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.

Method

1. Soak the red goji leaf in water for a few minutes to remove sand and soil; drain and set aside.
2. Slice the pork liver and lean pork into thin pieces; rinse under cold water.
3. Place the pork slices, pork liver, and ginger into a pot with 1.5 L of water.
4. Bring to a rolling boil over high heat.
5. Add the red goji leaf to the boiling soup. Cook for a further 10 minutes.
6. Season lightly if desired. Serve immediately, eating both the soup and all the ingredients.

Nourilo’s Tips

• The general principle for leafy vegetables in soup: always add them to already-boiling water (not cold water). They cook quickly and their nutrients are better preserved when added to a hot broth.
• Red goji leaf has quite a lot of soil and sand clinging to the leaves — take extra care when washing, and soak it for a few minutes before rinsing.
• If red goji leaf is not available in your local area, regular goji leaf (gou qi cai) or watercress (xi yang cai) works very well as a substitute. Alternatively, if you prefer not to use pork liver, carrot (hong luo bo) can be used in its place while still giving the broth a lovely orange colour and nourishing quality.
• The soup colour will be a beautiful pale red — this is perfectly normal and comes from the natural pigments in the leaves.