老火湯LO FO TONG

All soups › Family classics

Ginger-scallion clam soup / "oil-and-salt-water" clam and glass noodle soup

薑蔥蜆湯／油鹽水花甲粉絲湯
whets the appetiteAll year quick-boiled · 12 minutes Not yet surveyed (we say so honestly)

“Just off the stove — drink it while it is hot.”

Ingredients

街市Clams (generic, large clams)· 花甲 or large clams; purge the sand first600 g (1 catty)
街市Fresh ginger· fried in the hot wok until fragrant to start the soup5 slices
街市Spring onion / scallion2
百子櫃Mung bean vermicelli· soak for 30 minutes until soft1 bunch
百子櫃Peppercorn, chiefly white· optional whole white peppercorns; a 白蘿蔔 and pepper variation is the warming versiona pinch

Method

「油鹽水」 (oil and salt water) is the boat people's stripped-back way of seasoning: heat the wok, add oil and fry the ginger slices (plus shallot or shredded 大頭菜) until fragrant, add water and salt and bring to the boil, then add the clams and glass noodles, cover and cook for 2 to 3 minutes until every clam has opened.

  1. Purge the sand from the 花甲 or large clams. Soak the glass noodles for 30 minutes until soft.
  2. Heat the wok, add oil and fry the ginger slices until fragrant (the boat people's version adds shredded 大頭菜, preserved mustard root).
  3. Add water and salt and bring to the boil.
  4. Add the clams and glass noodles, cover, and cook for 2 to 3 minutes until every clam has opened.
  5. Finish with sugar, ground pepper and cut spring onion.

Who it suits

  • anyone after a quick, naturally sweet soup
  • families eating seafood in summer

Who should take care

  • people with gout should be careful (shellfish)
  • the clams must be fully purged of sand

Soup stories

The 油鹽水 method is the culinary inheritance of the boat people (蜑家), taken up by Hong Kong households, and it gives the city a line of quick-boiled soups distinct from Guangzhou home cooking. The version with pepper, radish and glass noodles cooked with large clams is the winter variation, traditionally made to warm the stomach and drive off the cold.

From the same family

Double-boiled fish head with gastrodia, ligusticum and angelica dahuricaNot yet surveyed (we say so honestly)
天麻川芎白芷燉魚頭
calms the spiritAll yearAutumnWinter
街市Fish head (bighead carp)· 1 large fish head百子櫃Gastrodia tuber· 12 g百子櫃Sichuan lovage rhizome· 9 to 12 g百子櫃Dahurian angelica root· 12 to 15 g街市Fresh ginger· 3 slices

“Simmered the whole day — nothing held back.”

Fish head soup with ligusticum, angelica dahurica and gastrodiaNot yet surveyed (we say so honestly)
川芎白芷天麻魚頭湯
dispels coldrelaxes sinews and jointsWinterAll year
街市Fish head (bighead carp)· 1百子櫃Sichuan lovage rhizome· 12 g (3 mace)百子櫃Dahurian angelica root· 12 g (3 mace)百子櫃Gastrodia tuber· 20 g (5 mace)街市Lean pork· 300 g百子櫃Red jujube date· 4… +1

“Simmered the whole day — nothing held back.”

Goji leaf, pig liver and lean pork soupNot yet surveyed (we say so honestly)
枸杞葉豬膶瘦肉湯（枸杞菜湯）
soothes the liverbrightens the eyesnourishes bloodSpringSummerAll year
街市Goji leaves· 1 to 2 bunches街市Pig liver· about 150 to 200 g街市Lean pork· about 150 g百子櫃Goji berry / wolfberry· 1 tablespoon街市Fresh ginger· 2 slices百子櫃Rice wine (cooking wine)· a splash (少許)

“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.