Sea Samphire, Goji and Egg Drop Soup

Why people make this soup

Sea samphire (also called sea asparagus or Salicornia) is a bright green, jointed succulent that grows along coastal salt flats, originally from the Mediterranean and Middle East. Beyond its distinctive appearance, this plant has a nutritional profile richer than most land vegetables: more protein, and meaningful amounts of calcium, iodine, zinc, and selenium. These minerals, individually, are associated with cardiovascular health, thyroid function, antioxidant activity, and immune support. The soup itself is almost embarrassingly simple — stock, goji berries, sea samphire, one beaten egg — but the result is genuinely delicious. No salt is needed because the sea samphire provides its own. A useful weeknight soup for anyone keeping an eye on blood pressure, blood sugar, or general immune resilience.

Method

1. Rinse sea samphire gently in cold water.
2. Soak and rinse goji berries.
3. Beat the egg in a small bowl until uniform.
4. Bring the stock to a rolling boil in a pot.
5. Add goji berries and sea samphire. Simmer for 5 minutes.
6. Slowly drizzle the beaten egg into the boiling soup while stirring gently — this creates the characteristic silky egg flower (dan hua) ribbons.
7. Simmer for another minute. Taste before adding any salt — the sea samphire typically provides sufficient seasoning.
8. Serve immediately.

Nourilo’s Tips

Sea samphire is not always easy to find — look for it at organic grocery stores, Chinese or Asian grocers, or online. It is increasingly cultivated in Taiwan and sometimes appears in UK markets. Once rinsed, it needs no preparation beyond rinsing. Its firm, slightly salty flavor makes it delicious chopped into stir-fried eggs or mixed into salads, not just soups. No salt is needed when cooking with it.