Chinese burdock root & kei chi (wolfberry) soup

Name: Chinese burdock root & kei chi (wolfberry) soup
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 3 servings
Cuisine: en
Ingredients: 1 stick (about 200g) of burdock root - wash, remove the skin and slice into medium size pieces; 50g kei chi - soaked to soften; 4-5 pieces Chinese black fungus - soaked to soften and sliced; 1 sheet of fucuk/dried soy sheets - soaked and torn into large pieces; 1/2 liter vegetable stock; Spring onions as needed - sliced thinly; 5 garlic - smashed; Few drops of sesame oil; Salt to taste

Main Dish

3 servings

25 min

Very Easy

(4/5 - 2 votes)
5

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Warm up your palates with this pleasant and pleasing soup!!!!

Ingredients

Number of serving: 3

1 stick (about 200g) of burdock root - wash, remove the skin and slice into medium size pieces

50g kei chi - soaked to soften

4-5 pieces Chinese black fungus - soaked to soften and sliced

1 sheet of fucuk/dried soy sheets - soaked and torn into large pieces

1/2 liter vegetable stock

Spring onions as needed - sliced thinly

5 garlic - smashed

Few drops of sesame oil

Salt to taste

Preparation

Simmer garlic, sliced roots and vegetable stock together.

Continue simmering till the roots becomes soft and tender.

Add in kei chi, fungus and fucuk.

Simmer for another 5 mins and off the heat.

Before serving, garnish with spring onions and drops of sesame oil.

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