This is a soothing soup with cooling, calming medicinal properties. Its Chinese name translate as "forget your troubles" and is derived from the combined effects of the tiger lily buds, bamboo pith and wolfberry, which calm "live fire" and relax the nervous system. Chinese vegetarian cuisine has a long tradition of blending beneficial medicinal herbs with ordinary food item to create that nourish the body, correct imbalances and please the plate, all at the same time.
Serves : 4
Preparation time :
15 minutes + 20 minutes soaking time
Cooking time : 20 mins
Ingredients :
1 liter (4 cups) vegetable or chicken stock (made from vegetable or chicken bouillon cubes)
1/2 teaspoon salt
1 tablespoon dried wolfberries (see note)
50g (1/2 cup) dried lily buds, based trimmed, soaked in water 20 minutes and drained
6 pieces fresh or dried black wood ear mushrooms (it dried, soak in water for 20 minutes), cut into thick strips
8 pieces dried bamboo pith, soaked in cool water for 20 minutes and snipped into lengths (see note)
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Method :
- Bring the vegetable or chicken stock to a boil with the salt, then add the wolfberries, and let the water return to a boil. Add the tiger lily buds, wood ear mushroom and bamboo fungus. Bring the soup to a boil. Cover, lower the heat and simmer for 3 minutes. Serve hot.
- Soup like this are traditionally served with a tray of seasonings and condiments so that each person can season the soup to their own personal taste. Try the following choices: sesame oil, red chili oil, Sichuan pepper-salt powder, chopped fresh coriander leaves, chopped parsley.
Notes :
Wolfberries , the fruit of the Chinese boxthorn or matrimony vine, are available dried. They look and taste a bit like small red currants but are not as sweet.
Dried bamboo pith is the dried center part of the bamboo plant. If necessary, substitute with finely cut bamboo shoot strips.
Dried lily buds are the unopened buds of a variety of Chinese day lily. The buds should be soaked and their tough stems removed before use.
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