The vegetarian recipe for Lily Bud and Tomato Soup:
servings – 2
- 30 dried lily buds 黄花菜/金针菜 huang hua cai/jin zhen cai (soak in water till tender and remove the hard ends)
- 2 tomatoes (cut into chunks)
- 4 slices ginger (cut into thin strips, pan-fry until golden brown and set aside)
- 4 cups water
- 1/2 tsp salt
- Place lily buds, tomatoes, water and salt in a pot and cook for 15 minutes.
- Ladle the soup into bowls and top with fried ginger strips.