Baby Abalone, Carrot and Pearl Mussel Meat Soup

Why people make this soup

Staring at a phone or computer screen for hours is something most of us can’t avoid — and Nourilo has always said the eyes deserve the same care as the rest of the body. In Chinese food therapy, abalone is sometimes called the “eye fish” because its shell (known as shi jue ming, or “stone decision bright”) has long been used to support vision. Fresh baby abalone is available at Chinese or Asian grocers, and the shell can go straight into the pot alongside the flesh. Pearl mussel meat (zhen zhu rou), the dried body of the freshwater pearl-producing mussel, adds a rich, sweet depth to the broth and is traditionally prized for nourishing the liver, kidneys and eyes. The result is a naturally sweet, light and satisfying soup.

Method

1. Remove the intestines from each abalone and scrub the shells clean under running water.
2. Soak the dried pearl mussel meat in cold water for 20–30 minutes until pliable; drain.
3. Peel and cut the carrot into chunks.
4. Combine all ingredients — abalone with shells, pearl mussel meat, carrot and ginger — in a pot with 2.4 L of water.
5. Bring to a boil, then reduce to a gentle simmer for 2 hours.
6. Season lightly with salt and serve; eat the soup together with the abalone and some of the carrot.

Nourilo’s Tips

• When choosing pearl mussel meat, look for pieces with a light reddish-pink color and a gentle sheen — Australian-sourced pearl mussel meat tends to be the plumpest and sweetest.
• Pearl mussel meat can be quite expensive and is not always easy to find. If it is not available, Nourilo suggests adding 15 g of goji berries (gou qi zi) and half a fresh corn cob instead — the soup will still be nourishing and the sweetness from the corn is lovely.
• The shell is part of what makes this soup special — don’t discard it before cooking.