Spinach and Pork Liver Soup

Main Ingredients

• Pork liver 150g
• Spinach 200g (about 1 bunch)
• Fresh ginger 5 slices
• Goji berries 10g
• Cooking wine 1 tbsp (approx. 10ml)
• Light soy sauce 1 tsp (approx. 5ml)
• White pepper powder a pinch
• Salt to taste
• Sesame oil a few drops
• Water approx. 800ml

Steps

1. Soak pork liver in water for 30 minutes, changing the water 2-3 times to remove blood. Slice into approx. 0.3cm thick pieces. Marinate with cooking wine, light soy sauce, a pinch of white pepper, and 1 slice of ginger for 15 minutes. Wash and trim spinach, cut into approx. 5cm sections. Julienne the ginger.

   

2. Bring water to a boil, blanch spinach for about 30 seconds, then transfer to cold water, drain, and set aside. (This removes most of the oxalic acid, preventing calcium-binding and reducing the astringent taste.)

   

3. Bring water (approx. 800ml) to a boil with the julienned ginger, then simmer for about 3 minutes to release the ginger flavor.

   

4. Gently add the marinated liver slices one by one to the boiling broth. Cook until the liver changes color and is just cooked through (about 1-2 minutes). Do not overcook, or the liver will become tough.

   

5. Add the blanched spinach and goji berries. Bring to a boil, then season with salt. Turn off the heat, add a few drops of sesame oil, and serve hot.

   

TCM Notes

Nourishing blood, supporting liver health & improving anemia (core benefit): Pork liver is rich in heme iron (approx. 22.6mg per 100g) and high-quality protein. Spinach provides non-heme iron and folate. Together, they help improve iron-deficiency anemia symptoms such as pale complexion, dizziness, fatigue, and palpitations. Supporting liver health, brightening eyes & relieving eye strain: Pork liver is rich in vitamin A (approx. 4972µg RAE per 100g) – essential for normal vision. It helps relieve dry eyes, blurred vision, and night blindness. Spinach provides beta-carotene and lutein, which also protect vision. Nourishing yin, moistening dryness & promoting intestinal health: Spinach is cool in nature and sweet in taste, acting on the large intestine and stomach meridians. It nourishes yin, moistens dryness, and promotes bowel movements, relieving constipation and thirst. Pork liver nourishes yin and blood, together improving dry skin during autumn and winter. Rich in trace minerals: Pork liver provides zinc, copper, selenium, and other trace minerals. Spinach is rich in potassium, magnesium, vitamin C, and vitamin K – providing comprehensive nutrition.

Suitable for：Those with iron-deficiency anemia, pale complexion, or fatigue Those with eye strain, dry eyes, or long-term screen use Growing children and adolescents Women needing blood nourishment after menstruation or childbirth Those recovering from illness or with nutritional deficiencies Those with dry skin or constipation in autumn and winter General population for daily nutritional support

Not suitable for：Those with hypercholesterolemia or hyperlipidemia (Use with caution!): Pork liver is high in cholesterol (approx. 288mg per 100g) – those with high cholesterol should strictly limit intake. Those with acute gout flare-ups (Use with caution!): Pork liver is a high-purine food – strictly avoid during acute attacks. Those with hypertension or coronary heart disease (Use with caution): Pork liver is high in cholesterol – avoid excessive consumption. Those with severe liver dysfunction (Use with caution): Pork liver is high in copper – those with liver dysfunction should consume only under medical guidance. Those allergic to pork liver or spinach (Avoid). Those taking vitamin C supplements (Note): Copper in pork liver can oxidize vitamin C, reducing its effectiveness. It is recommended to space consumption at least 2 hours apart.