Red Goji Leaf, Pork Liver, and Lean Meat Soup

Why people make this soup

Red goji leaf (also called dry-land watercress) is a relatively unusual find at organic vegetable suppliers and Asian grocers — worth picking up whenever it is available. It looks a little like watercress with smaller leaves, and comes from Yunnan province in southwest China, though it has also become popular in Thailand and Taiwan as a health vegetable. When simmered with pork liver and a little ginger, the broth turns a beautiful pale red colour and carries a pleasant, delicate fragrance. Red goji leaf is rich in vitamins and minerals, and is traditionally associated with clearing heat from the lungs and liver, supporting the eyes, and easing coughs. The addition of pork liver makes it doubly nourishing for the eyes, as pork liver is one of the most blood-nourishing animal foods in Chinese culinary tradition.