The vegan recipe for Yacon and Snow Mushroom Dessert Soup:
servings – 5
- 300 g yacon root (peel and cut into 1 inch rhombus-shaped pieces)
- 1 snow mushroom/silver ear mushroom (soak in water until soft and tear into small pieces)
- 150 g candied winter melon strips
- 10 cups water
- Place water in a pot and bring to a boil.
- Add yacon, snow mushroom and candied winter melon strips.
- Simmer over low heat for about 1 hour.
- Ladle into dessert soup bowls and serve.