Pork rib, yam and corn soup

Name: Pork rib, yam and corn soup
Yield: 2
Ingredients: 500 g Small pork rib pieces; 300 g Chinese yam; 150 g Carrot; 250 g Corn; 20 g Ginger, divided; 15 g Scallion, divided; 15 ml Cooking wine; 10 ml Cooking oil; 1500 ml Soup water; 6 g Salt; Enough to cover Rib blanching water; As needed Water for holding cut yam (optional); As needed Hot soup top-up

Simmer ribs with Chinese yam, corn and carrot, dividing ginger and scallion between blanching and finishing.

~1 hr 10 minestimated time2servings6clear steps

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Let’s make it.

Follow the food, not just the clock.

01
Prepare vegetables
Wear gloves to peel yam and cut about 4 cm sections; hold in clean water if waiting. Cut carrot about 3 cm and corn about 4 cm. Divide ginger slices in half; tie half the scallion and chop the rest.
Look for
Vegetables are evenly sized and ginger/scallion separated by use.
Knife work ↗
02
Blanch ribs
Put ribs in cold water with half the ginger, the scallion knot and wine. Boil, skim and start a 3 min check, then lift out and drain, discarding blanching water and scallion knot.
Look for
Ribs are drained and skimmed but still need cooking.
Blanching ↗
03
Brown the ribs
Warm oil over medium heat, cook remaining ginger until fragrant and add ribs with a 1 min check, turning until lightly golden rather than blackened.
Look for
Ribs are lightly golden and ginger fragrant.
Pan-frying ↗
04
Simmer with vegetables
Add listed soup water and all vegetables. Boil, reduce to low, cover loosely and start a 40 min check, topping up hot water as needed. Probe thickest rib meat away from bone for at least 63°C and check yam and carrot are easily pierced; continue if needed.
Look for
Meat center meets its target, vegetables are tender and broth remains.
Simmering ↗
05
Season and finish
Stir in salt and continue a gentle simmer with a 2 min check, adding reserved scallion. Stop heating once seasoning is distributed.
Look for
Broth holds intact tender yam, corn, carrot and ribs, with chopped scallion distributed.
Seasoning ↗
06
Rest off the heat before serving
After the meat center is verified and heating ends, remove the pot from the heat source and start a 3 min rest timer. Serve after it finishes.
Look for
Intact tender yam, corn, carrot and cooked ribs in broth with a little scallion.
Preparation ↗

Recipe sources & image information

Adapted from HowToCook / 排骨山药玉米汤 · HowToCook contributors / Anduin2017/HowToCook · Unlicense

Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.