Petitchef

Chinese burdock root & kei chi (wolfberry) soup

Main Dish
3 servings
25 min
25 min
Very Easy
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.

Photos

Chinese Burdock Root & Kei Chi (Wolfberry) Soup, photo 1Chinese Burdock Root & Kei Chi (Wolfberry) Soup, photo 2




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