This is a classic Chinese soup that’s both simple and satisfying. The natural sweetness of the corn pairs perfectly with the savory pork ribs, while the carrots and Chinese yam add depth and nutrition. It’s a soup that’s loved by both kids and adults alike.
A Childhood Favorite: Light and Nourishing Chinese Soup
My kids have a habit of pouring soup over their rice—it’s their way of making sure they finish their meal quickly.
I don’t mind because it reminds me of my own childhood.
This soup is one that I grew up with, and my mom made it for us at least twice a week.
It’s simple, comforting, and packed with wholesome ingredients that make it both delicious and nutritious.
Compared to Western-style soups, which are often creamy and heavy, Chinese soups are light, clear, and refreshing.
They’re designed to nourish the body without overwhelming it.
In Guangdong (Cantonese cuisine), soups are an essential part of the meal, and there’s a wide variety to choose from.
From Lotus Root Soup with Peanuts to Fish Maw Soup, the options are endless.
Why This Soup Is Special:
Versatility: This soup is highly customizable. You can swap out the vegetables based on what you have on hand.
For example:
- Add lotus root for a crunchy texture.
- Use winter melon for a lighter, more refreshing flavor.
- Include peanuts for a nutty twist.
Natural Sweetness: The corn in this recipe adds a natural sweetness that kids love. There’s no need for added sugar or MSG—the ingredients speak for themselves.
Health Benefits: Chinese yam is known for its digestive and immune-boosting properties, while goji berries and red dates add a touch of sweetness and extra nutrition.
Cooking Tips and Notes:
Blanching the Pork Ribs: Always start with cold water when blanching the ribs. This helps remove blood and impurities more effectively. If you use hot water, the proteins on the surface of the ribs will coagulate too quickly, trapping impurities inside.
Using Boiling Water for Stewing: When you’re ready to stew the ribs, always use boiling water. Adding cold water to the pot will cause the pork to shrink and tighten up, resulting in a less tender texture. The high heat helps keep the meat tender and juicy.
Why Salt Goes Last: A common mistake when cooking stews or soups is adding salt too early in the process. Salt should always be added at the end of stewing. If you add it too early, it can cause the proteins in the pork to firm up. It also affects the final texture of the pork, so I suggest waiting until the soup is nearly done to season it.
Ingredients:
- 500g pork ribs (adjust based on servings)
- 1-2 corn cobs
- 1 carrot
- 200g Chinese yam
- 1 stalk spring onion
- 30g ginger (6 slices, 3 for blanching, 3 for the soup)
- 1 tsp Shaoxing wine
- Salt to taste
- 20g goji berries
- Chopped spring onion for garnish
Instructions
- Prepare the Pork Ribs:
Cut the pork ribs into small sections, each about 3-5 cm long. Soak the ribs in clean water for 30 minutes, changing the water 1-2 times. This step helps to remove blood and impurities, reducing the odor. After soaking, remove the ribs, drain, and set aside. - Prepare the Vegetables:
Peel the corn, remove the silk, and cut it into small segments about 3-4 cm thick. Then, chop into strips. Peel the carrot and cut into large chunks. Peel the Chinese yam, cut it into small sections, and place them in clean water to prevent oxidation. Tie the spring onion into a bundle, slice the ginger.
- Blanch the Pork Ribs:
In a pot, add the pork ribs and cover them with cold water. Add 1 tsp of Shaoxing wine. Bring to a boil over high heat, skimming off any foam that rises to the surface. Once the water boils, blanch the ribs for 3-5 minutes, then remove the ribs and rinse them under hot water. This removes any residual blood and impurities.
- Stew the Pork Ribs:
Place the blanched ribs into a stew pot, add enough hot water to cover the ribs, and toss in the spring onion and ginger slices. Cover the pot and simmer for 45 minutes. If you don’t have a stew pot, you can use a regular clay pot on low heat for about 45 minutes, or a pressure cooker for 20-30 minutes after it reaches full pressure.
- Add the Vegetables:
After 45 minutes, open the lid and add the corn, carrot, and Chinese yam. Stir well, cover, and continue simmering for another 20 minutes. This allows the flavors to meld together and enrich the soup’s taste.
- Season and Serve:
After 20 minutes, taste the soup and add salt to your liking. Stir to combine and garnish withgoji berries andchopped spring onion. Serve it hot and enjoy this flavorful, nourishing soup!
Frequently Asked Questions
Can I use a slow cooker for this recipe?
Yes, you can cook pork ribs in a slow cooker! Follow the same instructions for blanching and preparing the ingredients, then cook the pork ribs and vegetables on low for 6-8 hours or high for 3-4 hours until tender.
Can I substitute Chinese yam with something else?
If you can’t find Chinese yam, lotus root is a great substitute. It will provide a similar texture and mild flavor.
Can I make this soup ahead of time?
Yes, this soup actually tastes even better the next day as the flavors continue to develop. You can store it in the fridge for up to 3 days or freeze it for longer storage.
Simple and Delicious Pork Rib Soup
Ingredients
- 500 g pork ribs adjust based on servings
- 1-2 corn cobs
- 1 carrot
- 200 g Chinese yam
- 1 stalk spring onion
- 30 g ginger 6 slices, 3 for blanching, 3 for the soup
- 1 tsp Shaoxing wine
- Salt to taste
- 20 goji berries
- Chopped spring onion for garnish
Instructions
Prepare the Pork Ribs:
- Cut the pork ribs into small sections, each about 3-5 cm long. Soak the ribs in clean water for 30 minutes, changing the water 1-2 times. This step helps to remove blood and impurities, reducing the odor. After soaking, remove the ribs, drain, and set aside.
Prepare the Vegetables:
- Peel the corn, remove the silk, and cut it into small segments about 3-4 cm thick. Then, chop into strips. Peel the carrot and cut into large chunks. Peel the Chinese yam, cut it into small sections, and place them in clean water to prevent oxidation. Tie the spring onion into a bundle, slice the ginger.
Blanch the Pork Ribs:
- In a pot, add the pork ribs and cover them with cold water. Add 1 tsp of Shaoxing wine. Bring to a boil over high heat, skimming off any foam that rises to the surface. Once the water boils, blanch the ribs for 3-5 minutes, then remove the ribs and rinse them under hot water. This removes any residual blood and impurities.
Stew the Pork Ribs:
- Place the blanched ribs into a stew pot, add enough hot water to cover the ribs, and toss in the spring onion and ginger slices. Cover the pot and simmer for 45 minutes. If you don't have a stew pot, you can use a regular clay pot on low heat for about 45 minutes, or a pressure cooker for 20-30 minutes after it reaches full pressure.
Add the Vegetables:
- After 45 minutes, open the lid and add the corn, carrot, and Chinese yam. Stir well, cover, and continue simmering for another 20 minutes. This allows the flavors to meld together and enrich the soup's taste.
Season and Serve:
- After 20 minutes, taste the soup and add salt to your liking. Stir to combine and garnish withgoji berries andchopped spring onion. Serve it hot and enjoy this flavorful, nourishing soup!
Leave a Reply