Clear Broth with Tofu & Greens

Mild and quick. The white part is stronger; the green tops are softer and often scattered over at the end.

1. Trim off the hairy root and any tired tips of the green.
2. Line them up together and slice across into thin rings, or slice long thin strips at an angle.

Most noodles take only a few minutes — follow the packet, it varies a lot.

1. Egg noodles: into boiling water for 3–4 minutes, loosening them with a fork.
2. Rice noodles: usually just soak in just-boiled water for a few minutes until soft.
3. Drain, then toss with a few drops of oil or straight into the pan so they don't clump.

A boil is big bubbles rolling hard across the whole surface. A simmer is much gentler: small bubbles rising lazily, a few breaking the surface. Stews, sauces and soups simmer; boiling makes meat tough and sauces catch on the bottom.

1. Bring it up to the boil on a higher heat, then turn the heat down until the bubbling calms to a gentle simmer.
2. Check every few minutes and adjust — a lid on makes it hotter, a lid off lets it thicken.
3. Stir now and then, scraping the bottom, so nothing sticks and burns.

Ready when: Small, steady bubbles — not a still surface, not a rolling boil.