Pork Rib Soup with Corn and Radish
I grew up having simple soups like this as part of a regular meal, usually with a bowl of rice and a few other dishes on the table. I still come back to them now because they don’t need a lot of ingredients to be comforting. As the pork ribs simmer, the corn gives the broth a subtle sweetness while the radish becomes really tender and mellow, and a little ginger and scallion bring everything together. Most of the cooking is just letting the pot do its thing, and after an hour or so you have a light, flavorful broth that feels especially nice when you’re craving something warm and homemade.
Pork Rib Soup with Corn and Radish
4 servings
A light, comforting pork rib soup with sweet corn, tender radish, ginger, and scallion simmered in a naturally flavorful broth.
Ingredients
- 1 lb pork ribs
- 2 ears corn, cut into small sections
- 1 medium radish, peeled and cut into large chunks
- 7 slices ginger, divided
- 1 stalk scallion
- 10 cups water, divided
- 1 tablespoon Shaoxing wine
- 1 teaspoon salt, or to taste
- Sliced scallions, for garnish
Instructions
- Add 6 cups water, the pork ribs, 3 slices of ginger, and Shaoxing wine to a large pot. Bring to a boil over high heat.
- Once boiling, drain the ribs and rinse them thoroughly to remove any impurities. Rinse out the pot as needed for a cleaner broth.
- Return the ribs to the pot. Add the corn, radish, remaining 4 slices of ginger, scallion stalk, and 4 cups fresh water.
- Bring everything to a boil. As soon as it reaches a boil, reduce the heat to low and cover the pot. Gently simmer for about 1 ½ hours, or until the pork ribs and radish are tender.
- Remove the scallion stalk if desired. Season the broth with salt to taste.
- Ladle the pork ribs, corn, radish, and broth into serving bowls. Garnish with sliced scallions and serve hot with steamed rice.
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