0 from 15 votes
Tomato Potato Pork Bone Soup
Cantonese tomato & potato pork bone soup (蕃茄薯仔豬骨湯) is a classic Chinese soup. Not only is it simple, but also the soup is delicious. Most kids love this soup too! This tomato & potato soup recipe has both instant pot and top stove methods.
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 6
Calories: 18 kcal
Course:
Soup
Cuisine:
Asian , Chinese
Ingredients
- 5 tomatoes (Medium size, the best to use home grow tomatoes)
- 3 potatoes (Medium size)
- 1.5 pounds pork bones (3 pieces)
- 6 cups water
- ¼ teaspoon salt (Remember to add salt to your taste)
Instructions
INSTANT POT:
- First, wash and cut 5 medium sized tomatoes into pieces.
- Wash and peel 3 medium sized potatoes and cut it into chunks.
- Then, put 1.5 pounds of pork bones (3 pieces) into the instant pot.
- Next, put the cut tomatoes and potatoes from step 1 and 2. Then, pour 6 cups of water into an instant pot pressure cooker. Cover the lid, close the vent and push the button manual for 60 minutes at high pressure and natural release.
- When the soup is done, use a strainer to remove excess fat. Then, add ¼ teaspoon of salt and mix it well. (Remember to add salt to your taste.)
Cup of Yum
TOP STOVE:
- First, wash and cut 5 medium sized tomatoes into pieces.
- Wash and peel 3 medium sized potatoes and cut it into chunks.
- Then, put 1.5 pounds of pork bones (3 pieces) into the pot.
- Next, put the cut tomatoes and potatoes from step 1 and 2. Then, pour 8 cups of water into the pot. Cover the lid, turn on fire to medium high until it boils. Then, turn the fire to medium low and simmer for 90 minutes.
- When the soup is done, use a strainer to remove excess fat. Then, add ¼ teaspoon of salt and mix it well. (Remember to add salt to your taste.)
Notes
- Some people like to boil the bones to get rid of fat and blood. I normally just use hot water to wash the bones because it is easier and faster. Then, I use a
- strainer
- to remove fat when the soup is done.
- If you use a top stove boiling method, add 2 more cups of water (total 8 cups) after the water is boiling and turn fire to medium low simmer for 90 minutes.
- Remember to add salt to your taste.
- Some people like to boil the bones to get rid of fat and blood. I normally just use hot water to wash the bones because it is easier and faster. Then, I use a strainer to remove fat when the soup is done.
- If you use a top stove boiling method, add 2 more cups of water (total 8 cups) after the water is boiling and turn fire to medium low simmer for 90 minutes.
- Remember to add salt to your taste.
Nutrition Information
Calories
18kcal
(1%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
0.2g
(0%)
Saturated Fat
0.03g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.03g
Sodium
211mg
(9%)
Potassium
243mg
(7%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
854IU
(17%)
Vitamin C
14mg
(16%)
Calcium
17mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 18
% Daily Value*
| Calories | 18kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 211mg | 9% |
| Potassium | 243mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 854IU | 17% |
| Vitamin C | 14mg | 16% |
| Calcium | 17mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.