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 Method 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. |