Taiwan Pak Choi and Tofu Soup

Steps

1. 1
   Pour 1300 ml of water into the pot and add the milkfish back. Add 1 teaspoon of salt, cover with a lid, and bring to a boil. Let it cook until the broth becomes milky white (allowing time for the fish to release its natural sweetness). Once the broth is ready, remove the fish back and set aside.
2. 2
   Trim the end of the pak choi and rinse it 2–3 times thoroughly. Tear the leaves into small pieces by hand; this creates a more tender texture and avoids chewy fibres.
3. 3
   Cut the silken tofu into thirds and use one piece. Shred the preserved mustard directly without soaking to preserve its flavor. Shred the young ginger. Beat the eggs and set aside.
4. 4
   Once the broth is boiling, add the tofu and ginger shreds in order, then add the pak choi and 1 tablespoon of oil.
5. 5
   Place the cooked milkfish back in a bowl, add some of the hot broth, let the fish meat release its sweet flavor, then pour the liquid back into the pot to enhance the broth's natural sweetness.
6. 6
   Slowly pour the beaten eggs into the simmering soup while stirring gently to create an egg flower effect.
7. 7
   Finally, add the preserved mustard shreds to create layers of flavor. If using two slices instead, reduce the salt to avoid oversalting. Let the soup come to a boil once more to release the mustard's saltiness fully into the broth, then adjust the seasoning as needed.