Pickled Vegetable and Tofu Soup
Translated from Chinese, the language of the video.
啊玮食堂 cooked this in a Facebook video, in Chinese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added nutrition.
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A classic Chinese soup that is salty, sour, and incredibly appetizing. Perfect for hot weather, this simple recipe combines preserved mustard greens with soft tofu and pork for a comforting meal.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Sesame and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Prepare the ingredients by slicing the pickled mustard greens and cutting the tofu into cubes.
Briefly blanch the pickled mustard greens and the tofu in boiling water, then drain and set aside.
Heat the sesame oil in a pot over medium heat.
Add the ginger slices and the blanched pickled mustard greens to the pot. Sauté until fragrant.
Add the pork belly slices and sauté briefly until the meat starts to change color.
Pour in the water (about 800ml) to create the soup base.
Add the blanched tofu cubes and tomato wedges to the pot.
Cover the pot and simmer on low heat for 15 minutes to allow the flavors to meld.
Serve hot as an appetizer or a main soup dish.
Notes
Blanching the pickled mustard greens helps remove excess salt and any harsh bitterness before cooking. The addition of pork and tomatoes are standard enhancements for this regional dish to balance the savory and sour profile.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 428
- Protein
- 14 g
- Carbs
- 8 g
- Fat
- 38 g
- Fiber
- 3 g
Where the calories come from
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