Recipe: Egg Drop Soup with Boxthorn Leaves / Wolfberry Leaves / Gau Gei Choi
This is a healthy soup that’s easy to prepare. I came across this recipe while searching for easy recipes using Goji leaves. Other names include boxthorn leaves, wolfberry leaves, and 枸杞菜 (九枝菜). In the market, I just go by its Cantonese name, gáu-géi-choi. It’s easy to spot with its lengthy and thorny branches. So handle them with care!
Wolfberries, along with its leaves, are used in this recipe. Both are said to be beneficial for the eyes. And then scallop added to replenish blood and improve spleen.
Prep and Cook Time (Serves 2)
Prep: 30 minutes
Cook: 30 minutes
- 1 bunch goji (wolfberry) leaves (I used 2.5 stalks)
- 1 teaspoon dried wolfberries
- 2 dried scallops
- 1 egg
- 500ml of pork stock (or chicken)
- 1 small piece chicken breast or pork meat (optional)
- 1 teaspoon thin soy sauce (I omitted for toddler’s sake)
- salt to taste (I omitted for toddler’s sake)
- Soak the dried scallops in water until soft, about 30 minutes. Rinse, then break apart into threads.
- Soak the wolfberries in water until soft, about 15 minutes. Rinse several times in cold water.
- Carefully separate the goji leaves from their stems. Watch out for thorns. I usually use scissors to cut the leaves stalk from the stem. Discard the stems and rinse the leaves in cold water.
- Optional: Cut pork or chicken into very thin slices and marinate it in the soy sauce. (I skip the marination part for toddler’s sake.)
- Bring the broth to a boil, the then add the wolfberries and scallops.
- Simmer for 15 minutes.
- Add the goji leaves and the meat, and continue simmering for another 5 minutes.
- Beat the eggs lightly with a fork and add them very slowly to the soup to create the egg flower.
- Season with salt to taste. (I skip this for toddler’s sake.)
Recipe inspired by www.momschinesekitchen.com