Ingredients
300 g Chinese yam, 225 g tea tree mushrooms, 150 g cauliflower, 1 tomato (peeled), 120 g asparagus (cut into segments), 6 g each of angelica root, hawthorn berries, and rehmannia root, 15 g astragalus root, 75 g pearl barley, 10 g red dates.
Seasonings
5 g fresh ginger, 1 teaspoon salt, and olive oil to taste.
Steps
1. Bring an appropriate amount of water to a boil in a pot, add angelica root, hawthorn, rehmannia root, astragalus, coix seed (Job's tears), and red dates, then simmer for 20 minutes. Remove and discard all ingredients except the coix seed and red dates, keeping the broth.
2. Cut the tomatoes into small pieces; peel the Chinese yam and cut into strips; break the cauliflower into small florets.
3. Add the Chinese yam, cauliflower, tea tree mushrooms, tomato, asparagus, and ginger slices to the medicinal broth and cook for about 15 minutes, then stir in salt and sesame oil to taste.