Chinese Snow Fungus Herbal Soup

Snow fungus (雪耳) can also be called silver ear fungus (银耳) or white wood ear fungus ( 白木耳).  It is just like the name implied, it is a species of fungus, white in color that grows on dead attached and recently fallen branches of broadleaf trees.  It is widely available in the tropics and is cultivated for used in Chinese medicine and Chinese cuisine.  White fungus contains much iron, vitamin C, calcium and phosphorus. It is said to be effective in nourishing the lungs, healing dry cough and clearing heat in the lungs.  We used it in sweet and savory dishes.  Most common dessert would be white fungus stewed in rock sugar with red dates and dried longan.  But I liked mine in savory herbal soup.

I think I didn't boil mine long enough as my snow fungus was crunchy instead of soft.  Is there any other way to make the snow fungus soft besides soaking it in warm water and long simmering time?  

Ingredients:

Pork ribs, about a bowl

Snow fungus, about 2, soak in warm water overnight to soften, cleaned

Dried scallops or dried oysters, rinsed

Yellow beans, about 1/4 cup, soak for 1 hour

Dried red dates, about 10

Dried longans, about 8

Dried Polygonatum (Yok Chook), about 10-12 pieces
Salt to taste before serving

Method:

1.  In a pot, add pork ribs and cold water just enough to cover the pork ribs, let it boil for 2-3 minutes, drain and wash the pork ribs.

2.  Add in 1500ml water in a pot, let it boil, add in the cleaned ribs, dried scallops, snow fungus and the rest of the ingredients.  Turn to low heat and let it simmer for 2-3 hours or until the ribs are tender and fall off the bone.  Season to taste with salt before serving.