Name: Salted Vegetable & Tofu Soup 烧骨咸菜豆腐汤
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 1pc/200g pickled mustard; 600g roasted pork bone; 3pcs tomato (cut into 6 wedges); 2pcs big onion (peel off skin, cut into 4 wedges); 3000ml water; 2pcs salted plum (crush it); 2pcs white tofu (cut into 4 cubes)

我们家煲咸菜汤时一定会加入咸水梅来提味。不多，就放个两三粒，压烂后加入汤料一起煲，汤会变得更好喝更下饭！

分量：6-7人份
准备时间：20分钟
煮时：1小时30分钟

材料：
1粒/200克咸菜
600克烧猪骨
3粒番茄（切6边）
2粒大葱头（去衣切4边）
3000毫升水
2粒咸水梅（压烂）
2块白豆腐（切4边）

准备功夫：
1. 咸菜泡水15分钟去咸味*，洗净切小片
2. 煮滚一锅水，下烧猪骨汆烫片刻，去油脂和咸味，沥水待用

做法：
1. 煮沸3000毫升水
2. 下全部材料（白豆腐除外），大火煮滚，转中小火，盖好熬煮1个小时15分钟
3. 起盖，加入白豆腐，大火煮滚，盖上，转中小火再煮15分钟*
4. 起盖，熄火，上桌

* 小提示：
1. 吃得比较咸的可以自行加盐
2. 喜欢吃口感较绵的咸菜，须加长熬煮汤的时间

⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe

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Salted Vegetable & Tofu Soup 烧骨咸菜豆腐汤

Recipe by Nanyang Kitchen 南洋小厨Course: SoupsCuisine: Chinese

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

For us, salted plum is a must for this soup, have you tried this?

Ingredients

1pc/200g pickled mustard
600g roasted pork bone
3pcs tomato (cut into 6 wedges)
2pcs big onion (peel off skin, cut into 4 wedges)
3000ml water
2pcs salted plum (crush it)
2pcs white tofu (cut into 4 cubes)

Instructions

Preparations
Soak the pickled mustard for 15 minutes, then cut the pickled mustard into pieces.
Bring a pot of water to a boil, parboil roasted pork bone then drain.
Steps
Bring a pot of 3000 ml water to a boil.
Place all ingredients except tofu into a soup pot. Bring to a boil over high heat. Then lower heat and gently simmer for about 1 hour 15 minutes.
When the soup is almost ready, add the tofu, bring to a boil over high heat, then gently simmer for about 15 minutes with medium-low heat.
Serve hot and enjoy 🙂

Recipe Video

Notes

If you prefer it a bit more salty, feel free to add salt according to your preferred taste.
You may extend the time of simmering to make the pickled mustard more soft and tender.

烧骨咸菜豆腐汤 Salted Vegetable & Tofu Soup