Rinse the pork ribs under cold water. If needed, cut them into manageable sections. Place them in a large pot and cover with plenty of cold water. Bring to a boil over high heat. As it boils, foam and impurities (scum) will rise to the surface. Use a spoon to skim this off carefully. Continue boiling for 3 minutes after skimming. This blanching step is essential for a clear, non-cloudy, and pure-tasting broth. Drain the ribs and rinse them gently under warm water to remove any residual scum. Set aside.

In a clean pot (a clay pot or Dutch oven is ideal), combine the blanched ribs and all the Four Herbsbase ingredients (Chinese yam, fox nut, lotus seeds, poria). Pour in enough fresh water to cover everything by about 2-3 cm (roughly 1 inch). Bring the pot to a full boil over high heat.

Once boiling, immediately reduce the heat to the lowest setting to maintain a gentle simmer. Cover the pot with a lid. Let the soup simmer slowly for about 1.5 hours. The goal is to cook until the ribs are fork-tender and the Four Herbs ingredients have softened completely.

About 5 minutes before the end of cooking, season the soup with salt. Start with a little, stir, taste, and add more until it's perfectly savory to your liking. Ladle the hot soup into bowls, ensuring each serving gets some ribs and a mix of the soft, nourishing ingredients. Garnish with a sprinkle of chopped green onions if desired. Serve warm.