugar (or regular sugar)
Instructions:
- Combine Ingredients: Place the purple yam, ginger, pandan leaves, and water in a pot.
- Cook: Bring to a boil, reduce the heat, cover, and simmer for 15 minutes or until the yam is tender.
- Sweeten: Add the sugar and cook until fully dissolved. Serve immediately or chilled.
