I had prepared this meatless herbal soup to serve with my Vegetarian Yam Rice [see previous post]. Again another lovely, tasty, delicious and healthy soup that goes well with flavoured rice [Yam Rice]. The herbal flavour is not too strong and not overwhelming. Probably, you may not know it is a herbal soup without seeing the pieces of 'Dong Quai'. Just perfect, light soup to enjoy with rice.
I did not weigh the herbs used. If you wish to prepare this soup, probably you need to look at the pictures to see the exact quantity used for this amount of water.
I have used an electric rice cooker to prepare this soup.
Ingredients For Herbal Soup
900 ml water
3 pieces dang qui
2 pieces huai San
2 pieces dang shen
5 pieces huang qi
5 piece chuan xiong
1 tbsp Wolfberries [guo qi]
some yuk chok
5-6 red dates
10 pieces frozen vegetarian flavoured tofu
2 pieces firm beancurd - cut and fried
3 pieces dried seaweed knots - soaked and drained
6 dried mushrooms - soaked and halved
a handful of soaked black fungus [bok nee]
1 tbsp each light soy sauce and mushroom flavoured sauce
1 tsp salt to taste
1 tsp mushroom stock granules
1/2 tsp pepper to taste
- Bring water to boil in an electric rice cooker [Porridge Mode].
- Rinse the herbs. Add all the herbs to water. Close lid, continue to cook for about 30 minutes. Turn off the rice cooker.
- Add in other ingredients and seasoning. Switch cooker to quick cook mode, close lid and leave to cook for another 30 minutes. Off heat. Taste to adjust seasoning.
- Serve hot with rice. [I served it with Vegetarian Yam Rice previous post].