This Salted Vegetable Soup with Tofu and Pork Ribs is a Cantonese home-style classic that’s all about balance: salty, savory, slightly tangy, and incredibly satisfying. I grew up eating my mother’s salted vegetable soup and recently made it again, loosely following her recipe. It brought back those warm memories when I was still a young boy.

The recipe is also highly flexible, allowing you to adapt it based on what you have on hand. Let me show you how I make it, along with a few ways to customize it.

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Ingredients Required for the Soup

• Salted vegetables 咸菜: It is the main ingredient. You can obtain this preserved vegetable (preserved mustard greens) from the wet markets or purchase it vacuum-packed from Asian grocery stores.
• Pork ribs: I use pork ribs in this recipe, but you can substitute them with sliced pork or chicken. Pork ribs require a longer cooking time to release their full flavor than pork slices, but the result is worth it.
• Tofu: Soft tofu is commonly used, but you can choose any type depending on your preference. I use a firmer type, which I have in my fridge.
• Tomatoes: They add depth and brightness to the soup’s overall flavor.
• Salted plum 咸水梅: This adds a subtle tangy-salty note. If you don’t have salted plums (also known as sour plums), you can omit them or add a splash of vinegar for a mildly acidic taste. Please note that the flavor won’t be quite the same.
• Other supporting ingredients, Ginger, scallion, and garlic, are used for their aromatic flavor. If you prefer a spicier soup, add one bird’s eye chili.
• Optional ingredients: For a more elaborate version, you may also add button mushrooms, carrots, or onions.
  

How to Prepare Salted Vegetable Soup with Tofu and Pork Ribs

• Rinse the pork ribs under running water to remove any debris and blood. Then, blanch them in a pot of boiling water for 2-3 minutes. This step helps eliminate any unpleasant porky smell and ensures a cleaner-tasting soup. Remove and set aside.

• Bring water to a boil in a stockpot. Add the blanched pork ribs and let it come to a boil again. Then, reduce the heat and simmer for about 30 to 40 minutes or longer until the ribs are tender.

• While the ribs are simmering, cut the tomatoes into small wedges, slice the scallion into short sections, and cut the ginger into thin slices. Also, halve the garlic and cut the tofu into half-inch cubes gently.
• Wash the salted vegetables thoroughly to remove any dirt. If the pieces are too large, cut them into smaller chunks. Then, soak them in water for ten to fifteen minutes. This step is crucial, as soaking them for too long can cause them to become tasteless. However, if you don’t soak them long enough, they will be overly salty. I suggest tasting them after 5–10 minutes and removing them once the saltiness is to your liking. I prefer them to be slightly salty, as part of the salt will be released into the soup during cooking.

• Once the pork ribs are tender, add the salted vegetables, tomatoes, ginger, and garlic into the pot. Bring everything to a boil and cook for about 15 minutes. These ingredients cook quickly, so extended boiling isn’t necessary.

• Add light soy sauce (or Thai-style fish sauce if you prefer), a dash of sesame oil, and ground white pepper to taste.
• Gently place the tofu cubes into the soup and bring it back to a gentle boil. Then, season with sesame oil and add a portion of the scallions. Transfer to a serving bowl. Sprinkle the remaining scallions on top as a garnish. Serve hot with steamed rice, and enjoy a warm, comforting meal.

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Salted Vegetable Soup with Tofu and Pork Ribs

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

A step-by-step guide to making salted vegetable soup with tofu and pork ribs, a traditional Cantonese dish often served in everyday home cooking.

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Ingredients

• 600g (1.3 lbs) pork ribs
• 2 medium size tomatoes
• 3 stalks scallions
• 1/2 oz ginger
• 3 cloves of garlic
• 2 salted plums
• 300g tofu
• 300g (10 oz) salted vegetables 咸菜
• 1 tbsp fish sauce
• 1/4 tsp ground white pepper
• 1 tbsp sesame oil
• 7 cups water

Instructions

1. Rinse the pork ribs under running water. Then, blanch them in a pot of boiling water for 2-3 minutes. Remove and set aside.
2. Bring water to a boil In a separate pot. Add the blanched pork ribs and let it come to a boil again. Then, reduce the heat and simmer for about 30 to 40 minutes or longer, time until the ribs are tender.
3. Cut the tomatoes into small wedges, slice the scallion into short sections, and cut the ginger into thin slices. Also, halve the garlic and cut the tofu into half-inch cubes gently.
4. Wash the salted vegetables. If the pieces are too large, cut them into smaller chunks. Then, soak them in water for ten to fifteen minutes. 
5. Once the pork ribs are tender, add the salted vegetables, tomatoes, ginger, and garlic into the pot. Bring everything to a boil and cook for about 15 minutes.
6. Add Thai-style fish sauce, a dash of sesame oil, and ground white pepper to taste.
7. Gently place the tofu cubes into the soup. Then, season with sesame oil and add a portion of the scallions. Transfer to a serving bowl.
8. Sprinkle the remaining scallions on top as a garnish. 

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 681Total Fat: 54gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 158mgSodium: 527mgCarbohydrates: 11gFiber: 4gSugar: 5gProtein: 41g

This data was provided and calculated by Nutritionix on 6/10/2025

Tips to Make the Best Salted Vegetable Soup

• It is important to thoroughly wash and soak the salted vegetables in water to reduce their saltiness. Since different batches of salted vegetables can vary in saltiness, it’s crucial to taste them occasionally during soaking to ensure the saltiness suits your preference. I usually soak the vegetables until they are still slightly salty. This way, when they are boiled with the pork rib soup later, part of the salt will be released into the soup. Most of the time, I find there’s no need to add extra salt to the soup. This method also ensures that the salted vegetables remain flavorful rather than becoming bland, which can happen if they are soaked for too long.
• If you’re short on time or don’t want to use pork ribs, you can substitute with pork slices or chicken slices. Marinate the meat with light soy sauce and salt beforehand. In this case, you won’t need prolonged simmering. Simply add the meat, along with the other ingredients, to the soup and cook for about 15 minutes. However, without bones, the soup will not be as rich and flavorful as it would be when using pork ribs. Another popular alternative is to use duck meat instead of pork to make salted duck vegetable soup.
• This recipe is very adaptable. You can substitute light soy sauce with fish sauce, as I sometimes do. You can also add a few white peppercorns while boiling the soup or toss in one or two bird’s-eye chilies for extra heat.
• Other optional ingredients, such as button mushrooms and carrots, are commonly used to add color and extra flavor.
• If you have a bit more time and want to take the flavor to the next level, consider sautéing the garlic and ginger in oil until aromatic before adding them to the soup. This step enhances the depth and flavor of the salted vegetable soup.
• Salted plums are commonly available in Southeast Asia with a unique, tangy-salty flavor. If you can’t find it where you live, you can either omit it or substitute it with a tablespoon of vinegar. However, note that the flavor won’t be as authentic as when using salted plum.

Other similar soup recipes

If you enjoyed this Chinese soup recipe, you may also like a few similar ones on our blog. These are some of my personal favorites:

• Lotus root soup
• Chinese spinach soup
• Old cucumber soup