Author: Mom’s Chinese Kitchen
Recipe type: Soup
Cuisine: Chinese
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 6-8
Ingredients
1 bunch goji (wolfberry) leaves, ¾ to 1 pound (340 to 450 grams)
1 tablespoon dried wolfberries
6 dried scallops
1 small piece chicken breast or pork shoulder, about ¼ pound (optional)
1 teaspoon thin soy sauce
1½ quarts (1.5 liters) pork or chicken broth
2 eggs
salt to taste
Instructions
1.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.
2.Carefully separate the goji leaves from their stems. Watch out for thorns. Discard the stems and rinse the leaves in cold water.
3.If using pork or chicken, cut it into very thin slices and marinate it in the soy sauce.
4.Bring the broth to a boil, 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.
