Ingredients for salted pickle and broad bean soup. [Photo/WeChat account: ntwgx6]

Salted pickle and broad bean soup, this seemingly simple home-cooked dish, carries the taste memories of generations of Nantong natives. In the days of scarce resources, salted pickle and broad bean soup was a staple on every household's dining table.

The essence of an authentic bowl of this soup lies in the selection of genuine local ingredients. The salted pickle is made from locally grown mustard greens, finely chopped and sun-dried until soft, then packed and sealed in a jar to naturally ferment for a year, developing a unique aroma and sweet aftertaste.

Salted pickle and broad bean soup. [Photo/WeChat account: ntwgx6]

The accompanying broad beans must be local large green-skinned fava beans. When cooked, they are peeled and split, yielding a soft, powdery texture with a rich, natural bean flavor.

The salted pickle is sauteed in vegetable oil to bring out its deep umami. Clear water is then added for a slow simmer, allowing the pickle's flavor to fully infuse into the soup until it becomes clear, pale yellow with an enticing aroma. Pre-cooked broad beans are incorporated into the mixture, along with a precise measure of pork cracklings or river shrimp, enhancing the overall flavor.

A bite of the salted pickle is tender and flavorful, perfectly seasoned; a taste of the broad bean is soft and creamy, melting in the mouth; and a sip of the hot soup is refreshing and savory, with a sweet aftertaste, leaving you with a warm, comforting sense of happiness.