Archive for July, 2011

July 6, 2011

Pork Ribs Soup with Wakame & Carrots

by tina

Thinking up a good name for this soup was a hard one. I eventually gave up and named it simply by its main ingredients. :)

Soups are considered my lazy foods. They’re easy to cook up because all I need to do is boil and simmer, and I don’t need to worry about oil splatters.  Also, I could be cooking up another dish while a soup is slowly cooking.


  • 4 garlic cloves
  • 1 carrot
  • 1/8 cup of cut dried wakame seaweed
  • 1/4 teaspoon salt
  • 3-4 strips of baby back ribs
  • 900 ml (or ~4 cups) of water

There are 2 parts to cooking this soup:

First, in a pot, boil about 750 ml of water.  After the water comes to a boil, place the strips of ribs in. Continue boiling until you see a little bit of blood coming out of the bones (about 2 minutes). Turn the temperature off and bring the pot over to the sink.  Drain the hot water immediately and then run cold water through the pot. Wash the pork, especially where the bone is to rid of any bone shards (wouldn’t want those to end up in the soup).  Then cut the ribs into small pieces keeping the bone in the center of each piece. (pictured below)

You may think that boiling the ribs for this first step may be a waste of perfectly good pork soup, but I’ve tried it before where I didn’t boil it and the soup just ended up looking cloudy, and there were pieces of bone shards, so it makes the soup less enjoyable in my opinion.

For the second part, smash the garlic cloves and slice up the carrot.  Fill the pot with 900 ml of water, place the garlic cloves in, and bring the temperature to high.  When the water comes to a boil, place the ribs in.  Place the lid over the pot and let it boil for a good 3 minutes. When you open the lid, you’ll probably see some marrow and fat floating on the surface of the soup.  Scoop out the marrow and skim the fat.  Some people, like me, like to leave some fat in for more flavor.  Add the carrots, wakame, and salt.  Continue boiling for a minute or so and then bring the temperature down to medium low.  Let the soup cook for another 10-15 mins, mainly to soften the ribs.

Always remember to taste.  If the soup is too rich, add a little more water and bring it back to a boil.  If the soup isn’t salty enough, add a dash at a time and taste.

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