Kau See Soup (Matrimony Vine Leaf Soup with Goji Berries)
Matrimony Vine Leaf Soup with Goji Berries is a traditional Chinese recipe (from Canton) for a classic light soup of wolfberry (goji) leaves and berries with pork in light stock finished with an egg. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Matrimony Vine Leaf Soup with Goji Berries.
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Ingredients:
1 bunch of fresh matrimony vine leaves (goji berry leaves)
100g wolfberry fruit (goji berries), either fresh or soaked in warm water if dried
80g minced chicken or pork
1 tsp cornflour
2 tsp soy sauce
1 tsp sesame oil
1/2 tsp sugar
1 egg
1.5l water
salt and freshly-ground black pepper, to taste
soy sauce, to taste
Method:
Strip the leaves from the stalk, place in a bowl, cover with cold water and allow to soak for 10 minutes. After this time, rinse well, turn into a colander and set aside to drain.
In a bowl, mix the minced meat with the cornflour, soy dauce, sesame oil and sugar. Set aside to infuse for 10 minutes.
Add the 1.5l water to a pan and bring to a boil. Drop in the wolfberry fruit, return to a simmer and cook, partly covered, for about 12 minutes, or until the fruit are just tender.
When the meat mixture has infused, wet your hands and shape the meat mixture into little balls. Drop these into the simmering soup then add the leaves. Return to a simmer and cook, uncovered, for a further 10 minutes, or until the leaves have fully wilted.
Season to taste with salt, black pepper and soy sauce then bring the soup to a brisk boil. Whisk the egg well in a bowl then pour in a circular motion into the soup to make 'egg flower strands'. Cover the pan and take from the heat. Serve immediately.
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