Chinese Pork Rib Soup with Corn and Carrots
Whenever someone in our family was sick, my grandma would make this corn and pork rib soup. Now I make it for my own family too.
This Chinese pork rib soup is popular across China and made with just a handful of ingredients. The pork ribs create a light, savory broth, while the corn and carrots add a natural sweetness. It’s simple to make but full of flavor. You can also swap in different vegetables depending on what you have on hand.
We usually enjoy it with rice, but it’s also great with noodles for a simple meal.
Ingredients You’ll Need
You only need a few simple ingredients to make this Chinese pork rib soup.
- Pork Ribs: I use 2 lb of pork ribs, cut into individual pieces. Bone-in ribs are important here because they give the broth its flavor.
- Sweet Corn: One large ear of fresh corn adds a natural sweetness to the soup.
- Carrot: Adds more sweetness and becomes tender as it simmers.
- Ginger: A few slices of fresh ginger help balance the richness of the pork.
- Salt and White Pepper: The only seasonings you need. I like using white pepper for its gentle warmth.
- Green Onion: For a little freshness when serving.
Other Vegetables You Can Use
You can easily switch up the vegetables in this soup depending on what you have on hand. Here are some of my favorite options:
- Daikon Radish: Adds a mild sweetness to the broth and becomes soft and tender as it cooks.
- Tomato and Carrot: A classic combination for Chinese ABC soup. You can also add potatoes for a heartier version.
- Potato: Makes the soup a little more filling and absorbs the flavor of the broth.
- Lotus Root: Adds a slightly sweet, earthy flavor and a nice crunchy texture.
- Winter Melon: Has a delicate flavor and turns soft and silky when cooked.
- Chinese Yam (Shan Yao): Adds a mild sweetness and becomes soft and creamy when cooked.
Just adjust the cooking time depending on the vegetables. Firmer vegetables like lotus root may need longer to cook, while winter melon and tomatoes cook faster.
How to Make Chinese Pork Rib Soup
1. Blanch the Pork Ribs: Cut the ribs between the bones into individual pieces.
Place them in a large pot and cover with cold water. Bring to a boil, then skim off the foam that rises to the surface. Drain and rinse the ribs to remove any remaining scum. This helps keep the broth clear.
2. Simmer the Ribs: Clean the pot and bring 8 cups of fresh water to a boil. Add the ribs and sliced ginger. Reduce the heat to low, cover, and gently simmer for 40–60 minutes, until the ribs are almost tender.
3. Add the Corn and Carrots: Cut the corn into smaller pieces and the carrot into chunks.
Add them to the pot along with the salt and ground white pepper. Cover and simmer for another 20 minutes, until the pork is tender and the vegetables are cooked through. Add a little more water if needed.
4. Season and Serve: Taste the broth and adjust the salt as needed. Sprinkle with chopped green onions and serve hot.
We usually enjoy this soup with a bowl of steamed rice and a few simple dishes on the side. If you want something more filling, try pairing it with my Shrimp Fried Rice or Seaweed Fried Rice. It’s also great alongside Chinese Braised Tofu for an easy family dinner.
Tips for the Best Pork Rib Soup
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. Reheat on the stovetop until piping hot.
Chinese Pork Rib Soup with Corn and Carrots
Ingredients
- 2 lb pork ribs cut into individual pieces
- 1 ear large sweet corn cut into rounds
- 1 large carrot cut into chunks
- 15 g fresh ginger sliced, thumb sized
- 8 cups water plus more for blanching
- 2 tsp salt or to taste
- 1/4 tsp ground white pepper
- Chopped green onions for garnish
Instructions
- Blanch the ribs: Cut the ribs into individual pieces between the bones. Place them in a large pot and cover with cold water. Bring to a boil, skimming off the foam that rises to the surface. Drain and rinse the ribs to remove any remaining scum.
- Simmer the ribs: Clean the pot and bring 8 cups of fresh water to a boil. Add the ribs and sliced ginger. Reduce the heat to low, cover, and gently simmer for 40-60 minutes.
- Add the vegetables: Add the corn, carrot, salt, and ground white pepper. Cover and simmer for another 20 minutes, or until the ribs are tender and the vegetables are cooked through. Add a little more water if needed.
- Season and serve: Taste the broth and adjust the salt as needed. Garnish with chopped green onions and serve hot with rice or boiled noodles.
Notes
- For a clear broth: Blanch and rinse the ribs before simmering them in fresh water. Keep the soup at a gentle simmer rather than a rolling boil.
- Cooking time: Larger or meatier ribs may need extra time to become tender.
- Vegetable variations: You can swap the corn and carrots for daikon radish, potato, lotus root, winter melon, or Chinese yam. Adjust the cooking time depending on the vegetables.
