Chili Leaf, Goji Berry and Pork Liver Soup

Why people make this soup

In TCM, the liver and the eyes are closely connected — the liver is said to “open to the eyes,” meaning that the health of the liver directly influences the quality of vision. By around age 43 for women and 45 for men, most people begin to notice their near vision softening; for older adults, blurrier sight is simply a part of life. Traditional Cantonese food therapy recommends regularly eating ingredients that nourish the liver as a gentle, dietary way to support the eyes from within.

Chili leaves — the fresh, tender leaves from the chili plant — are a seasonal vegetable that also happen to be a practical food-therapy ingredient. They are rich in calcium, carotenoids, and multiple vitamins, and have a mild warming quality that is good for the stomach. Paired with goji berries and pork liver, both long used in Chinese food therapy as allies for liver and eye health, this simple soup is quick to make, naturally sweet and savoury, and suitable for the whole family.

Method

1. Remove the tough stems from the chili leaves; keep the tender leaves, flowers, and any small fruits — all are edible and nutritious. Rinse well.
2. Soak the goji berries in cold water for a few minutes; drain.
3. Slice the pork liver thinly and rinse thoroughly under cold water.
4. In a pot, bring 1.5 L of water to a boil. Add the pork liver, ginger, and goji berries.
5. Cook over medium heat for about 15 minutes.
6. Add the chili leaves and simmer for a further 5 minutes until just wilted.
7. Serve and eat the broth and all the ingredients.

Nourilo’s Tips

Chili leaves can be enjoyed as a vegetable in their own right — stir-fried with garlic and ginger, they are fragrant and delicious. When using them in soup, including the flowers and small fruits (even the tiny peppers) adds extra nutrition. The leaves are not spicy at all, even when they come from hot-pepper varieties like bird’s eye chilli. If you are unable to find chili leaves at your local market, ask the vegetable stall — during the season, larger stalls usually carry them.