Fresh Yam, Dendrobium, Goji & Dried Conch Soup

Why people make this soup

Nourilo bought some fresh dendrobium a while back and, in Hong Kong’s damp weather, a few stems even sprouted — he tucked the sturdy ones into a flowerpot, and before long they bloomed into lovely dendrobium flowers. Cooking-wise, fresh dendrobium is a quiet treasure: traditionally used to nourish the stomach, generate fluids and brighten the eyes. Paired with fresh yam, goji and dried conch, it makes a clear, moistening soup Nourilo loves for supporting the liver and tired eyes.

Method

1. Peel the fresh yam and cut into chunks; rinse the fresh dendrobium and cut into sections.
2. Soak and rinse the goji; soak the dried conch until soft and blanch it together with the pork ribs.
3. Put everything in a pot with 2.4 L of water and simmer for about 1.5 hours, reducing to 1.2 L. Serve.

Nourilo’s Tips

The flower in the picture is from a sprouted fresh dendrobium that Nourilo planted last year — quite beautiful. This soup is clear, moistening and tasty, suitable for young and old. It is traditionally enjoyed by those with dim eyes or empty (deficiency) heat.