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


  1. Place lily buds, tomatoes, water and salt in a pot and cook for 15 minutes.
  2. Ladle the soup into bowls and top with fried ginger strips.
  3. Serve.