Salted Vegetable Tofu Soup
Prep time
Cook time
Total time
Recipe type: Slow Simmer Soup
Cuisine: Chinese
Serves: 4
  • 200 g salted vegetables
  • 300 g spare ribs or pork bones
  • 1 large tomato - cut into wedges
  • ½ a carrot - peeled and cut diagonally
  • 1 block of soft tofu - cubed
  • 20 g ginger - peeled and gently bruised
  • ¾ tsp white peppercorns (optional for heat) - roughly crushed
  • 6 cups water
  1. Soak the salted vegetables for 10 minutes. After 10 minutes, tear a small piece and taste. If you find it too salty, soak for another 5 minutes. Do not oversoak or it will turn tasteless. Then tear or cut the salted vegetables into pieces.
  2. Parboil spare ribs in a small pot of boiling water to remove impurities.
  3. Place all ingredients except tofu into a soup pot. Bring to a boil over high heat. Then lower heat and gently simmer for about 1½ hours. When the soup is almost ready, add the tofu. Serve hot.
Cooking Notes
If using store bought salted vegetables, you may have to soak for a longer time.
Recipe by Souper Diaries at