Came across this soup recipe in Agnes Chan's latest book 'Let's Eat'. I happened to have some roasted pork ribs from my mom and cooking this soup is a good way to clear them. Surprisingly the soup tastes very flavourful and appetising. I think this soup is not new cos' some blogger friends have cooked this soup before.
Since roasted pork ribs are quite oily, I suggest it is better to boil them with some water, drained and rinsed the ribs well before cooking with other ingredients. This way the soup will be clear and free of scums.
[recipe slightly modified]
2-3 pieces roasted meaty pork ribs
3 pips garlic
3 slices ginger
1/4 tsp white peppercorns - crushed
some chicken meat - optional
750-1000 ml water
1 tomato - cut into wedges
100 gm preserved green mustard [kiam chye]
1 preserved wet salted plum
1 piece soft bean curd - cut into 6 pieces
1/4 tsp chicken stock granules
some wine and sesame oil
- Bring water to boil. Add in roasted pork ribs. Boil for 1-2 minutes. Drained and rinse to clear off the scums.
- Place ginger, garlic, peppercorns and cleaned roasted pork ribs in a soup pot. Add water and bring it to a boil. Lower heat to simmer until meat is tender [about 20 minutes] and soup is fragrant.
- Add in preserved green mustard, tomatoes, wet plum and chicken meat [if using] . Boil for several minutes.
- Lastly add in beancurd, wine and sesame oil. Add some salt and msg to taste.
- Garnish with cut spring onions and serve soup hot.
Notes: Visit this site for it's Nutritional Facts [here]
I'm linking this post to Cook Your Books #4 hosted by Joyce of Kitchen Flavours