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How to pick it
- Eyes clear, not cloudy.
- Gills red, not brown.
Similar in this aisleFish head100
Open the list. Same kind, scored for this pot.
The weeknight pot
Four stills. One pale broth.
Local kitchen — drop a card you don’t need, or add one you have. The steps follow.
01
In the bowl
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How to pick it
- Bright green leaves, firm pale stems. Avoid yellow or wilted bunches.
Similar in this aisleMustard greens100Open the list. Same kind, scored for this pot.
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How to pick it
- Firm tofu that holds a cube. Silken if you want it to melt.
Similar in this aisleTofu100Open the list. Same kind, scored for this pot.
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How to pick it
- Knobby, tight skin. Slice into coins, not mince.
- OptionalEnlarge
How to pick it
- Jelly white, dark yolk with pine-pattern on the shell. Not leaking.
Similar in this aisleCentury egg100Open the list. Same kind, scored for this pot.
- OptionalEnlarge
How to pick it
- Grey-speckled shell, yolk that is oily and deep orange.
Similar in this aisleSalted egg100Open the list. Same kind, scored for this pot.
- OptionalEnlarge
How to pick it
- Pale gold sticks, dry, not dark or brittle to dust. Soak 20 minutes.
Similar in this aisleTofu skin100Open the list. Same kind, scored for this pot.
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How to pick it
- Dry, even spines, no yellow. Soak until they drink.
Similar in this aisleLion’s mane100Open the list. Same kind, scored for this pot.
Add from the aisle
Local kitchen — drop a card you don’t need, or add one you have. The steps follow.
1 / 9
Easy steps
Watch the soup come together.
Cantonese soup is not a weeknight stir-fry. Do the board work, walk away, come back. Check off as you go.
About 45 min · serves 4 · most of it is waiting
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Fish bones — eat slowly. Mustard greens can be strong; blanch if you want them milder.