Fresh Yam, Goji and Oxtail Soup

Why people make this soup

When the weather turns cold, older folks and anyone with a more fragile constitution feel the chill first. Nourilo’s habit in winter is to lean on gently warming, qi-building foods like beef, chicken and pork. Oxtail is one of his favourites — the small tail-tip pieces go especially tender and silky in a slow-simmered soup. Paired with fresh yam, goji and agaricus mushroom, it makes a comforting pot for the season.

Method

1. Thaw the oxtail, then blanch it in boiling water to remove impurities; drain.
2. Peel and cut the fresh yam into chunks. Soak and rinse the agaricus mushroom and goji berries.
3. Place all ingredients in a pot with 2.4–2.7 L of water.
4. Simmer for about 2 hours until reduced to roughly 1.2 L. Serve the soup together with the ingredients.

Nourilo’s Tips

In cold weather this soup nourishes qi and blood and also has a complexion-brightening side benefit. If you want a stronger warming, chill-dispelling effect, you can swap the oxtail for lamb leg meat.