Dried Lilybud Soup

I had this soup while I was in Taiwan last year.  A very easy, simple and quick to prepare soup yet it is yummy to go with rice.  At home, this is a quick boil soup which is clear, has the sweet taste of dried lily buds [in Taiwan the lily buds have a very nice bright orange/yellow colour] and fragrant flavour of the seasoned meat.

Ingredients
[serves 2-3]
50 gm dried lily buds - knotted and trim off the hard ends
50 - 100 gm minced meat
600 ml water [you can use stock]
salt, msg and pepper to taste

1. Soak dried lily  buds for 5 minutes to soften then drain off excess water.
2. Marinate minced meat with salt, pepper, sesame oil and cornstarch.  Set aside.
3. Bring water to boil in a soup pot [I used claypot].  When water boils, drop in minced meat  in lumps [not necessary to make into meatballs].  Add in seasoning to taste.
4. Cook for several minutes, then add in dried lily buds.   Bring soup to boil again.
5. Off heat, sprinkle in some chopped spring onions.
6. Serve immediately.

 Notes - Dried Lily Buds

 

Also known as tiger lily buds, golden needles [kim chiam] and dried lily flowers is an essential brain food.  These are rich in protein, fats, calcium, iron and vitamin B1. All of which aids in the metabolism of your brain.

I'm sharing this post with The Spanish Wok- The TSK Butler Soup Kitchen Monthly Blogger Event October 2012.