![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XcqtWPMT1tnY6cwvc8Y-QQLm_8Gg6eKi1Jv6RIQa-0_SKTiTGhNjes6xh59lvOkY-w9_W4EcmNCrqEB9WXbXhvFrgs5YoWmS8jpbvJ2tx17n9_Y2g6SnQ4baSn9WsnfpMznJNSyIKlQ/s800-rw/SSWF-SaltedVegetables1.jpg)
Okay, this is another simple soup recipe to prepare at home. The soup is prefect for a cold weather and sometimes I would add an extra block of tofu just to soak up the saltiness of the salted vegetable. They can be a meal by itself or have them with some steamed rice.
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Salted Vegetable Soup
(Printable Recipe)
Ingredients
1 Packet (250 g) Salted Vegetable
1 Block (500 g) Medium Firm Tofu, cut into cubes
4 Slices Ginger
2 Tomatoes, quartered
2 Pickle Plums
6 Cups Chicken Stock
Sea Salt to taste
Method
Soak the salted vegetables for about 15 minutes. Drain and cut into smaller pieces.
In a large pot, add the chicken stock, salted vegetables, ginger, tofu, pickle plums and tomatoes. Bring it to a boil and let it simmer for about 30 to 40 minutes. Season the soup with sea salt if necessary. Serve immediately.
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This is one of my favourite soups!
ReplyDeleteHey pigpigscorner, this is one my favorite soup too.
ReplyDeleteLoved this soup during my first trimester .. lifts up my appetite!
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