Daylily, Chayote, Lily Bulb and Pork Rib Soup

Why people make this soup

Nourilo picked up some hard-to-find Taiwanese daylily flowers at a market — bright in colour and, once cooked, tender and crisp with a lovely fragrance. Daylily has an old folk name, “the forget-your-worries herb,” because it is traditionally associated with a lighter mood and better rest, which makes it a friendly choice for people who feel anxious or low. Paired with fresh lily bulb, chayote, mushrooms, goji and scallop, the soup comes out clear, sweet and comforting, and is traditionally enjoyed to support the eyes and a calmer spirit.

Method

1. Soak the daylily flowers in clean water for about 30 minutes; rinse the goji and the separated lily-bulb petals; soak the mushrooms and scallops until soft and de-stem the mushrooms.
2. Peel and cut the chayote; slice and blanch the pork.
3. Bring 2.4 L of water to a boil, add the chayote, mushrooms, scallop and pork, and cook for 45 minutes.
4. Add the daylily, goji and lily bulb, and cook a further 15 minutes. Serve the soup with the ingredients.

Nourilo’s Tips

Add the daylily, goji and fresh lily bulb late — if they go in too early they overcook and turn mushy. This soup is clear and sweet, suitable for young and old, and a kind choice for anyone troubled by puffiness or water weight.