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My review
Grandma's Chinese Vegetable Soup
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Angela Sing Huey Looi
"My grandmother used to make this clear soup to be served during our family-style dinners. It is a soup that can be made in the slow cooker or slowly simmered on the stove top and makes for a very comforting meal when served with rice on a cold day."
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Ingredients
2 h servings 209 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Place pork neck bones into a large pot; cover with water. Bring to a boil and skim scum off the surface with a slotted spoon. Drain.
- Return bones to the pot. Add 10 cups water, potatoes, tomatoes, onion, and carrot. Bring to a boil. Reduce heat to low and simmer soup until flavors combine, 1 1/2 to 2 hours. Season with sugar and salt.
Footnotes
- Cook's Notes:
- Substitute rib bones for the pork neck bones.
- Fish sauce may also be used for extra flavor.
Nutrition Facts
Per Serving: 209 calories; 5.7 g fat; 20.6 g carbohydrates; 18.7 g protein; 46 mg cholesterol; 421 mg sodium. Full nutrition