Amaranth (Chinese spinach) and tofu soup

Ingredientsone pot, serves 4

Method

A fast-boil soup: ingredients go in once the water boils. 莧菜 cooks very fast, so put it in late to keep it from going to mush.

1. Bring about 1.2 litres of water to the boil
2. Add the ginger slices, the 莧菜 (amaranth greens) and the 豆腐 (tofu)
3. Boil over medium-high heat for 10 to 15 minutes
4. Season with salt

Who it suits

• summer days when you feel heaty or have mouth ulcers
• 莧菜 for iron and calcium (the folk saying is that it builds blood), 豆腐 for protein

Who should take care

• people with cold, weak digestion (脾胃虛寒) should drink only a little

Soup stories

Alongside 節瓜 soup, this is the default family fast-boil from June to September. The red 莧菜 version dyes the soup pink, a childhood memory Hong Kong food writers bring up again and again.

From the same family

Winter melon, dried shrimp and glass noodle soupAngled loofah, cloud ear fungus and pork slice soupYellowcress (marsh cress) and snakehead fish soup

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.