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 (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 ^_^.
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
Serves: 3-4
Prep Time: 10 mins
Cook Time: 12 mins
Ingredients:
- 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
Directions:
- 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.