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Pork ribs soup with radish and goji berries in a bowl, garnished with spring onions
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Pork Ribs Soup with Radish and Goji Berries

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 2 servings

Ingredients

  • 500 grams pork ribs (500克肋排)
  • 1 radish, +/- 450 grams (1个（约450克）白萝卜)
  • 7 grams yuk chuk (7克玉竹)
  • 30 grams goji berries (30克枸杞)
  • 1500 ml water (1500毫升水)
  • salt to taste (盐调味)

Garnish (装饰)

  • 1 sprig Chinese celery (daun sup), cut into 1.5 inch lengths (1根芹菜，切成1.5英寸长的段)
  • or 2 sprigs spring onions, diced (2根小葱，切丁)

Instructions

Step 1 — Prepare the Radish

  • Wash the radish. Peel off the skin and cut it into smaller chunks. You can also include the radish leaves if you have them. They add a mild flavour to the broth.

Step 2 — Blanch the Pork Ribs

  • Place the pork ribs in a pot and cover with cold water. Bring to a boil over high heat. Drain and rinse the ribs under running water, removing any grey foam or residue.
  • Tip: Blanching the pork ribs is what gives you a clear soup. Skipping this step will result in a cloudy, grey broth.

Step 3 — Rinse the Yuk Chuk and Goji Berries

  • Rinse the yuk chuk and goji berries before using them.

Step 4 — Combine All Ingredients

  • Add the blanched pork ribs, radish, yuk chuk, and goji berries into a clean pot. Pour in 1500 ml of water.

Step 5 — Simmer the Soup

  • Bring the pot to a boil over high heat. Once boiling, lower the heat and simmer on low for 45 minutes. Season with salt to taste. Serve garnished with Chinese celery or diced spring onions.
  • Tip: If you prefer the meat more tender and falling off the bone, extend the simmering time to 1.5 hours.

Video

Notes

  • Use spare ribs or the soft bone area. These cuts have more connective tissue around the bone, which gives the broth more body and keeps the meat tender after a long simmer. Back ribs work but tend to be leaner.
  • Don't skip the blanching step. It removes blood and impurities from the pork and is the key to a clear, light broth.