Ligustrum, Goji Berry and Dried Conch Soup

Why people make this soup

As we move into middle age — and especially as we grow older — overwork and insufficient self-care can start to show up as ringing in the ears, slightly fuzzy vision, aching knees and lower back, or hair that grays a little earlier than expected. In traditional Chinese food-therapy these are understood as signs that the liver and kidneys would benefit from a little nourishment. This soup is Nourilo’s go-to response: a gentle, restorative brew that tastes clean and slightly sweet, and that the whole family can enjoy together. The reader Annie Koo wrote to share that after following this recipe alongside another remedy, her husband’s hearing clarity improved by about 90 percent — a testament to the power of consistency and patience with food-based approaches.

Method

1. Rinse and briefly soak the ligustrum berries, goji berries, and black soybeans.
2. Pit the red dates.
3. Rinse the dried conch; soak in fresh water for 30 minutes (the soaking water can be added to the pot). Blanch briefly in plain boiling water to remove any strong odour, then drain. Keep the operculum attached — it is the most nutrient-rich part.
4. Place all ingredients in a pot with 2.4 L of cold water. Bring to a boil, then reduce to a low simmer and cook for about 1.5 hours until the liquid reduces to roughly 1.2 L.
5. Serve as a soup; eat the conch, beans, and dates along with the broth for the greatest benefit.

Nourilo’s Tips

Never discard the dried conch’s operculum — that flat, lid-like piece is packed with minerals and vitamins and is the most nutritious part of the ingredient. American dried conch has a particularly clean, sweet flavour; South African varieties are likely fine too, though Nourilo tends to use the American ones. If fresh conch head (xiang luo tou) is what you find at the shop, that works as well. If you cannot eat black soybeans due to gout, substitute roughly 115 g of chestnuts instead.