Night-Blooming Jasmine, Goji Berry and Fresh Fish Soup

Why people make this soup

Every year between May and August, the fragrant white clusters of night-blooming jasmine (ye xiang hua) come into season — available at Chinese and Asian grocers for stir-fries and soups. The flowers traditionally clear liver heat and brighten the eyes; a fresh, mild-fleshed sea fish provides high-quality protein for recovery; and goji berries add classic liver-and-kidney nourishing support. The result is naturally sweet, delicate, and genuinely satisfying.

Method

1. Wash the night-blooming jasmine flowers, remove the stems, and set aside.
2. Rinse the goji berries.
3. Clean and score the fish; pat dry if needed.
4. Heat a wok or saucepan over medium-high heat with a little oil. Pan-fry the fish with the ginger slices until golden on both sides and fragrant.
5. Carefully pour in 1.8 L of boiling water and the ginger. Bring to a rolling boil and cook for 20 minutes on high heat — this creates the characteristic milky white broth.
6. Remove the fish bones if desired (they will loosen naturally after this boiling). Add the night-blooming jasmine flowers and goji berries.
7. Cook for a further 10 minutes. Season lightly with salt. Serve immediately.

Nourilo’s Tips

After boiling the fish vigorously, the meat and bones will naturally separate. Skim out the loose bones before adding the flowers, so you can eat the soup with the flowers and goji berries comfortably. Night-blooming jasmine is only available fresh in season; if you cannot find it, this soup can be made with other leafy greens, though the traditional eye-supporting benefit will differ. If someone at the table has eye inflammation, you can sear the ginger separately and not add it to the pot — keep the soup itself cool and clear.