Rose’s Kitchen

Kai Choy Soup

Ingred Kai Choy SoupKai Choy Soup


500g Kai Choy (Leaf Mustard)

500g pork ribs

8 red dates, stoned

3 dried scallops

2 litres water


1 tsp salt

1 tsp light soya sauce


1.  Soak red dates till softened, wash and drain.  Wash dried scallops.

2.  Wash and cut leaf mustard into 3 sections.

3.  Blanch pork ribs in boiling water, wash and drain.

4.  Bring 2 litres of water to a boil.  Add pork ribs, red dates and dried scallops.  Cover pot and boil over high heat for 15 minutes. 

5.  Add leaf mustard, lower heat and simmer soup for 1 hour.  Add seasoning to taste.

July 17, 2007 Posted by | Soups | 1 Comment