Pork Ribs Soup cooked this way is quite different from my usual way of making pork ribs with corn soup. Agreed it is a delicious, tasty and clear soup that is not greasy. The pork ribs and corn are tender and still has its natural sweetness. I have added some dried Huai Shan [淮山] pieces which can be replaced with fresh Chinese Yam [鲜淮山]. If using fresh Chinese Yam, peeled and cut slantwise, soak in water until required.
It is comforting to enjoy a hot, flavourful and healthy soup during cold weather.
Overall, a homey, delicious, flavourful, nutritious and healthy soup with meat and vegetables for the family.
350-400 gm pork ribs - chunky pieces
1 sweet corn - cut into sections and wedges
1 red carrot - cut slantwise pieces
some dried small Shiitake mushrooms - soaked
some red dates
some dried huai shan [obtained from medical shops]
several slices ginger
1 stalk spring onions
1 litre water
salt and pepper to taste
some mushroom stock granules
- Blanch pork ribs in hot water, drained and rinsed. [Can boil ribs in hot water with some ginger, spring onion and cooking wine].
- Bring water to boil in a soup pot. Add in pork ribs, ginger and spring onions. Boil for 10-15 minutes before adding sweet corn, huai shan, mushrooms and red dates.
- Continue to boil for a further 20-25 minutes over medium heat or until pork ribs are tender.
- Add seasoning to taste.
- Serve soup hot. Garnish with some spring onions or may be some goji.