老火湯LO FO TONG

All soups › Heat-clearing

Century egg and amaranth soup

皮蛋莧菜湯（莧菜皮蛋豆腐湯／金銀蛋莧菜）
clears heatcools internal fireSummer quick-boiled · 15 minutes A$4–8

“Heaty? Then this is the pot.”

Ingredients

街市Amaranth greens1 bunch
街市Century egg· cut into big chunks and added last, and letting a little dissolve thickens the soup1
百子櫃Tofu· optional1 block
街市Fresh ginger1 slice
街市Salted duck egg· adding a salted egg makes the 金銀蛋 gold and silver egg version1

Method

Add the ingredients once the water boils. The century egg goes in last, and letting a little of it dissolve thickens the soup. The teahouse style uses stock with sliced garlic.

  1. Bring water to the boil and add the amaranth, tofu and ginger slice.
  2. Boil over medium-high heat for 15 minutes.
  3. Add the chunks of century egg at the end.
  4. Salt it and it is ready.

Who it suits

  • heaty summer days, when the century egg is said to amplify the cooling power of the amaranth

Who should take care

  • Children and pregnant women should keep to a moderate amount (the old worry was lead in century eggs, and the ones sold in Hong Kong today are made lead-free, but moderation is still sensible)
  • People with a weak, cold spleen and stomach should go easy on it

Soup stories

The home version of the restaurant dish of amaranth poached in stock. 金銀蛋, gold and silver egg, which puts a salted egg in alongside the century egg, is the upgrade that came in from the 茶餐廳 cafes.

From the same family

Winter melon, dried shrimp and glass noodle soupNot yet surveyed (we say so honestly)
冬瓜蝦米粉絲湯（滾冬瓜湯）
clears heatdispels dampnesspromotes water metabolismSummer
街市Winter melon· about 600 g (1 catty)百子櫃Dried small shrimp· 1 to 2 tablespoons百子櫃Mung bean vermicelli· 1 bunch百子櫃Dried shiitake mushroom· 2 to 3街市Fresh ginger· 2 slices

“Heaty? Then this is the pot.”

Angled loofah, cloud ear fungus and pork slice soupA$7–15
勝瓜雲耳肉片湯（絲瓜滾湯）
clears heatcools internal fireeases the bowelsSummer
街市Angled loofah· 1 to 2百子櫃Cloud ear fungus· 1 small handful街市Lean pork· about 150 to 200 g街市Fresh ginger· 2 to 3 slices

“Heaty? Then this is the pot.”

Yellowcress (marsh cress) and snakehead fish soupNot yet surveyed (we say so honestly)
塘葛菜生魚湯
clears heatdispels dampnessmoistens the lungsSpringSummerAll year
百子櫃Yellowcress / marsh cress· 300 g百子櫃Snakehead fish· 1, about 600 g (1 catty)街市Lean pork· 300 g百子櫃Candied honey date· 2百子櫃Aged dried tangerine peel· 1 piece街市Fresh ginger· 3 slices

“Heaty? Then this is the pot.”

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.