Soups
Sea Samphire, Goji and Egg Drop Soup
Traditionally associated with supporting cardiovascular health and immune function
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.
Who it suits / who should be cautious
- Suitable for most people, including those managing high blood pressure, blood sugar, or cholesterol
- The natural sodium content of sea samphire means those on strict low-sodium diets should monitor their total daily intake
- Quick and light enough to serve as a starter or light meal
- Generally safe and mild; no specific contraindications
Why these ingredients (the food-therapy logic)
- Sea samphire (hai lu sun): A mineral-dense coastal plant; associated with anti-inflammatory properties, immune support, and supporting healthy blood pressure and blood sugar; sometimes called “plant seafood” or “sea ginseng” in Chinese wellness circles for its nutritional density
- Goji berries (gou qi zi): Associated with nourishing the liver and kidneys, brightening the eyes, and supporting overall vitality
- Egg: Provides complete protein, choline, and richness to balance the mineral brine of the sea samphire
- Light stock: Adds body and umami flavor without heaviness
Ingredients (2–3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Sea samphire (hai lu sun) | 75 g | Rinse gently; no peeling needed |
| Goji berries (gou qi zi) | 1 tablespoon | Soak briefly and rinse |
| Egg | 1 large | Beat well |
| Light stock (chicken or vegetable) | 3 bowls | Use a good-quality stock; no added salt needed |
Method
- Rinse sea samphire gently in cold water.
- Soak and rinse goji berries.
- Beat the egg in a small bowl until uniform.
- Bring the stock to a rolling boil in a pot.
- Add goji berries and sea samphire. Simmer for 5 minutes.
- Slowly drizzle the beaten egg into the boiling soup while stirring gently — this creates the characteristic silky egg flower (dan hua) ribbons.
- Simmer for another minute. Taste before adding any salt — the sea samphire typically provides sufficient seasoning.
- Serve immediately.
Bro Niu’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.
Published August 6, 2021 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
