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Salted Vegetables & Tofu Soup
Ok, there is absolutely no modesty this time round as I just want to declare that I think this soup is … yummy-licious!! I think this is the first time I got a self-experimented recipe right the first time and I am so thrilled. My verdict – this soup tastes like those sold at zi char stalls, but minus the MSG :D Haha, are you convinced already? But don’t sue me if you don’t find it nice =/
Ok, I better stop my shameless self-plug, do try it out!! =x
Salted Vegetables & Tofu Soup (咸菜豆腐汤)
(with tomatoes, prawns/squids, lean pork, carrots & sour plums)
Ingredients
– 300g firm tofu (or those that indicated on package as suitable for soups), cut to cubes
– 200g salted vegetables, cut to pieces (not too small)
– 2 sour plums
– 2 pieces of ginger
– 100g lean pork, sliced thinly
– 6 prawns, de-shelled & de-veined
– 100g squid, cut to rings
– 2 tomatoes, cut to wedges
– 80g carrot, peeled and cut
– 1200ml waterDirections
1. Boil water in pot. Add salted vegetables, carrots, sour plums and ginger to boiling water & simmer on medium-high heat for 10 minutes.
2. Add tofu & tomatoes and simmer for another 10 minutes.
3. Lastly, add the pork slices, squids and prawns and cook for 3-5 minutes. Serve hot with rice.Tip: you can add 1/2tbsp Chinese cooking wine (aka Hua Tiao Jiu/Shao Xing Jiu) at step 3 if desired. I once ate at a zi char store and they added lots of Chinese cooking wine to their soup and it tastes great. But if it’s your first time trying out the soup, you may wanna skip this so that you can enjoy the original taste =D
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This week’s WHB is hosted by the delicious-looking Coffee & Vanilla, with my focus on the ingredient salted vegetables tofu aka beancurd (because I am saving salted vegetables for another WHB, hee). It’s great to incorporate more tofu in our diet because there are just so many health benefits of consuming it – it is high in protein (hence it’s an excellent substitute for meat), high in calcium (preventing osteoporosis) & cholesterol-free – among a host of other benefits. Do look out for labels that says that the tofu is made from organic or “non-GMO” beans, as they are more natural & healthier.
And of course, tofu tastes great too. I swear I can hear my two hamsters ‘slurping’ away whenever I feed them tofu. They really know what is good for them :XO:
Interesting reads about tofu:
– Soya.be – What is tofu?
– Making Home-Made Tofu
– Soya Foods: Tofu information
– Wiki: How to prepare tofu
My other tofu recipes:
– Agedashi Tofu
– Cold Tofu
– Spicy Minced Meat with Tofu & Mushrooms
Another photo
I used pork ribs when I was cooking this soup and omitted the sour plums but put in more tomatoes…amazingly tasty yet easy to prepare soup!
Hi,
i like to try cooking this soup. May i know should i soak or rinse the salted vegetables a few times first before i cook them, so as to remove some of its saltiness ?
Thanks, ^)^
Hi May, you can taste test a tiny piece to know the actual saltiness – if too salty, you can soak in water until the desired level, before cooking. Hope this helps.
Hi,
Thanks for your quick reply.
Ok, will give it a try!
Thanks, ^)^
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May I know if I can skip sour plum
yes you can
Hi, which type of salted veg did you use for this? The darker green salty sour type usually used for stir frying or the lighter colored salty type for boiling with duck to make soup?
Hi, it’s the second one you mentioned which is more commonly used for soup.