Step 1

Heat your soup pot over high heat until it just starts to smoke. Reduce the heat to medium-high. Add 2 tablespoons of oil to evenly coat the bottom, then add the salted pork bones in a single layer. Brown the bones on all sides until light golden brown, taking care not to burn them, which will cause your soup to taste bitter.

Step 2

While the meat is browning, boil the water in a separate pot. Once the meat is done, carefully pour the boiling water into the soup pot.

Step 3

Increase the heat to high to quickly bring the soup to a boil. Add the ginger slices, cover, reduce the heat to medium low, and simmer for 1 ½ to 2 hours. (If using, add the soaked dried squid, conch, or dried scallops plus the liquid it soaked in along with the ginger.)

Step 4

Soak the mung bean vermicelli or sweet potato glass noodles, submerging them in cool water so they soften as the soup cooks. They won’t need to cook for very long.

Step 5

Wash the napa cabbage (or your leafy green of your choice). Shake off excess water, and cut the cabbage into bite-sized pieces.

Step 6

After 1 ½ to 2 hours of cooking, add the napa cabbage. Increase the heat to high to bring the soup to a boil. Cover, reduce the heat to medium, and cook for another 5 minutes until the cabbage is tender (or if using a more tender leafy green like bok choy, cook for 1 to 2 minutes).

Step 7

If you are using cooked rice or potato starch noodles instead of glass noodles, this is the time to add them.

Step 8

Season with salt and white pepper to taste. Before serving, add the mung bean vermicelli, scallions, and cilantro. Bring the soup to a boil and serve.