Fresh Lily Bulb, Mung Bean and Seaweed Soup

Why people make this soup

Fresh lily bulb — the kind with thick, pearly scales that look like a miniature white lotus — is one of the most versatile ingredients in Cantonese food therapy. Unlike many dried tonic herbs, it is equally at home in a sweet soup or a stir-fry with snap peas or celery. This particular combination draws together three ingredients that food therapy associates with heat-clearing and lung support: lily bulb to calm and moisten, mung beans to clear heat and detoxify, and seaweed to soften and reduce phlegm. Those recovering from respiratory illness, lingering post-infection inflammation, or simply living with a dry or congested respiratory system may find this soup a comforting and helpful regular dish.

Method

1. Separate the fresh lily bulb into individual scales and wash thoroughly.
2. Soak and rinse the mung beans.
3. Briefly soak the dried seaweed (tender variety) in water to rehydrate; it expands quickly. Keep the soaking water to add to the pot.
4. Bring 2.1 L of water to a boil. Add the mung beans and simmer for 45 minutes.
5. Add the fresh lily bulb and seaweed (with its soaking water), and continue to simmer for another 15 minutes.
6. Add rock sugar to taste if desired. Serve warm; eat the solids along with the broth.

Nourilo’s Tips

This soup is suited for both sweet and savoury versions. Adding a little rock sugar makes it a pleasant dessert soup. The combination is associated with lung support and anti-inflammatory action, and it is also suitable for those recovering from respiratory illness. However, those with cold and weak digestive systems should not use it regularly. Dried seaweed (hai zao) is available at Chinese or Asian grocers and larger supermarkets. The tender dried variety is very clean — no need to wash it at length. Just soak it briefly in a small amount of water; it opens up quickly. Cook within 10 minutes. You can use southern dates (nan zao) instead of red dates in this or other soups — they are considered slightly more nourishing, though red dates are more flavourful.