Lotus seed white fungus squash soup

This fusion dish combines traditional Chinese ingredients with Western-style squash soup. 

by Sosan Hua
88 cal Serves 8
Prep time 0h 15m
Cook time 0h 45m
Total time 1h 0m



  1. Step 1

    Wash and steam squash until softened.
  2. Step 2

    Once cool, cut the squash in half and discard seeds.
  3. Step 3

    Puree the squash in a blender. If you keep the skin on the puree will take on a greenish brown colour. If you prefer the orange colour, remove the skin before pureeing.
  4. Step 4

    Add 2 cups (500 mL) chicken broth to the blender and puree until smooth.
  5. Step 5

    Pour mixture into a large pot and add 1 cup chicken broth. Add water if you want the soup to be less thick.
  6. Step 6

    Soak lotus seed and white fungus separately.
  7. Step 7

    Remove green stem from lotus seed.
  8. Step 8

    When white fungus expands, thoroughly clean and use scissors to get rid of the hard area.
  9. Step 9

    Boil a small pot of water, add white fungus and lotus seed and boil for 20 minutes. Drain and set aside.
  10. Step 10

    Add boiled white fungus and lotus seed to squash mixture and cook for 15 minutes until lotus seed softens.
  11. Step 11

    In a separate bowl, whisk 3 eggs and pour into the pot. Stir quickly until egg is evenly distributed.
  12. Step 12

    Serve soup hot.

Nutritional information

Per serving (1 of 8)

4 g
73 mg
323 mg
Total fat
2 g
Saturated fat
1 g
64 mg
11 g
2 g
3 g

Recipe developed by Sosan Hua © Heart and Stroke Foundation 2015.