Century egg and amaranth soup

Method

Add the ingredients once the water boils. The century egg goes in last, and letting a little of it dissolve thickens the soup. The teahouse style uses stock with sliced garlic.

1. Bring water to the boil and add the amaranth, tofu and ginger slice.
2. Boil over medium-high heat for 15 minutes.
3. Add the chunks of century egg at the end.
4. Salt it and it is ready.

Just off the stove. Drink it while it is hot.今日呢煲 · Today’s pot

Who it suits

• heaty summer days, when the century egg is said to amplify the cooling power of the amaranth

Who should take care

• Children and pregnant women should keep to a moderate amount (the old worry was lead in century eggs, and the ones sold in Hong Kong today are made lead-free, but moderation is still sensible)
• People with a weak, cold spleen and stomach should go easy on it

Soup stories

The home version of the restaurant dish of amaranth poached in stock. 金銀蛋, gold and silver egg, which puts a salted egg in alongside the century egg, is the upgrade that came in from the 茶餐廳 cafes.

From the same family

Winter melon, dried shrimp and glass noodle soupAngled loofah, cloud ear fungus and pork slice soupYellowcress (marsh cress) and snakehead fish soup

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.