Kau Kee Soup (Wolfberry Leaves Soup)

This kau kee soup (枸杞菜汤) is a “one-dish” soup with greens, meat, egg and wolfberries in it. It is nutritious, delicious and quick-cooking. All I need to complete my meal is a bowl of warm steamed rice to go with it.

See Also:

Kau Kee (Wolfberry/Goji Berry Leaf)
Kau kee (also known as boxthorn/wolfberry leaf/枸杞菜) is actually the leaves of the wolfberry (goji berry/枸杞) plant. The leaves wither fast, so do try to use it within 1-2 days of purchase. I will wash, prep and spin dry the leaves on the day of purchase, keep them in a salad jar overnight in the fridge, and use them for cooking within 1-2 days. A packet of kau kee (200-250g) provide substantial leafy greens in a pot of soup which serves up to 4 persons, so it is a “high cp” veg for me ^_^.

Sharp thorns on "kau kee" (wolfberry/goji berry leaf)
The stalks of the wolfberry plant is filled with sharp spikes resembling the thorns of a rose stalk. Be very careful in handling and disposal of the kau kee stalks.

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

(A) Marinade

  • 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


  1. Marinade mince pork with (A) for at least 30 minute, up to overnight in the fridge.
  2. Prepare kau kee leaves. Carefully pluck the leaves from the stalks, taking care to avoid the sharp thorns. Rinse the leaves & drain.
  3. 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.
  4. 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.
  5. Serve. Add wolfberries and turn off the stove. Ladle soup to serving bowls. Drizzle a few drops sesame oil for added aroma and serve.