This is one of favourite soup of my mum's that i could remember without any recipe. Just in case i'd forget as i age, here are the ingredients:-
Pork Bones/chicken carcass-its your liking..chicken carcass gives a clearer soup and pork bones is all about hearty-nesss...
Tomatoes-depending on the level of sourness you like with your soup, i usually go for about 4 mid sized for a big pot of soup
Potatoes-as many as you'd like
Whole pepper corns
Salt to taste
Variation:- have been told bay leaves makes a better soup, yet to try but i definately will when my pantry have some :)
Secret to great soup:- It needs to be boiled for a minimum of 3 hours, the longer the better. Don't be too greedy and add lots of water especially during cooking, i don't know my grandma says that supposedly causes lots of 'fung'/'angin'/wind as you'd call it in english. Medically proven? Old chinese myths? Holds any water? You be the judge!