Kau kei soup

This is another one of my quickie soups. You can use any ingredients with this vegetable. Sometimes I use fish balls instead of tofu.

Kau kei choi (九杞) or wolfberry leaves in English, is the leaf of the Chinese wolfberry vine. The tender and slightly bitter leaves come in long stalks and have sharp thorns on it. The fruit is called Boxthorn fruit or Chinese wolfberry (kei chi). It is useful for relief of hot flushes, pain in the joints and skin in addition to removing toxins from boils.

Ingredients

1 bundle of kau kei choi (wolfberry leaves)

1 small carrot

1 pack soft tofu

Thinly slice the carrots

Prepare the stock and add the carrots

Add the kau kei choi when the carrots are almost cooked

Season with salt and pepper

Cut the tofu into bite size pieces and add to the soup

Simmer for 5 minutes

Dish up and serve