Thursday, January 08, 2015

Salted Vegetables, Tomatoes and Pork Rib Soup

The days have been significantly cooler in the recent months with frequent showers. And there's really nothing like a comforting bowl of piping hot soup on the dinner table at night for a satisfying end to the day. Seeing as how it's just the first weeks of the new year, work does threaten to stop all semblance of normalacy. Thankfully, this recipe is one of the simplest to follow and the soup comes out addictively flavoursome every single time. So take a break from all those one-pot pastas and do a one-pot soup for dinner sometime! :)

300 gm Pork Ribs
4 Tomatoes, quartered
3 leaves of Salted Mustard Greens, pre-soaked in water for 15 minutes and roughly chopped into chunks.
1 Salted (Pickled) Plum
2L of Water
Pepper, to taste

1.  Boil water in a small pot.  Blanch pork ribs for a couple of minute to remove impurities and wash with room temperature water before setting it aside.

2.  In a larger pot, place chunks of presoaked salted mustard greens, salted pickled plum and blanched pork ribs into the water and bring it to a boil. Then turn the heat down to a minimum and let it simmer for at least 1 1/2 to 2 hours, or until meat is tender. Add a generous dash of pepper and quartered tomatoes. Let soup come to a gradual boil before serving.

*If you like your soup less salty, soak the salted mustard greens for a longer time in water.
*For a richer tasting soup, use chicken stock instead of water
*Add a pack of diced soft tofu for a protein boost!