Tiger Lily and Red Date Soup
1½ liters (6 cups) vegetable stock (made from vegetable bouillon cubes) or water
100 g (½ cup) dried soybeans, picked through for grit, rinsed and soaked overnight, then drained
2 slices ginger
1 teaspoon salt
50 g (½ cup) dried lily buds (see note) washed, bases trimmed
6 dried red dates, washed, pits removed
1 tablespoon fresh coriander leaves
1 Bring the vegetable stock or water to a boil in a large pot, then add the soybeans, ginger and salt. Return to a boil, then cover, lower heat and simmer gently for 1 hour.
2 Add the lily buds and red dates. Bring the soup to a boil again and simmer for 15 minutes.
3 Serve garnished with 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.
Serves 4
Preparation time: 10 mins + overnight soaking
Cooking time: 2¼ hours