Carrot, Corn and Pork Rib Soup is a classic Cantonese home-style soup. The pork ribs are tender and fall off the bone, the corn is sweet and juicy, and the carrots melt in your mouth. The broth is sweet and clear—a warm, comforting bowl perfect for the whole family.
🌴 Ingredients:
· 500g pork ribs (spare ribs or front ribs, more tender)
· 1 ear of corn (sweet corn or fruit corn, juicy and sweet)
· 1 carrot (bright-colored and firm)
🌴 Aromatics:
· 1 large piece of ginger (sliced)
· 1 section of scallion (cut into sections)
· A small handful of goji berries (for garnish, optional)
🌴 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 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 Vegetables
Peel the corn and cut it into small sections. Peel the carrot and cut it into chunks. ⚠️ Note: Cut the corn and carrot into larger pieces so they don’t fall apart during simmering. - Simmer the Soup
Place the blanched ribs, ginger slices, and scallion sections 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 Vegetables
Add the corn and carrot, and simmer for another 30 minutes until the ribs are tender and the vegetables are cooked through. ⚠️ Note: Don’t add the vegetables too early, or they will dissolve and lose their texture. - 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 sweet and comforting soup, you should also try my [Pork Rib and Corn Soup] for another light 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. Cut the corn and carrot into larger pieces so they hold their shape. Add enough hot water at once when simmering. Add the vegetables in the last 30 minutes. Add salt at the very end for the best flavor.
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