Soups
Goji Berry and Mulberry Clam Soup
traditionally associated with nourishing the liver and supporting eye health
Why people make this soup
This beautifully fragrant, clear soup pairs the nourishing qualities of fresh guifei clams with two classic eye-supporting foods — goji berries and mulberries. In Chinese herbal tradition, clams are said to have a sweet-salty flavour and to nourish yin, clear liver heat, and provide high-quality protein through their rich amino-acid content. Combined with goji berries and mulberries, the soup is widely enjoyed by people whose work keeps them glued to a screen all day, and traditional food therapy considers it especially valuable for the eyes.
Who it suits / who should be cautious
- Suits most adults and children; Bro Niu says the soup is fine for all ages.
- People who spend long hours at a computer and notice declining visual comfort may find it particularly worthwhile as a regular dish.
- Those with a cold-sensitive digestion may want to add an extra slice of ginger.
Why these ingredients (the food-therapy logic)
- Guifei clam (gui fei bang): Traditionally described as sweet and salty in flavour, said to nourish yin, relieve liver heat, and provide rich nutrition through quality protein and amino acids.
- Goji berry (gou qi zi, Lycium barbarum): A cornerstone of eye-supporting food therapy; traditionally associated with brightening vision and nourishing liver and kidney.
- Mulberry (sang shen zi, Morus alba): Rich in anthocyanins; traditionally said to tonify yin, nourish blood, and support eye health and graceful ageing.
- Ginger (sheng jiang): Warms the middle and balances the cooling nature of the other ingredients.
Ingredients (2–3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Goji berries | 15 g (4 qian) | Soak and rinse first |
| Dried mulberries | 15 g (4 qian) | Soak and rinse; or use 75 g fresh mulberries |
| Fresh guifei clams | 6 pieces | Substitute large fresh clams or fresh mussels |
| Fresh ginger | 2 slices | |
| Good stock or water | 4 bowls (~1 litre) |
Method
- Soak and rinse the goji berries and mulberries.
- Soak the clams in warm water for 30 minutes to let them release any sand. Remove from shells and discard the intestinal thread.
- Bring the stock to a boil in a pot. Add all the prepared ingredients.
- Simmer for 5–6 minutes. Serve the soup together with the clam meat and softened berries.
Bro Niu’s tips
If guifei clams are not available, large fresh clams (yellow-sand variety) work just as well. The soup suits everyone from young children to the elderly, and is especially worthwhile for anyone whose eyes feel tired from long hours at a computer or screen.
Community questions answered (selected)
-
Q (Renee): Can a two-year-old child drink this soup? Bro Niu: Yes, children can drink this soup — no problem at all.
-
Q (reader): Are the mulberries fresh ones or the dried herb? Bro Niu: Fresh mulberries are available in season — use about 75 g (2 liang). Dried herb works too.
-
Q (kei): Both eyes have discharge and are hard to open, and the back of my neck feels cold. Any suggestions? Bro Niu: You can regularly brew a tea with a pinch each of honeysuckle flower (jin yin hua) and chrysanthemum (ju hua) — this is traditionally associated with clearing liver heat and supporting eye comfort. For the neck stiffness, a soup of kudzu root (half a jin), red adzuki beans, and white hyacinth beans cooked with lean pork may help.
Published March 22, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
