Chinese burdock root & kei chi (wolfberry) soup

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

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.

Questions

Photos of members who cooked this recipe