Bean Curd and Tianjin Preserved Vegetable Pork Soup

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4


  • 2 liter water
  • 250 gram pork, cut into bite sizes
  • 2 carrot (about 300 gram), peeled and chopped into bite sized
  • 1 tomato, cored and quartered
  • 2 teaspoon salt
  • 100 gram dried bean curd, soaked in cold water and cut into 2 inch pieces
  • 2 tablespoon Tianjin preserved vegetable


  1. Boil water and pork in a soup pot. Ladle off scum to get a clear soup.
  2. Add carrot, tomato, and salt. Simmer for 30 minutes or until the pork is tender and fully cooked.
  3. Add the soaked bean curd and Tianjin preserved vegetables. Bring to another boil. Adjust salt as needed. Turn off heat and serve immediately.

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