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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.
Mix and match your recipe.
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.
- OptionalEnlarge
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
Mix and match your recipe.
1 / 11
Easy steps
Watch the soup come together.
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.