Seaweed and Pork Rib Soup is a classic home-style soup. The pork ribs are tender and fall off the bone, while the seaweed is soft and savory. The broth is sweet and rich—a warm bowl that comforts you from the inside out. It’s perfect for the whole family.
🌴 Ingredients:
· 500g pork ribs (spare ribs or front ribs, more tender)
· 200g seaweed (thick, dark green dried or fresh seaweed)
🌴 Aromatics:
· 1 large piece of ginger (sliced)
· 1 section of scallion (cut into sections, for blanching)
· A small handful of goji berries (for garnish, optional)
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 2 tbsp cooking wine (about 30ml, for blanching)
· 3g salt (about a teaspoon, add at the end)
· A pinch of white pepper powder (optional)
🌴 Instructions:
- Prepare the Pork Ribs
Chop the ribs into pieces. Blanch in cold water with ginger slices, scallion sections, and cooking wine. Bring to a boil, skim off the foam, and cook for 3 minutes. Rinse with warm water. ⚠️ Note: Starting with cold water removes the blood and odor. Rinse with warm water to keep the ribs from smelling fishy. I’ve tried skipping this step, and the soup turned out fishy and cloudy. - Prepare the Seaweed
If using dried seaweed, soak it in warm water for 2 hours. Wash off any sand and slime, then cut it into wide strips or diamond pieces. If using fresh seaweed, just wash and cut. ⚠️ Note: Dried seaweed must be fully soaked and washed several times, or you’ll end up with sand in your soup. - Simmer the Soup
Place the blanched ribs and ginger slices in a clay pot or soup pot. Add plenty of hot water. Bring to a boil, then reduce to low heat, cover, and simmer for 40 minutes. ⚠️ Note: Add enough water at once. If you must add more, use hot water. I’ve tried adding cold water midway, and the ribs tightened up and became tough. - Add the Seaweed
Add the cut seaweed and simmer for another 30 minutes until the ribs are tender and the seaweed is soft. ⚠️ Note: Don’t add the seaweed too early, or it will dissolve and lose its texture. I’ve tried simmering it for over an hour, and it disappeared into the soup. - Season and Serve
Add 3g salt and a pinch of white pepper. Turn off the heat, sprinkle with goji berries and scallion, and serve hot. ⚠️ Note: Add salt at the very end to keep the soup fresh. I’ve tried adding it early, and the ribs refused to tenderize and the soup was too salty.
💡 More Nourishing Soups:
If you enjoy this clear and comforting pork rib soup, you should also try my [Pork Rib and Corn Soup] for another naturally sweet and family-friendly favorite.
Want to explore more? Check out my full [Soups] category!
💡 Tips:
Blanch the ribs in cold water and rinse with warm water to remove any odor. Soak dried seaweed for 2 hours and wash it well to remove sand. Add enough hot water at once when simmering. Add the seaweed in the last 30 minutes to keep it tender. Add salt at the very end for the best flavor.
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