800 ml Vegetarian soup stock, or plain water
1/2 teaspoon Salt
1 tablespoon Chinese wolfberry (L. Lycium chinesis)
50 g Dried tiger lily buds (golden needles)
6 pieces Black wood ear fungus
8 pieces Dried bamboo pith, soaked in cool water
for 20 minutes

Bring the stock or water to boil with the salt. Add the wolfberry, and let water return to the boil. Add the flowers, wood ears and pith. Bring soup to a full boil, cover, lower hear and simmer for 3 minutes. Taste, adjust seasoning, then transfer to soup tureen and serve.