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.. 🙂
- 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 chillies
- 1 large tomato, cut into 8 wedges
- 2 dried chillies, optional
- salt, if required, to taste
|Prep time||10 mins|
|Cook time||95 mins|
|Total time||105 mins|
- 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.
- 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.
- 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.
- Add mustard green with chillies, dried chillies and tomatoes and reheat soupbase.
- 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.
- Let soup come back into the boil, let it boil for abt 3 mins and remove soup from heat.
- Serve immediately while warm..
yummy, yummy.. Dunster, who usually doesn’t like soup so much, finds it yummy too.. 🙂
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