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Hsiang Ju Lin, Tsuifeng Lin

*112. Spare Ribs Soup

排骨湯

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Preparation info
  • Serves

    2 to 3

    persons
    • Difficulty

      Medium

Appears in
top 1000Chinese Gastronomy
Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

  • About

Ingredients

  • 2½ pints (6 cups) water
  • 1 large stalk pickled mustard green

Method

Bring water to the boil with the mustard green, spare ribs and seasonings. Simmer the soup for 1½ hours, then add the bean curd, each cake cut into nine cubes.

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