Cicada Flower, Goji Berry & Pork Liver Soup

Why people make this soup

In Chinese food-therapy tradition, the eyes are nourished by the liver, and a soup that gently supports liver blood is considered one of the most time-honored ways to care for vision. Nourilo has long recommended this three-herb combination for people who notice the tell-tale drifting specks known as “floaters” — especially those connected with the early stages of age-related eye changes. The star ingredient, jin chan hua (cicada flower fungus), looks remarkably like a tiny cicada and has been prized in classical herbalism for traditionally supporting eye comfort and relieving liver-related fatigue. Paired with goji berries and the lesser-known rui ren rou — regarded in Chinese medicine as an eye-specialist herb — and grounded by nourishing pork liver, this soup makes a comforting, earthy broth.

Method

1. Soak the cicada flower fungus in cold water for about 30 minutes; rinse gently to remove any earth.
2. Rinse the goji berries and rui ren rou briefly under clean water.
3. Blanch the pork liver slices briefly in boiling water; drain and set aside.
4. Place all ingredients — cicada flower fungus, goji berries, rui ren rou, pork liver, and ginger — into a pot with about 1.8 L of water.
5. Bring to a boil, then reduce to a gentle simmer and cook for about 1.5 hours.
6. Serve the soup and eat the ingredients together.

Nourilo’s Tips

Choose cicada flower fungus that is dry, firm, and intact — that is the sign of good quality. After soaking for 30 minutes, rinse away any remaining dirt before cooking. If you prefer to avoid pork liver due to cholesterol concerns, Nourilo suggests swapping in one carrot and some lean pork — the soup will still be very nourishing. For a single-person serving, cook the full batch and store the remainder in a sealed container in the refrigerator; reheat and strain before drinking the next day.