Hong Kong people love drinking soup; it's a part of life, and the culture of soup is everywhere. Among all types of soups, Hong Kong people love "slow-boiled soup" (lou fo tong) the most. Some therefore believe that the longer a soup is boiled, the better it is. However, "slow-boiled soup" does not simply refer to soup that is boiled for a long time. Let us try to explain what "slow-boiled soup" is.

What is Slow-Boiled Soup?

Slow-boiled soup is a type of Cantonese cuisine, referring to soup boiled slowly over a long period. The ingredients are generally carefully selected, often using vegetables, meats, Chinese herbs, and dried seafood, simmered until the taste is sweet. Traditional Chinese medicine believes that slow-boiled soup can nourish the body and serve as medicinal food. Due to the quantity of ingredients, slow-boiled soup can generally be re-boiled with added water, which is a practice employed by many unscrupulous brands.

4 Common Misconceptions about Slow-Boiled Soup

1. Is it better to boil soup for a longer time?

Some nutritionists believe that nutrients in soup, such as vitamins B and C, are destroyed at high temperatures. Therefore, the longer the soup is boiled, the more nutrients are lost. It is generally recommended to boil soup for no more than 2 hours to maintain its texture and flavor while ensuring sufficient nutrition.

2. Is it better to drink slow-boiled soup before a meal?

Some scholars believe that drinking soup before a meal is more beneficial for the body. This is because drinking soup before a meal lubricates the mouth and esophagus, protecting the digestive tract from irritation by dry, hard food. It also increases satiety, which helps with weight control. Drinking soup after a meal may lead to excessive nutrition and weight gain, but it is better at preventing the soup from diluting gastric juices and affecting digestion. Therefore, whether you drink soup before or after a meal, we recommend separating soup drinking time from mealtime by 15 minutes.

3. Should you eat the dregs of slow-boiled soup?

Nutritionists say that both the soup and the dregs are nutritious. Some nutrients, such as fiber and protein, may not fully dissolve in the soup, so consuming both the soup and the dregs is the best way to get maximum nutrition.

4. Does milky-white slow-boiled soup signify rich nutrition?

Since milky-white soups like pork bone soup and fish soup are known to be nutritious, people generally assume that any milky-white soup is good. A study by the Department of Health explained that most milky-white concentrated soups, boiled for a long time, are high in fat and cholesterol, and therefore, people with hyperlipidemia and cardiovascular diseases should not consume them frequently.

Tips for Boiling Slow-Boiled Soup

Boil soup with cold water

Boiling soup with cold water makes it more flavorful and clearer. If hot water is used, proteins will coagulate quickly, making it difficult for ingredients to release their flavors.

Blanch meat first

Blanching meat before boiling soup helps remove blood, impurities, and odors, and also reduces the greasiness of fat in the soup, making it clearer and cleaner.

Use a vacuum pot

Using a vacuum pot saves boiling time and fuel, not only reducing nutrient loss but also preserving the original flavor.

Add salt at the very end

It is recommended to add salt when the soup is almost done. Adding salt too early can cause meat proteins to coagulate, making it difficult for the fresh flavor to disperse. It also causes moisture to leach out of the meat, making it tough and affecting its taste and texture.

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