Details
A ready-to-heat Cantonese soup from On Kee for the warmer months, built on the trio that Hong Kong mothers reach for when the weather turns humid: winter melon, barley and black-eyed peas, simmered in a vegetable stock with carrot, mushroom, cashew nuts, dried fig and a piece of aged tangerine peel. It is light, clean and quietly sweet, the kind of soup that is meant to cool and refresh rather than fill you up, and it is fully vegetarian with no artificial colours, preservatives or MSG. Heat the sealed pouch in boiling water for three to five minutes, or empty it into a pan or a bowl for the microwave, and serve with rice as a weekday dinner starter. Store in a cool, dry place.
