Description
A comforting bowl of Tomato Corn Pork Rib Soup, featuring tender pork ribs, sweet corn, and juicy tomatoes. Perfect for chilly evenings or as a nourishing family meal.
Ingredients
Units
Scale
- 500g pork ribs, cut into bite-sized pieces
- 1 ear of corn, cut into 2-inch segments
- 2–3 medium tomatoes, quartered
- 2–3 slices of ginger
- Salt and pepper to taste
- Water (enough to cover ingredients)
- Optional: Chopped spring onions for garnish
Instructions
- Blanch the Pork Ribs:
- Bring a pot of water to a boil. Add the pork ribs and boil for 3–4 minutes to remove impurities and excess fat.
- Drain the ribs and rinse under cold water to remove any scum.
- Sauté the Tomatoes:
- Heat a small amount of oil in a large pot over medium heat. Add the ginger slices and sauté until fragrant.
- Add the quartered tomatoes and cook for 3–4 minutes, until softened and releasing their juices.
- Simmer the Soup:
- Add the blanched pork ribs to the pot. Pour in enough water to fully cover the ingredients (approximately 6–8 cups).
- Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes, skimming any foam from the surface.
- Add the Corn:
- After 30 minutes, add the corn segments to the pot. Continue to simmer for another 10–15 minutes, or until the corn is tender and the soup is rich in flavor.
- Season and Serve:
- Season the soup with salt and pepper to taste.
- Ladle into bowls and garnish with chopped spring onions, if desired. Serve hot.
Notes
-
- Flavor Boost: For a richer broth, simmer the soup longer (up to 1 hour) on low heat.
- Vegetable Additions: Add carrots, daikon radish, or celery for more nutrients and variety.
- Make It Spicy: Add a few slices of chili or a drizzle of chili oil for a kick of heat.
- Storage Tips: Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stovetop before serving.