老火湯LO FO TONG

All soups › Heat-clearing

Large mustard green and salted egg fish soup

大芥菜鹹蛋魚湯
clears heatcools internal fireAutumnWinter quick-boiled · 20 minutes Not yet surveyed (we say so honestly)

“Heaty? Then this is the pot.”

Ingredients

街市Large / head mustard green1
街市Salted duck egg· raw salted eggs, yolk and white separated: the yolk goes in early for seasoning, the white goes in at the end to set in ribbons1 to 2
街市Fish slices (grass carp fillet)· grass carp slices; or 1 crucian carp or fish bones and belly (can be pan-fried first for a milky white base)about 225 g
街市Fresh ginger3 to 4 slices

Method

Add the ingredients once the water boils, or pan-fry the fish first for a milky white base. The salted egg yolk goes in early to give up its flavour, and the white is poured in at the end to set in ribbons. Do not stir it, so the soup stays clear.

  1. Bring the water to the boil, or pan-fry the fish first and add boiling water for a milky white base.
  2. Add the mustard green stems, ginger slices and salted egg yolk and boil for about 10 minutes.
  3. Add the mustard green leaves.
  4. Put the fish slices in for a final 2 to 3 minutes.
  5. Pour the salted egg white in last so it sets in ribbons, do not stir, and it is ready.

Who it suits

  • a cooling soup after a heaty week
  • seasoned by the salted egg, with very little added salt

Who should take care

  • Salted egg is high in sodium and cholesterol, so people with high blood pressure should go easy
  • Those with a cold constitution should add more ginger

Soup stories

The fish version of the salted egg and mustard green family. The pork version, 芥菜鹹蛋肉片湯, is the everyday one with better documentation behind it. It belongs to the same family as the hairy gourd, salted egg and pork slice soup already in this collection.

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.