Pseudostellaria, Goji, Dendrobium and Dried Conch Soup

Why people make this soup

Few people think about their eyes until something goes wrong. Nourilo, who spends considerable time at the computer himself, makes a point of regular eye checks and has developed small daily habits — gentle eye massage, screen breaks, and soups like this one. At a recent eye exam, the optometrist was pleasantly surprised by how healthy his eyes looked. In traditional food therapy, the eyes are closely connected to the liver system — when liver blood and yin become depleted (through overwork, long screen hours, poor sleep), vision can become blurred, dry or strained. This soup brings together ingredients associated with replenishing that yin while also gently supporting stomach function, since good digestion underlies the body’s ability to nourish everything else.

Method

1. Rinse and briefly soak all ingredients.
2. Place everything into a pot with 1.8 L of water.
3. Bring to a boil, then reduce to a low simmer.
4. Cook for approximately 2 hours until the liquid reduces to 600–900 ml.
5. Drink the broth while warm; the goji berries and conch can be eaten.

Nourilo’s Tips

• This soup can also be prepared with lean pork added for a heartier meal-style soup — just blanch the pork first.
• Regarding dendrobium: there are many varieties at very different price points. Nourilo notes that the difference between expensive and less expensive dendrobium is often smaller than specialty shops would have you believe. The key is to find a reputable source. The rolled “pellet” style and the loose “strip” style are both fine to use — strips are sometimes sold so you can inspect them more easily.
• Vegetarians: simply omit the conch and substitute red kidney beans or black-eyed peas. These are also associated with eye health in traditional practice, and they make the soup more filling.
• Children 3 and older can drink this soup; Nourilo suggests limiting it to twice a week for younger children.