Kiam Chye Kut Th’eng (Salted Mustard Green & Bones Soup)

This soup’s something that’s made and served in our home regularly over the years when I was growing up and it’s the kind of soup that I would make nowadays when I crave something homey and warm and soupy.. And especially when I’ve several packages of chicken and pork bones in the freezer waiting to be used..

Serves 4

Ingredients:

• 2-3 kgs of chicken or pork bones
• 3 litres water
• 1 pack soft tofu or semihard tofu or fried tofu, cut into large chunks
• 1 pack salted mustard green (kiam chye) marinated with some little chillies
• 1 large tomato, cut into 8 wedges
• 2 dried chillies, optional
• salt, if required, to taste

Preparation:

1. Clean chicken and/or pork bones and put in a deep pot. Cover with water and boil on medium heat for at least 1 hr, skimming off scum once in a while.  This can be prepared ahead, even a day or 2 and to be kept in fridge till needed.
2. Remove salted mustard green with chillies from packaging and drain it. Cut into bite-sized pcs and soak in cold water for at least 30 mins to remove some of the saltiness.
3. If making soup immediately, once 1 hr or so is over and water has been reduced to 2/3, remove bones from pot and strain soup from residue. Remove cooked meat from bones and put only cooked meat back into pot together with strained soupbase.
4. Add mustard green with chillies, dried chillies and tomatoes and reheat soupbase.
5. Once it comes to the boil, lower heat and simmer for 30 mins, till vegetables have softened. Add soft or fried tofu. Season with salt, if required.
6. Let soup come back into the boil, let it boil for abt 3 mins and remove soup from heat.
7. Serve immediately while warm..

yummy, yummy.. Dunster, who usually doesn’t like soup so much, finds it yummy too..

 

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