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.

Who it suits / who should be cautious

• Suits anyone who wants to support eye health, clear lung dryness, or ease coughs with phlegm; also good for those who feel internally “heated”
• Suitable for adults and children; pregnant women can adapt the recipe using gou qi zi (goji berries) and pork liver in place of goji leaf — Bro Niu confirmed this is fine in early pregnancy
• If red goji leaf is unavailable, regular goji leaf (gou qi cai) or watercress (xi yang cai) can be substituted

Why these ingredients (the food-therapy logic)

• Red goji leaf (hong gou qi cai): Rich in vitamins and minerals; in traditional food therapy associated with clearing dryness from the lungs, brightening the eyes, dissolving phlegm, and supporting urination; note that despite the name, it is a vegetable (not the same as goji berry)
• Pork liver: One of the richest sources of iron in Chinese cuisine; traditionally strongly associated with nourishing the blood and supporting liver and eye function — the liver “opens to the eyes” in Chinese medicine theory
• Lean pork: Adds balanced protein to the soup and creates a fuller, more satisfying broth
• Ginger: Warms the stomach, reduces any raw flavour from the liver, and aids the digestive processing of the other ingredients

Ingredients (3–4 bowls)

Ingredient	Amount	Notes
Red goji leaf	150 g (4 liang)	Soak and wash thoroughly to remove sand and soil
Pork liver	112 g (3 liang)	Sliced
Lean pork	225 g (6 liang)	Sliced
Fresh ginger	2 slices

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 5 bowls 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.

Bro Niu’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.

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Published August 21, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.