Fresh Yam, Goji and Abalone Soup

Why people make this soup

Fresh abalone — particularly the small nine-hole variety (jiu kong xian bao) — is considered one of the most potent yin-nourishing, liver-supporting ingredients in Chinese food therapy. Its traditional association with eye health is so strong that it is sometimes called “the eye-brightening fish” (ming mu yu). Even the shell has a use: in traditional Chinese medicine, the cleaned abalone shell is called shi jue ming, and is used as a medicine to help calm liver yang, ease dizziness, and support blood pressure regulation.

Paired with fresh Chinese yam, goji berries, and sweet carrot, this soup is both deeply nourishing and naturally attractive in colour. The optional addition of a little Jinhua ham gives the broth remarkable depth of flavour without any heaviness.

Method

1. Peel the fresh yam and carrot; cut into chunks.
2. Rinse the goji berries briefly and soak in water.
3. Pit the red dates.
4. Blanch the lean pork and Jinhua ham together in boiling water; drain.
5. Combine all ingredients (except goji berries if adding later) with 2.4 L of water.
6. Bring to a boil, reduce heat, and simmer for 1.5 hours until reduced to about 1.2 L.
7. Add goji berries in the final 10 minutes if you prefer them soft but intact.
8. Serve with the soup solids.

Nourilo’s Tips

If you want the additional benefit for blood pressure, scrub the abalone shells thoroughly and add them to the pot together with the other ingredients — they will contribute their traditionally calming properties to the broth. This soup is gentle enough for the whole family and also suitable for people recovering from surgery. If Jinhua ham is unavailable, a small piece of dried scallop (yao zhu) gives a similar depth of flavour. This soup can also be slow-simmered in a clay pot or slow cooker for 2–3 hours.