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Wednesday, September 25, 2013

Preserved Green Mustard Beancurd Soup

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.
Ingredients
[serves 3-4]
[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
  1. Bring water to boil.  Add in roasted pork ribs.  Boil for 1-2 minutes.   Drained and rinse to clear off the scums.
  2. 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.
  3. Add in preserved green mustard, tomatoes, wet plum and chicken meat [if using] .  Boil for several minutes.
  4. Lastly add in beancurd, wine and sesame oil.  Add some salt and msg to taste.
  5. 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

8 comments:

Phong Hong said...

Kimmy, this looks like a very tasty soup that can be eaten on its own as a complete meal. I am going to have more soups from now on. Have been eating too much rice and noodles.

kitchen flavours said...

I love soups like this, just made a similar one a few days ago, with salted fish bones, just so yummy. And soups like this always tastes better the next day, I like making the leftover soup into beehoon soup! Delish! Thanks for linking!

Kimmy said...

Hi Phong Hong, I like it too. If you would notice, it ain't oily at all if it is cooked this way.

Kimmy said...

Hi Joyce, once in awhile indulgence is okay for me.

Veronica Ng said...

I haven't have this soup for a long time. A truly delicious soup. I remember I added bitter gourd and tofu into this soup too.

Kimmy said...

Hi Veronica, is good to add 'tough' vegetables as the fats from the meat helps to tenderise the them.

HK Choo said...

Great idea of using roasted pork rins this way, I am sure the flavour of the soup would have more depth this way. ;)

Kimmy said...

Hi HK, roasted pork ribs are easily available at most Penang wet markets. Worth trying it.

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