Ingredients:
15g dried bean curd skin
25g tiger lily buds (jin zhen)
5g black moss
50g bean thread vermicelli (tong fen)
850ml water
1 tsp
2 tbsp light soy sauce
1 tsp finely chopped ginger root
2 tsp sesame seed oil
fresh coriander to garnish
Preparation
1. Soak the bean curd skin in hot water for 30-35 mins and then cut it into small pieces.
2. Soak the lily buds and black moss in water separately for about 20-25 mins. Rinse the lily buds until clean. Loosen the black moss until it resembles human hair.
3. With a pair of scissors, cut the vermicelli into short lengths.
Method
1. Bring the water to the boil in a pot, and add all the ingredients together with the seasonings. Stir until well blended.
2. Cook the soup for 1-11/2 mins. Add the sesame seed oil and serve hot, garnished with coriander leaves.
