Bamboo Shoot & Pork Rib Soup

Ingredients

• 1 fresh bamboo shoot (Peeled; estimated edible weight approximately 500 g.)
• 800 g pork ribs
• 2 L water
• 1 inch piece ginger
• 1 tbsp uncooked rice (Added while cooking the bamboo shoot to help reduce bitterness.)
• 1 tbsp mirin (Optional.)
• 1.5 tsp salt (Use 1½–2 tsp, or adjust to taste.)

Steps

1. 1

   Blanch the pork ribs. Transfer them to a clean work surface and rinse them thoroughly to remove any residue.

2. 2

   Peel the bamboo shoot, removing its outer covering.

3. 3

   Place the peeled bamboo shoot in a pot with water and add 1 tablespoon of uncooked rice. Cook the bamboo shoot with the rice to help reduce its bitterness.

4. 4

   Add the rinsed pork ribs, the ginger, and the remaining water to the pot.

5. 5

   Bring the soup to a boil and skim off the foam that rises to the surface.

6. 6

   Reduce the heat and simmer for 75 minutes.

7. 7

   Add the salt and the optional mirin. Adjust the salt to taste before serving.

Notes

The source does not specify the blanching time, the exact amount of water used for blanching, or whether the bamboo shoot is removed from the rice water before making the soup. It states that the soup is simmered for 75 minutes after coming to a boil.

Nutrition per serving

• soup
• main
• comfort food
• family-style
• slow-simmered
• gluten-free
• dairy-free
• fall