Wolfberry Leaf, Goji & Egg White Soup

Why people make this soup

As we age, metabolism slows and the liver tends to hold on to more, so Bro Niu likes to work liver-supporting foods into everyday meals. Long-simmered herbal soups aren’t for everyone — not everyone has the time or takes to the taste — so a quick vegetable soup that still supports the liver is ideal. Wolfberry leaf (the leaf of the goji plant) is traditionally valued for the liver and eyes, and is associated with supporting the small blood vessels of the liver; the leaf is said to carry even more of these benefits than the berry. This light soup is traditionally taken to support the eyes and the liver, with a nod toward the “three highs” too.

Who it suits / who should be cautious

• People who want a quick, light, liver- and eye-supporting everyday soup; traditionally also used for restlessness and thirst in children.
• Do not take it during a cold or any inflammation (including hepatitis). Do not have milk, goat’s milk or dairy products at the same time as wolfberry leaf.

Why these ingredients (the food-therapy logic)

• Wolfberry leaf (gou qi ye): Traditionally used to support the liver and eyes and to ease lung heat, restlessness and thirst; the stem on the leaf adds to its liver- and kidney-supporting reputation.
• Goji berry (gou qi zi): Traditionally used to nourish the liver and brighten the eyes.
• Egg white (dan qing): Lightens and smooths the soup.

Ingredients (3–4 bowls)

Ingredient	Amount	Notes
Wolfberry leaves on the stem	~225 g	Pluck leaves and soak/rinse; rinse stems and cut into sections
Goji berries	1 tbsp	Soak and rinse
Egg whites	1–2	Beat with a pinch of salt

Method

1. Pluck the leaves from the wolfberry stems and soak/rinse them; rinse the stems and cut into sections. Soak and rinse the goji berries. Beat the egg whites with a little salt.
2. Bring 5–6 bowls of water to a boil and cook the wolfberry stems for 15 minutes, then scoop them out.
3. Add the leaves and goji berries and cook another 10 minutes.
4. Pour in the beaten egg whites, then turn off the heat. Drink the soup and eat the contents.

Bro Niu’s tips

Boiling the wolfberry with its stems is traditionally said to support the liver and kidneys and ease lung heat. It is associated with helping children’s restlessness and thirst, conjunctivitis, and weakness of the lower back and knees from liver-kidney insufficiency. But while eating wolfberry leaf, avoid milk, goat’s milk and dairy at the same time, and don’t take it during a cold or inflammation.

Community questions answered (selected)

• Q (joey): You say not to drink this soup with inflammation — does that include hepatitis? Bro Niu: Inflammation includes hepatitis patients.

• Q (Afa): I have rosacea — can I drink this? Can I leave out the wolfberry stems? I have a chocolate cyst — can I add goji berries? Bro Niu: You can leave out the stems. People with rosacea or a chocolate cyst can both drink it and add goji berries.

• Q (Susanna): My mother always said vegetable soups are cooling — is it better to add a few slices of ginger? Bro Niu: Besides ginger, garlic, onion, pumpkin and chilli are also warming; you can also add neutral ingredients like fresh Chinese yam, carrot, potato or chayote to reduce the cooling nature.

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Published March 21, 2023 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.