Wolfberry Leaf and Lean Pork Soup

Why people make this soup

The wolfberry plant (Lycium barbarum) is known in the West mainly for its bright red berries — goji berries. But in traditional Cantonese cooking, the whole plant is a treasure. When wolfberry leaves come into season, it is the ideal time to make this classic soup. The fresh leaves have a mild, slightly grassy flavour, and together with the berries and the root bark, they create something genuinely restorative.

This is particularly popular among people whose eyes feel tired and strained from long hours in front of screens, or who are concerned about fatty liver — a condition increasingly common among city dwellers who eat a lot of meat and fried food. Traditional food therapy associates the wolfberry plant with supporting liver circulation, preventing fat accumulation in liver cells, and promoting cell renewal. Of course, this is a soup, not a medicine — but it is a pleasant, healthy one that has been part of Cantonese kitchens for generations.

Who it suits / who should be cautious

• Well suited to those with eye fatigue, mild liver concerns, high blood pressure, or elevated blood sugar — traditional food therapy considers this soup helpful for all of these
• Good for everyday consumption for the whole family
• Those experiencing acute illness or fever should generally avoid tonic soups until they have recovered

Why these ingredients (the food-therapy logic)

• Wolfberry leaves (gou qi cai): Rich in vitamins B2 and C; traditional food therapy associates them with clearing heat from the blood, supporting liver function, and helping to disperse fat accumulation in liver cells
• Wolfberry root bark (di gu pi): The bark of the wolfberry root; considered sweet and cool in nature; traditionally associated with clearing deficiency heat, stopping night sweats, and cooling the blood
• Goji berries (gou qi zi): Well-known for their carotenoids and riboflavin content; traditionally associated with nourishing the liver and kidneys, moistening the lungs, and supporting eye health
• Lean pork: Provides protein and substance to the broth; traditionally neutral in nature and suitable for most constitutions

Ingredients (3–4 bowls)

Ingredient	Amount	Notes
Fresh wolfberry leaves	300 g	Pick leaves off stems; rinse well
Goji berries	15 g	Soak briefly in water
Wolfberry root bark (di gu pi)	15 g	Rinse and soak briefly; available at Chinese herb shops
Lean pork	225 g	Sliced thinly

Method

1. Pick the leaves off the wolfberry stems and rinse them well. Rinse and soak the goji berries and wolfberry root bark briefly.
2. Slice the lean pork into thin pieces.
3. Add the pork and wolfberry root bark to a pot with 5 bowls of water. Bring to a boil and simmer for 30 minutes.
4. Add the wolfberry leaves and goji berries. Continue to cook for a further 15 minutes.
5. Serve immediately and eat the leaves along with the broth.

Bro Niu’s tips

This soup also benefits those with high blood pressure and high blood sugar, as the wolfberry plant is traditionally associated with helping to moderate blood sugar elevation. It does not have a dampness-draining effect, so do not add barley if that is your goal — make a separate dampness-clearing soup instead.

Community questions answered (selected)

• Q (Qchan): I remember you mentioned a recipe for hot flushes and sweating during menstruation involving loofah, goji, and di gu pi — can you confirm? Bro Niu: Yes, use loofah (si gua), goji berries, and wolfberry root bark (di gu pi). Di gu pi is the root of the wolfberry plant and is very effective at clearing deficiency heat and stopping night sweats. If sweating is heavy, use 5 qian of di gu pi; it is available at Chinese herb shops.

• Q (Katy): Are there people who should not eat wolfberry leaves? I felt my eyes were dry the next morning after drinking this soup. Bro Niu: Wolfberry leaves should actually benefit the eyes, not cause dryness. The dryness was likely caused by something else. Try brewing some chrysanthemum tea, or take a packet or two of Xiasang Leaves formula — this helps to clear liver heat and improve eye comfort.

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Published July 7, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.