SOUP - Salted Vegetable Soup

By Aemelia

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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

Preparation

Step 1

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.