Preserved Green Mustard & Bean Curd Soup

Tested Recipe Adapted from Agnes Chang

Preserved Green Mustard & Bean Curd Soup



2 liters water

500g spare-ribs, cut into pieces, blanched

1 piece roasted pork bone, optional

200g preserved green mustard, cut into big pieces

2 preserved wet plums

½ tsp white peppercorns, crushed


2 pieces soft bean curds, cut into 4 pieces each

2 tomatoes, cut into wedges

½ tsp chicken stock granules

Preparation Instructions:

  1. Put all ingredients A into a pot and bring to boil. Lower heat and simmer for 1 hour.
  2. Add B and bring to boil again. Cook for another 5 minutes. Taste and serve hot.

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