All soups › Heat-clearing
Large mustard green and salted egg fish soup
“Heaty? Then this is the pot.”
Ingredientsone pot, serves 4
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.
- Bring the water to the boil, or pan-fry the fish first and add boiling water for a milky white base.
- Add the mustard green stems, ginger slices and salted egg yolk and boil for about 10 minutes.
- Add the mustard green leaves.
- Put the fish slices in for a final 2 to 3 minutes.
- 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
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.