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Mustard green, salted egg and pork slice soup
芥菜鹹蛋肉片湯
“Heaty? Then this is the pot.”
Ingredientsone pot, serves 4
街市Lean pork· sliced, and marinated with 1 teaspoon light soy sauce, half a teaspoon sugar, 1 teaspoon cornflour, pepper and oil100 g
街市Fresh ginger· old ginger smashed into large slices. 芥菜 soups always take large smashed slices of old ginger, to keep the cool nature from bringing on a cough3 to 4 slices
Method
Heat the wok and fry the ginger until fragrant, soften the 芥菜 stems in it and then add the leaves, then pour in boiling water. The salted egg yolk goes in first and the white after. Do not stir the white, let it set into ribbons.
- Heat the wok and fry the ginger slices until fragrant (爆香, a quick high-heat fry to bring out the aroma)
- Add the 芥菜 (mustard greens) stems and stir-fry until soft, then add the leaves
- Pour in 4 cups of boiling water
- When it comes back to the boil, add the pork slices and the 鹹蛋 (salted duck egg) yolk
- Once the pork is cooked, add the salted egg white and do not stir, let it set into ribbons
- Turn off the heat and taste
Who it suits
- cooling down when you feel heaty
- a family soup for winter, when 芥菜 is in season
Who should take care
- 鹹蛋 is high in sodium and cholesterol, so take it in moderation
- people with a cold stomach should be generous with the ginger
Soup stories
The News Lens ran this soup as its example of a winter fast-boil, in an extract from 《四季裡的港式湯水圖鑑》, which shows how canonical it is. 節瓜鹹蛋肉片湯, already listed under the long-boiled soups, is its sibling.
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.