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 Bro Niu 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.

Who it suits / who should be cautious

• Suits anyone with screen-intensive work or study, eye fatigue, or who simply wants to support long-term eye health.
• Traditionally associated with providing some benefit to people with myopia, hyperopia, age-related farsightedness, astigmatism and early cataracts — though these are traditional associations, not clinical claims.
• Pearl mussel meat also has a mild nourishing effect on those with frequent night urination.
• No significant cautions — this is a gentle, broadly nourishing soup.

Why these ingredients (the food-therapy logic)

• Baby abalone with shell (bao yu zai): The abalone flesh is a good source of protein; the shell (shi jue ming) is used in Chinese herbal medicine and traditionally linked to calming liver yang and brightening the eyes.
• Pearl mussel meat (zhen zhu rou): The dried body of the pearl mussel; nourishing and not drying, it is associated in Chinese tradition with supporting the liver, kidneys and eyesight. Australian-sourced pearl mussel meat is prized for its plump texture and sweet flavor.
• Carrot (hong luo bo): Rich in beta-carotene (a precursor to vitamin A, essential for eye health), carrot also adds natural sweetness to the broth.
• Ginger (sheng jiang): A small amount balances the mildly cooling nature of the seafood and aids digestion.

Ingredients (3–4 bowls)

Ingredient	Amount	Notes
Fresh baby abalone	6–8 pieces	Remove intestines, scrub shells clean
Carrot	1 medium	Peeled, cut into chunks
Ginger	3 slices
Dried pearl mussel meat	3 pieces	Soak in water until softened

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 8 bowls (about 1.9 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.

Bro Niu’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, Bro Niu 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.

Community questions answered (selected)

• Q (Phoenix): How do I choose pearl mussel meat? What can I use if I cannot find it? Bro Niu: Look for pieces with a slightly reddish tint and a shiny surface — that indicates good quality. If you cannot find it, fresh mussel meat (bang rou) works as well, or you can add some goji berries and corn instead.

• Q (Jane): Where can I buy pearl mussel meat? Bro Niu: Large dried-seafood and Chinese medicine shops (hai wei can rong dian) should carry it. Try the larger chain dried-seafood stores.

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Published July 28, 2017 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.