Kau Kee Soup (Wolfberry Leaves Soup)
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Kau Kee Soup Recipe
Kau kee is filled with sharp thorns along the stalks, so be extra careful when handling and disposing this vegetable. The leaves wither fast, so do try to use it within 1-2 days of purchase.
- 200g minced pork (or chicken)
- 1 packet (200g) kau kee (boxthorn/枸杞菜/九杞菜）
- 1.2 litre water
- 1 chicken bouillon cube, preferably MSG-free
- small pinch of salt to taste; only if needed
- 1 egg whisked
- 1 tbsp wolfberries soaked in water until puffy; drained
- sesame oil to taste
- 1 tbsp light soy sauce
- 1/2 tsp fish sauce
- 1 tsp Chinese Shaoxing wine
- 1 tsp sesame oil
- 5 dashes white pepper powder
- 1/2 tbsp cornstarch
- Marinade mince pork with (A) for at least 30 minute, up to overnight in the fridge.
- Prepare kau kee leaves. Carefully pluck the leaves from the stalks, taking care to avoid the sharp thorns. Rinse the leaves & drain.
- Make the soup. Bring water and soup cube to a boil. Using two spoons, flatten one spoonful of pork and add it into the soup. Do so until all the pork is used up. Add kau kee leaves and simmer for 5 minutes. Season the soup to taste with salt, only if needed.
- Make egg drop. Bring the soup back to a boil. Using chopsticks or a spatula, stir the soup to create a whirlpool, then swirl in the egg all around the pot. Wait a few seconds and at the first sight of the egg solidifying, use chopsticks to stir the soup gently to disperse the egg.
- Serve. Add wolfberries and turn off the stove. Ladle soup to serving bowls. Drizzle a few drops sesame oil for added aroma and serve.