Quick Pickled Mustard Green Tofu Soup

Remove half of the pickled mustard greens from the package (approximately 200g).

Slice the pickled mustard greens into thin strips.

Rinse the sliced pickled mustard greens in water to remove excess salt, then squeeze out the water.

Open the tofu package and cut half of the tofu block (approximately 200g).

Dice the tofu into small cubes and place them in a bowl of water to prevent sticking.

Peel and julienne a small piece of ginger (approximately 15g).

Dice half a tomato (approximately 50g) into small pieces.

Smash and slice one red chili (optional).

Remove the pit from one salted plum (optional).

Chop a few stalks of spring onion (approximately 10g) into segments.

Heat a wok with 2 tablespoons of cooking oil.

Add julienned ginger, sliced chili, and the rinsed pickled mustard greens to the wok. Stir-fry for about 2 minutes until fragrant.

Pour in 1 liter of water and add the pitted salted plum. Bring the mixture to a boil.

Season the soup with 1 teaspoon of salt, 0.5 teaspoon of white pepper, and 1 tablespoon of fish sauce. Stir well.

Add the lean pork, diced tomato, and diced tofu to the boiling soup.

Bring the soup to a full boil again.

Drizzle in 0.5 teaspoon of sesame oil.

Ladle the soup into a serving bowl and garnish with chopped spring onion.