Mustard Greens and Tofu Soup
also called 芥菜豆腐瘦肉湯 · gaai coi dau fu sau juk tong · gai choi dau fu sau yuk tong · mustard greens and tofu soup · gai choy and tofu soup · 滾湯 · gwan tong
- One Pot
- serves 4
- recipe says 30 min
- Soups
Three ways to read this recipe
The table
| Bitter on purpose. The ginger fried first makes 芥菜 bearable rather than covering it, and the water boils first. | ||||
| 5 slices(unpeeled, bruised with the flat of a knife)ginger | fry the ginger in oil, 2 min | boil 10 min with the greens | stir the pork and the tofu in, 4 min | season at the end |
| 1 Tbs(15 mL)vegetable oil | ||||
| 6 cups(1.4 L)water | ||||
| 1 lb(450 g; gaai coi, cut into lengths — stems in first, leaves after)mustard greens | ||||
| 1/4 lb(115 g)lean pork | slice the pork thin and dress it | |||
| 1 tspcornstarch | ||||
| 2 tsp(10 mL)light soy sauce | ||||
| 10 oz(280 g; in thick slabs, slid in rather than dropped)firm tofu | ||||
| 1 tspkosher salt | ||||
| 1/4 tspwhite pepper | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.
Pans and tools
Before anything else
2fry the ginger in oil, 2 min
3slice the pork thin and dress it
4boil 10 min with the greens
goes in with what step 2 made
5stir the pork and the tofu in, 4 min
goes in with what steps 3 and 4 made
6season at the end
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 16 min2 of 5 steps give no time
- Needs you
- about 6 min
- If you get it wrong
- Narrow — the greens go from bitter-green to olive and slippery in about fifteen minutes, and the bitterness is the bowl
- What you'll wash
- Two things — the soup pot, a bowl to dress the pork in
fry the ginger in oil, 2 min
2 minneeds youfrom the start
slice the pork thin and dress it
not timedfrom the start
boil 10 min with the greens
10 minwalk away2 min in
stir the pork and the tofu in, 4 min
4 minneeds you12 min in
season at the end
not timed16 min in
- needs you
- you can walk away
- never timed
You'll need soup pot
See how it is written
>> title: Mustard Greens and Tofu Soup
>> category: Soups
>> tags: mustard greens, tofu, pork, ginger, cantonese, quick soup, weeknight, stovetop
>> counters: One Pot
>> aka: 芥菜豆腐瘦肉湯, gaai coi dau fu sau juk tong, gai choi dau fu sau yuk tong, mustard greens and tofu soup, gai choy and tofu soup, 滾湯, gwan tong
>> servings: 4
>> time: 30 min
>> slack: narrow — the greens go from bitter-green to olive and slippery in about fifteen minutes, and the bitterness is the bowl
>> washing-up: the soup pot, a bowl to dress the pork in
>> step: Bitter on purpose. The ginger fried first makes 芥菜 bearable rather than covering it, and the water boils first.
A weeknight bowl, and a bitter one on purpose. 芥菜 is meant to taste of itself; the ginger fried first is what makes that bearable, not what covers it up.
>> step: fry the ginger in oil, 2 min
Fry @ginger{5%slices}(unpeeled, bruised with the flat of a knife) in @vegetable oil{1%Tbs}(15 mL) in a #soup pot{} ~fry{2%min}, until the edges colour.
>> step: boil 10 min with the greens
Boil @&(~1)fried ginger{} with @water{6%cups}(1.4 L) and @mustard greens{1%lb}(450 g; gaai coi, cut into lengths — stems in first, leaves after) ~boil{10%min}.
>> step: slice the pork thin and dress it
Slice @lean pork{1/4%lb}(115 g) thin across the grain and turn it with @cornstarch{1%tsp} and @light soy sauce{2%tsp}(10 mL).
>> step: stir the pork and the tofu in, 4 min
Stir @&(~1)dressed pork{} and @firm tofu{10%oz}(280 g; in thick slabs, slid in rather than dropped) into @&(~2)soup{} and ~stir{4%min}, until the pork has just turned.
>> step: season at the end
Season @&(~1)soup{} with @kosher salt{1%tsp} and @white pepper{1/4%tsp}.