Fresh Yam, Goji Berry, Pork Rib and Conch Soup

Why people make this soup

People who stay up late or stare at screens all day often find themselves running on fumes — dry eyes, mental fog, a general sense of depletion that sleep alone doesn’t fix. In traditional food-therapy thinking, this pattern points to a weakened yin, and seafood like conch is prized for gently replenishing it. Combined with fresh yam and goji berries, this soup becomes a steady, nourishing companion for anyone whose lifestyle quietly drains their reserves.

Method

1. Peel the fresh yam, rinse under cold water and cut into bite-sized pieces.
2. Rinse goji berries and soak in 300 ml of water; pit the red dates.
3. Blanch the pork ribs in boiling water for 3–4 minutes; drain and rinse.
4. Thaw the conch fully, then blanch briefly in boiling water; drain.
5. Place ribs, conch, ginger, red dates, and 2.4 L of water in a pot. Bring to the boil.
6. Add the fresh yam and soaked goji berries.
7. Reduce to a low simmer and cook for 2 hours.
8. Season lightly with salt if desired. Serve the soup and eat the solid ingredients.

Nourilo’s Tips

This is a naturally sweet, clear soup that is gentle enough for all ages. If you cannot find frozen conch, you may substitute 75–112 g (about 75–115 g) of dried conch — soak it for 30 minutes and blanch before using. The small operculum found on dried conch contains good minerals, so keep it in the pot. Gout sufferers should replace conch with 38 g (about 37 g) dried lily bulb, which also soothes restless sleep.