Yen Can Cook ~ Pickled Mustard Greens & Tofu Soup
Loss of appetite due to the recent hot weather? Today’s recipe able to awake your appetite with its tanginess and this soup recipe certainly a keeper!
Instead of the usual pork rib/pork bones or chicken, I’m using roasted pork bones (which can buy from roasted pig seller in market) which imparts a mellow of smokiness to the soup.
Ingredients (serve: 3 – 4)
100g pickled mustard greens, soaked in water for 10 minutes
400g roasted pork bones
2 tomatoes, halved or quartered
2 blocks hard tofu, in whole or halved
Salt to taste
2500ml water
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Step 1: Bring a pot of water to a boil, scald the roasted pork bones in boiling water to reduce excessive oil and saltiness. Remove, drain and set aside.
Step 2: Put all the ingredients (except salt) into a pot and add in water until enough to immerse all the ingredients. Bring to a boil and lower the heat and let the soup simmer for 2-3 hours.
Step 3: Serve.
Another pickled mustard greens soup ~ Bitter Gourd Soup with Pickled Mustard Greens
HAPPY COOKING! #stayhealthy #staysafe
Looks good and delicious. Simple must be rich. Will be good during a cold, rainy day.
Tekkaus, very appetizing and I really love the acidic note of the broth.
I do ham choy tong all the time too….my family’s favourite but I do it with pork ribs lah. Those roasted pork bones is what my mom used to do with her soups in the old days (nowadays not so easy to find those roasted bones). ^_~
Kris, I asked help from my mom to get the roasted pork bones from morning market. You can try your luck if the pasar that you frequent got roasted pig stall.
Ahh I shall make this!
KY, hope you like it!