A Most Flavoursome Eurasian Tim Soup

This is the Eurasian take on salted vegetable soup cooked with pork ribs and tomatoes. The Chinese dialect goups (Teochew and Hokkien) have their own versions too, for instance, Teochews love using duck to cook their soup. This version uses pork ribs instead to make a really delicious broth that’s fully packed with taste and flavours. The pork ribs, when cooked well, will see the meat fall right off the bones. That’s the only kind of ribs I’ll eat.

I personally find the salted vegetables too salty and tough to eat though. It’s something I’ll set aside and sometimes throw away if it gets in the way when I try to sip the soup. Otherwise, I love this soup a lot – it’s flavoursome and definitely a nice accompaniment to plain rice.

Ingredients:

  • Oil: 1 tbsp
  • Garlic: 2 cloves, finely chopped
  • Pork rib: 250g (about 3 to 4 pieces)
  • Fish sauce: 1/2 tbsp
  • Chicken stock cube: 1/2 cube
  • Ground white pepper: 1 tsp
  • Sour plum: 1
  • Fermented black bean: 1 tbsp
  • Water: 3 cups
  • Salted vegetable: 50g, sliced
  • Tomato: 1, quartered
  • Spring onion: 1 stalk, finely chopped
  • Coriander: 1 stalk, finely chopped

Method:

  1. Heat oil in saucepan. Fry garlic and pork ribs till browned.
  2. Stir in fish sauce, chicken stock cube & white pepper.
  3. Add in sour plum, black bean & water. Simmer 15min till pork is tender.
  4. Add in salted vegetables & tomatoes. Bring to a boil.
  5. Garnish with spring onion & coriander to serve.

Disclaimer:

  • I was in such a rush trying to serve lunch that I forgot to add in the garnishes right at the end!

Serving:
3 – 4 persons

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