Mustard green, tofu and lean pork soup

Ingredientsone pot, serves 4

Method

A fast-boil soup: ingredients go in once the water boils. The 芥菜 stems go in first and the leaves after, and the pork slices go in only for the last few minutes.

1. Bring the water to the boil and add the ginger slices
2. Add the 芥菜 (mustard greens) stems, and once it has boiled a little, add the leaves
3. Add the 豆腐 (tofu)
4. Add the pork slices for the last few minutes, and as soon as they are just cooked, season with salt

Who it suits

• good all year round (HK01’s Chinese medicine framing: it eases stagnation, promotes fluids and clears phlegm without being cooling, because the 豆腐 and lean pork soften the cool nature of 芥菜)
• the suits-everyone member of the 芥菜 soup family

Who should take care

• people with a very cold constitution should be generous with the ginger

Soup stories

A lower-salt, gentler version of 芥菜鹹蛋肉片湯, and a weeknight soup for families who are steering clear of 鹹蛋.

From the same family

"ABC soup", tomato, potato, carrot and corn soup with porkShiitake mushroom, carrot and red date soup with lean porkChayote, corn and carrot soup with pork ribs

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.