Serves : 4
Preparation time : 10 minutes + overnight soaking
Cooking tme : 2 hours
Ingredients :
11/2 liters vegetable stock (made from vegetable bouillon cubes) or water
100g dried soybeans, picked through for grit, rinsed and soaked overnight, then drained
2 slices ginger
1 teaspoon salt
50g dried lily buds, washed bases trimmed
6 dried red dates, washed, pits removed
1 tablespoon fresh coriander leaves
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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