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.

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 1.5 L 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.

Nourilo’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.