Chinese Pork Rib Soup with Corn and Carrots
This comforting Chinese pork rib soup is made with sweet corn, carrots, and ginger. The broth is light, savory, and naturally sweet. It takes very little prep and is easy to customize with your favorite vegetables.
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.