1 1/2 liters Vegetable stock, or plain water
100 g Soy beans, picked through for grit,
rinsed and soaked overnight, then drained
50 g Dried tiger lily buds or golden needles mushrooms,
washed, tough bases trimmed
6 Chinese red dates, washed, pits removed
2 slices Ginger
1/4 teaspoon Salt, to taste

Bring stock or water to a full boil in a large pot. Add soy beans. Return to the boil, then cover, lower heat and simmer slowly for 1 hour. Add tiger lily buds and red dates, bring the soup to the boil again and boil for 15 minutes. Add salt to taste, then transfer to soup tureen, garnish with fresh coriander, and serve.