Mung bean soup (绿豆汤) is a classic herbal soup often made to help clear "heat" and regulate body temperature, particularly useful during summer. This version also includes lily bulb for similar heat-clearing properties.
Soak mung beans overnight. The next day, add the soaked mung beans to a pot with 6 cups of water and bring to a boil. Reduce heat to a simmer and cook for 20 minutes or until the beans are easily crushed by a spoon. Add in the rock sugar and dried lily bulb, then simmer for another 10 minutes. Stir in the goji berries at the very end and enjoy!
