Night-Blooming Jasmine, Goji Berry and Fresh Fish Soup

Why people make this soup

Night-blooming jasmine (Telosma cordata) is a climbing shrub whose small yellow-green flowers open in the evening, releasing a delicate, intensely sweet fragrance. In Chinese food therapy, the flowers are valued not just for their beauty but for their traditionally documented ability to clear liver heat, brighten the eyes, and help with conditions like redness, irritation and clouding of the cornea. Nourilo recalls encountering wild clusters of this plant growing along a hillside on a trip to one of Hong Kong’s outlying islands — he picked a generous bunch and made this soup with scrambled eggs and sliced pork that evening. It was both delicious and nourishing. Paired with goji berries, long celebrated for nourishing the liver and kidneys and supporting eye health, this becomes a beautifully simple, fragrant soup that is ready in under 30 minutes.

Method

1. Clean and rinse the fish. Pat dry. Heat a little oil in a pan and fry the fish until lightly golden on both sides. This step is important — it helps produce a milky white, flavourful broth.
2. Transfer the fish and ginger slices to a pot. Add 1.8 L of boiling water.
3. Bring to a boil and simmer for 20 minutes.
4. Add the night-blooming jasmine flowers and goji berries.
5. Simmer for a further 5 minutes, then serve immediately. Aim for about 1.2 L of finished soup.

Nourilo’s Tips

The fish used here is sea bass — farmed sea bass is widely available, reasonably priced, and rich in protein. While the flesh is slightly firmer than some other fish, it is excellent in quick-cooked soups and is particularly associated with supporting deep wound healing. This makes the soup a good choice for post-surgery patients, new mothers, or anyone recovering from physical injury. Night-blooming jasmine flowers are best added at the end of cooking to preserve their delicate aroma and colour — just 5 minutes of simmering is sufficient.