Sour Mustard & Tofu Soup

Recipe: Sour Mustard & Tofu Soup咸菜豆腐汤

Serves: 5 - 8

Ingredients

650g smoked pork bones or chinese roasted pork bones (烧猪骨) 227g pickled sour mustard (1 packet) 2 tomatoes (300g) 400g firm tofu (1 packet) 2.3L - 2.5L water

Measurements: tsp. = teaspoon | TBSP = tablespoon

Preparation
1. Rinse sour mustard. Squeeze out the water. Cut sour mustard into bite size or cut into strips.	2. Cut tomatoes into wedges.	3. Prepare the bones. I did not use all 850g bones. I kept out 200g bones.
4. Bring 2.3 liter water to a boil in a stockpot. Add in bones, sour mustard, and tomatoes. Continue to cook over high heat until it comes to a boil again.	5. Skim off any froth and fat.	6. Cover stockpot with lid and continue to cook soup for 1 hour over low heat.
7. Get firm tofu out from the refrigerator. Cut tofu into serving size.	8. Open lid. Place tofu into the soup. Cover lid and continue to cook for another 1 hour.	9. Skim off any froth and fat. Season soup with salt to taste if necessary.
10. Serve soup hot.

Notes

Skim off any froth and fat to obtain a clear soup. Taste soup before you season it with salt. The sour mustard might salty enough to season soup without salt.