淮山羹 Chinese Yam Thick Soup

The weather is so unbearable nowadays that it affects my appetite :( At times I will just have a couple bowl of soup as a meal! I learnt this thick soupy dish from my mother-in-law but I further modified it :) I enjoy this thick soup as it is really filling just having this alone. Moreover wild yam (淮山 huai shan) is well-known for its nutritious value . As the yam itself will secrete some sticky substance, it helps to thicken up the soup naturally without the need to add in corn flour or tapioca flour. A delicious and nutritious soup to replenish our body fluid during this warm weather!

Recipe by Peng's Kitchen
Ingredient

• 500gm Chinese yam, 淮山
• 1 russet potato, 马铃薯
• 1 tbsp shredded ginger
• 2 tbsp dried shrimps 干虾米, softened and roughly chopped
• 5 dried shitake mushroom 干香菇, softened and sliced
• 1 tbsp wolfberries 枸杞子, rinsed 
• 4-5 cups homemade fish stock 上汤
• pepper & salt to taste
• coriander for garnishing

Method

1. Peel and shred yam & potato.
2. Heat 1 tbsp oil in a deep pot. Saute ginger and dried shrimps till fragrant and crisp.
3. Add in mushroom and fry briefly.
4. Add in shredded yam and potato and fry for 1 min.
5. Pour in stock (reserve 1 cup) and bring to boil. Lower heat and simmer for 10-15 mins until yam and potatoes are soft and tender. Add in remaining stock if mixture is too thick.
6. Stir in wolfberries and season to taste.
7. Garnish with coriander before serving.