Chinese Yam, Goji Berry and Maca Root Pork Soup

Why people make this soup

Nourilo was curious after spotting fresh maca root from Sichuan at an organic shop — a vegetable that originates in the high Andes of Peru and has earned the nickname “Peruvian ginseng.” Research associates maca with supporting hormonal balance, combating fatigue, improving fertility, easing menopausal symptoms, and reducing anxiety. When he tried it in a soup with Chinese yam and goji berries, the flavour surprised him: clean, fragrant, and faintly sweet — reminiscent of fresh ginseng or dang shen. No adverse effects were apparent in the research he reviewed, and paired with classic tonic ingredients, it becomes a pleasant everyday wellness soup for adults.

Method

1. Blanch the lean pork briefly in boiling water to remove impurities; drain and rinse.
2. Peel the Chinese yam and slice. Rinse the maca roots and slice. Rinse the goji berries.
3. Place all the ingredients into a pot with 2.4 L of water.
4. Bring to a boil, then reduce to a gentle simmer for 2 hours until the liquid reduces to about 1.2 L.
5. Season with salt and serve. Eat the soup along with the yam, pork, and maca.

Nourilo’s Tips

Even though maca is not a member of the ginseng family, treat it like a tonic herb: avoid strong tea and white radish on the same day as this soup, as these may counteract the tonic effect. Dried maca works just as well as fresh. Both men and women can enjoy this soup. If you find fresh maca at a Chinese herb shop or organic store, Peruvian-origin maca is generally considered the gold standard, though Sichuan-grown varieties are increasingly available and work well in soups.