Solomon's Seal, Snow Fungus, Lotus Seed, Lily and Goji Soup

Why people make this soup

Around the autumn solstice, even when Hong Kong is still hot, a few rounds of rain soon shift the air from muggy to dry and crisp. Nourilo’s rule for autumn eating is simple: lean toward nourishing yin and moistening the lungs, and go easy on spicy, stimulating food so you don’t tip into “autumn dryness.” Solomon’s seal is his favourite here — it is traditionally used to ease dry cough, dry skin, an itchy throat and a parched mouth, and it nourishes gently without being heavy or harsh. This soup is a lovely way to nourish the body through autumn and winter.

Method

1. Rinse and soak the ingredients separately; trim the stems from the snow fungus; pit the red dates.
2. Place everything in a pot with 2.1 L of water.
3. Cook for 45 minutes until reduced to about 900 ml. Serve the soup together with the ingredients.

Nourilo’s Tips

This soup is fragrant and tasty, good for young and old. It also supports the skin and a calm mind, which makes it especially welcome for people who sleep poorly — but skip it while a cold or flu is still unresolved, and pregnant women should leave out the dried longan.