This Salted Vegetable Soup with Tofu and Pork Ribs is a beloved Cantonese home-style classic that perfectly balances salty, savory, and slightly tangy flavors, making it incredibly satisfying. I fondly remember enjoying my mother’s salted vegetable soup, and recently, I recreated it using a loose interpretation of her recipe. It brought back warm memories from my childhood.
Ingredients Required for the Soup
- Salted vegetables (咸菜): This is the key ingredient, typically preserved mustard greens. You can find it at wet markets or purchase it vacuum-packed from Asian grocery stores.
- Pork ribs: While I use pork ribs for this recipe, you can substitute them with sliced pork or chicken. Pork ribs take longer to cook, which enhances the flavor of the soup.
- Tofu: Soft tofu is commonly used, but feel free to choose your preferred type. I typically use a firmer variety.
- Tomatoes: They add depth and brightness to the overall flavor of the soup.
- Salted plum (咸水梅): This ingredient introduces a subtle tangy-salty note. If you don’t have salted plums, you can omit them or use a splash of vinegar for a mildly acidic taste, although the flavor will differ.
- Other supporting ingredients: Ginger, scallion, and garlic are used for their aromatic qualities. For a spicier kick, consider adding a bird’s eye chili.
- Optional ingredients: For a more elaborate version, you can add button mushrooms, carrots, or onions.
How to Prepare Salted Vegetable Soup with Tofu and Pork Ribs
- Rinse the pork ribs under running water to remove any debris and blood. Blanch them in a pot of boiling water for 2-3 minutes to eliminate any unpleasant odor. Remove and set aside.
- Bring water to a boil in a stockpot. Add the blanched pork ribs and let it boil again. Reduce the heat and simmer for about 30 to 40 minutes, or until the ribs are tender.
- While the ribs are simmering, cut the tomatoes into wedges, slice the scallion into short sections, and thinly slice the ginger. Halve the garlic and cut the tofu into half-inch cubes.
- Wash the salted vegetables thoroughly to remove any dirt. If they are too large, cut them into smaller pieces. Soak them in water for ten to fifteen minutes, tasting occasionally to ensure the saltiness is to your liking.
- Once the pork ribs are tender, add the salted vegetables, tomatoes, ginger, and garlic to the pot. Bring everything to a boil and cook for about 15 minutes.
- Add light soy sauce (or Thai-style fish sauce), a dash of sesame oil, and ground white pepper to taste.
- Gently place the tofu cubes into the soup and bring it back to a gentle boil. Season with sesame oil and add a portion of the scallions. Transfer to a serving bowl and garnish with the remaining scallions. Serve hot with steamed rice for a comforting meal.
Tips to Make the Best Salted Vegetable Soup
- Thoroughly wash and soak the salted vegetables to reduce their saltiness. Taste them during soaking to ensure they meet your preference. I usually soak them until they are slightly salty, allowing some salt to infuse into the soup.
- If you’re short on time, substitute pork ribs with pork slices or chicken slices. Marinate the meat with light soy sauce and salt beforehand, and cook for about 15 minutes with the other ingredients.
- This recipe is very adaptable. You can use fish sauce instead of light soy sauce and add white peppercorns or bird’s-eye chilies for extra heat.
- Optional ingredients like button mushrooms and carrots can add color and flavor to the dish.
- If you have extra time, sautéing the garlic and ginger in oil until aromatic before adding them to the soup can enhance the depth of flavor.
- Salted plums are commonly available in Southeast Asia. If you can’t find them, you can omit them or substitute with a tablespoon of vinegar, though the flavor won’t be as authentic.
Other Similar Soup Recipes
If you enjoyed this Chinese soup recipe, you may also like some similar ones on our blog. Here are a few of my personal favorites:
