PICKLED MUSTARD GREENS SOUP | My quick and easy recipe to a family favourite: salted vegetable soup

Also known as "ham choy tong" in Cantonese, this pickled mustard greens soup is a classic family favourite of mine. Here's my simple recipe using very few ingredients to cook this sour and salty flavoured soup. Best served with rice, the flavours of this dish intensifies overnight and can be used as a base to add noodles in (I recommended rice vermicelli) to create another wholesome meal.

For vegans, the pork can be substituted with a plant based stock.
I love the beef and chicken style stock from Massel:
https://massel.com/

If you do try this recipe or have any questions, let me know in the comments below. Happy cooking!

Ingredients (serves 6):
1 pack pickled mustard greens
1 pack pickled spiced mustard greens
1 brown onion
1 carrot
1 tomato
1 pack of 500gm firm tofu
300gm pork spare ribs
2.5l or 10 cups of water
Crushed black pepper to taste

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