Just like other Cantonese herbal soup, Ching Po Leung is usually cooked with pork bones or chicken for stock. That being said, the inclusion of Job's Tears (Yi Mi), Chinese Yam Rhizome (Shan Yao) and Lotus Seed adds to the rich creamy stock without meaty ingredients, which has made it a perfect alternative for vegetarian and vegan soup lovers.

For those meat substitutes working well for this recipe, beans (e.g. soybeans, fresh green beans) and mushrooms (fresh is preferable than dried) are you go-to choices, as they contain plant-based protein as well as have a meaty texture. If you prefer many-veggie types of soups, sweet corns, carrots and zucchini are also highly recommended --- on top of the umami flavour, they also serve as the natural sweetness and aesthetics!

Here is a recipe for Ching Po Leung:



  1. Rinse the fresh vegetables EXCEPT mushroom (which may compromise the umami flavour) with cold water and set aside.
  2. Rinse the dried ingredients (including soybeans) i.e. lotus seeds, lily bulbs etc. in cold water and drain. Note: if you are using soybeans for the soup, soak them well in water for at least four hours or preferably overnight.

  3. In a large pot, bring 8 cups of water to a boil. Add the dried ingredients (with exception of red dates and logan )to the pot.

  4. Reduce heat to low and let the soup simmer for 60 minutes, stirring occasionally.

  5. Add the fresh vegetables as well as the dried red dates and longan to the pot and continue to simmer for another 15-20 minutes until the ingredients are soft and the soup is fragrant.

  6. Add salt to the soup and stir until dissolved. Taste and adjust the saltiness as desired.

  7. Serve the Ching Po Leung hot on table.

Enjoy this nourishing and refreshing soup! 

By Jingzi 05/04/23

May 04, 2023 — The Herb Depot

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