
Goji leaf and pork liver noodle soup
Tender spring goji leaves and pork liver in a clear, sweet soup with fine noodles, to cool the liver and nourish blood.
- 18 min
- Serves 2
- Quick soup
- Easy
Why it suits you: Yin-deficient types are prone to rising liver fire around Clear and Bright, with dry eyes, a dry mouth and poor sleep. Goji leaves cool the liver and brighten the eyes, and pork liver nourishes liver blood, matching the season's aim of clearing heat and nourishing the liver and kidneys.
Method
Prep 10 min · Cook 8 min- 1Soak the liver in water for 10 minutes to draw out the blood, drain and toss with the cornflour and a little salt.
- 2Cook the vermicelli in a separate pan of boiling water for 2 minutes and divide between bowls.
- 3Bring the water to the boil with the ginger and goji berries, add the goji leaves for 1 minute, then the liver for 1–2 minutes until just cooked. Season.
- 4Pour the soup over the noodles and eat straight away.
Cautions
- Liver is high in cholesterol; once a week is enough, and eat little if you have gout.
Chef's tips
- Take the liver off the heat as soon as it changes colour so it stays tender.
The TCM view
Goji leaves are sweet, bitter and cool, clearing heat and brightening the eyes. Pork liver is sweet, bitter and warm, nourishing liver blood; goji berries nourish the liver and kidneys. Cool and warm balance, clearing the liver without harming yin.



