Cantonese tofu soup with mustard greens
A classic Cantonese tofu soup with mustard greens in pork bone broth
Ingredients
- 2 lbs pork neck bones
- 3 quarts water
- 1/2 quart chicken broth
- 2 inch piece of ginger thinly sliced
- 1/2 package silken tofu
- 2 cups mustard greens thinly sliced
- 1 salted duck egg coarsely chopped
Instructions
- Bring a large pot of water to boil. Add in neck bones and allow to boil for 7 minutes until impurities start coming out.
- Then discard the water, clean the bones by rubbing off impurities. Then fill your pot with 4 quarts of water, 1/2 quart of chicken broth, sliced ginger, salted duck egg, and the cleaned pork bones. Bring to a boil on high heat, then allow to simmer on medium low heat for 2.5 hrs until pork meat has softened.
- Meanwhile, bring another large pot of water to boil. Blanch mustard greens for 5-7 minutes. Then remove mustard greens from the water and set aside. Discard the water.
- After 2.5 hours of pork bones simmering, add in 1 tbsp of fish sauce, 1 tsp salt, the blanched mustard greens, and silken tofu. Allow to simmer for another 10-15 minutes. Taste for seasoning and add salt to taste. Serve hot.