Mulberry, Goji Berry and Quail Soup

Why people make this soup

It is a familiar modern problem: children with faces pressed to screens, teenagers developing near-sightedness, adults ending the day with tired, strained eyes. Traditional Chinese food therapy has long associated the health of the eyes with the liver and kidney meridians — so the approach is to nourish those organs rather than treat the eyes directly. Red, yellow, and deep purple-black fruits and vegetables are considered especially supportive of the visual nerves, which is why mulberries, goji berries, carrots, tomatoes, blueberries, and strawberries all feature prominently in eye-health cooking. This soup uses mulberries and goji berries as its core, paired with quail — sometimes called the “ginseng of animals” for its remarkably tonifying effect on the five organs — and red dates. The result is a clear, subtly sweet broth that is gentle enough for children and nourishing enough for the elderly.

Method

1. Defrost the quail completely. Bring a pot of water to a boil and blanch the quail briefly to remove impurities; drain and rinse.
2. Rinse the mulberries, goji berries, and red dates. Pit the dates.
3. Place all the ingredients in a soup pot with 2.4 L of water.
4. Bring to a boil, then reduce to a gentle simmer and cook for about 2 hours until the liquid reduces to approximately 1.2 L.
5. Season with salt and serve. Refrigerate leftovers and reheat the next day.

Nourilo’s Tips

Fresh mulberries are only in season for a short window each year — when available, use the fresh ones for the best flavour and colour. At other times, dried mulberries work well. Quail is considered the “ginseng of animals” in traditional food therapy for its ability to tonify all five major organs. If you cannot find quail, silkie chicken or lean pork are good substitutes. Frozen quail is available at large supermarkets, frozen food stores, and online Asian grocers.