老火湯LO FO TONG

All soups › Family classics

Milky fish head and tofu soup

魚頭豆腐湯（奶白滾魚頭湯）
nourishes the complexionAutumnWinterAll year quick-boiled · 25 minutes Not yet surveyed (we say so honestly)

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

Ingredients

街市Fish head (bighead carp)· a 大魚 head; the modern Hong Kong variation uses a salmon head (framed around heart health and collagen)1, split in half
百子櫃Tofu· firm tofu1 block
街市Fresh ginger4 to 5 slices
街市Spring onion / scallion2
街市White radish / daikon· optional; enoki or shimeji mushrooms also workto taste

Method

Pan-fry the fish head with the spring onion and ginger until golden on both sides, then you must add hot boiled water. Cold water will never boil up milky white, and this is the step that decides it.

  1. Pat the fish head dry and pan-fry it with the spring onion and ginger until golden on both sides.
  2. Add about 1.5 to 2 litres of hot boiled water.
  3. Bring to the boil over medium heat, then drop to medium-low and boil for 15 minutes until the soup turns milky white.
  4. Add the tofu and boil for 5 minutes.
  5. Season with salt.

Who it suits

  • an everyday warming soup for autumn and winter
  • the research records traditional claims of brain support (DHA in the fish head) and calcium (tofu); the salmon head version is pitched at heart health, complexion and collagen

Who should take care

  • people with gout should be careful with milky fish head soup
  • the salmon head version is oilier

Soup stories

A soup shared with the Shanghai and Jiangnan table that long ago settled fully into Hong Kong homes. The salmon head version is the supermarket-era Hong Kong adaptation, since salmon heads are cheap and easy to buy.

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.