A comforting and hearty soup filled with tender pork ribs, sweet corn, earthy mushrooms, and juicy tomatoes. This dish is perfect for a cozy family meal or a soothing pick-me-up on chilly days.
Why You’ll Love This Recipe
- Hearty and Nutritious: Packed with protein, vitamins, and minerals, this soup is both filling and nourishing.
- Easy to Prepare: Simple steps and minimal ingredients make it a go-to recipe for any day of the week.
- Versatile Ingredients: Easily adaptable with seasonal vegetables or your favorite mushrooms.
- Comfort in a Bowl: Warm and flavorful, it’s the perfect recipe to unwind with.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 500g pork ribs, cut into pieces
- 1 ear of corn, cut into segments
- 6-8 dried shiitake mushrooms, rehydrated
- 2-3 tomatoes, quartered
- 2 slices ginger
- Salt and pepper to taste
- Spring onions for garnish
Directions
- Blanch the Ribs: In a pot of boiling water, add the pork ribs and ginger slices. Boil for 3-5 minutes to remove impurities. Drain and rinse the ribs.
- Sauté Aromatics: Heat a splash of oil in a large pot over medium heat. Add the ginger slices and sauté until aromatic.
- Add Ingredients: Combine the blanched pork ribs, corn segments, tomatoes, and rehydrated shiitake mushrooms in the pot.
- Simmer: Pour in enough water to cover the ingredients. Bring to a boil, reduce the heat, and let it simmer for 45 minutes, or until the pork ribs are tender.
- Season: Add salt and pepper to taste, adjusting as needed.
- Garnish and Serve: Top with chopped spring onions and serve the soup hot.
Servings and Timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Variations
- Vegetables: Add carrots, daikon, or celery for more flavor and nutrition.
- Mushrooms: Swap dried shiitake for fresh button mushrooms or oyster mushrooms for a different texture.
- Herbs: Enhance the aroma with fresh parsley or cilantro.
- Broth Base: Use chicken or vegetable broth instead of water for added depth.
- Spice It Up: Add chili flakes or a dash of soy sauce for a bold twist.
Storage/Reheating
- Storage: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Freezing: Portion the soup into freezer-safe containers and freeze for up to 2 months.
- Reheating: Reheat on the stove over medium heat until warmed through, stirring occasionally. Add a splash of water if the soup thickens.
FAQs
1. Can I use fresh mushrooms instead of dried ones?
Yes, fresh mushrooms like button or oyster mushrooms can be used. They may not have the same deep flavor as dried shiitake mushrooms but will still taste great.
2. How do I rehydrate dried mushrooms?
Soak the dried mushrooms in warm water for 20-30 minutes until they are soft. Reserve the soaking liquid for added flavor in the soup.
3. Can I use boneless pork instead of ribs?
You can, but the ribs contribute more flavor and richness to the broth.
4. What other garnishes work well?
Cilantro, parsley, or a drizzle of sesame oil can add a fresh and aromatic finish.
5. Is this soup gluten-free?
Yes, as long as you ensure any additional ingredients like soy sauce are gluten-free.
6. Can I cook this in a slow cooker?
Absolutely! Combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.
7. What can I serve alongside this soup?
Steamed rice or crusty bread makes an excellent accompaniment.
8. Can I add noodles to this soup?
Yes, you can add rice noodles or egg noodles for a heartier meal.
9. How do I make this soup spicier?
Add sliced chili peppers or a splash of hot sauce to the broth.
10. Can I prepare this soup ahead of time?
Yes, the flavors deepen when made a day ahead. Reheat before serving for the best taste.
Conclusion
Pork Rib Soup with Corn and Mushrooms is a delightful combination of wholesome ingredients and comforting flavors. Its easy preparation and nourishing qualities make it an excellent choice for family meals, meal prep, or warming up a cold day. Try this recipe today and savor the satisfaction of a homemade, hearty soup!
Print
Pork Rib Soup with Corn and Mushrooms
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Asian
- Diet: Gluten Free
Description
A comforting pork rib soup recipe made with tender ribs, sweet corn, earthy mushrooms, and juicy tomatoes. Perfect for a cozy family meal, this hearty soup is packed with flavor and warmth.
Ingredients
- 500g pork ribs, cut into pieces
- 1 ear of corn, cut into segments
- 6–8 dried shiitake mushrooms, rehydrated
- 2–3 tomatoes, quartered
- 2 slices ginger
- Salt and pepper to taste
- Spring onions for garnish
Instructions
- Blanch the ribs: Boil pork ribs with ginger slices in a pot of water for 3-5 minutes. Drain and rinse to remove impurities.
- Sauté aromatics: Heat oil in a large pot over medium heat. Sauté the ginger slices until fragrant.
- Combine ingredients: Add the blanched pork ribs, corn segments, tomatoes, and rehydrated shiitake mushrooms to the pot.
- Simmer: Pour in enough water to cover the ingredients. Bring to a boil, then lower the heat to a simmer for 45 minutes, or until ribs are tender.
- Season: Add salt and pepper to taste.
- Serve: Garnish with chopped spring onions and serve hot.
Notes
- Dried shiitake mushrooms provide a deeper, umami flavor. Fresh mushrooms can be used as an alternative.
- Adjust the salt to your preference.
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