Imported from Instagram

Light Four-Herb Pork Rib Soup

Name: Light Four-Herb Pork Rib Soup
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 3 servings
Cuisine: East Asian
Ingredients: 500 g Pork ribs; Flour (A small amount, for scrubbing the ribs; most of it will be rinsed away); 1 包 Four-Herb soup ingredient packet (Usually contains coix seeds, lotus seeds, gorgon nuts, and Chinese yam; packet weight not specified, and nutritional values are estimated); 200 g Napa cabbage (The original English label says cabbage; the steps specify napa cabbage); 100 g Mushrooms (Shiitake or white shimeji mushrooms may be used); 200 g Tofu (Cut into cubes); 20 g Ginger slices; 1 Scallion (Cut into sections); 1 L Water (For simmering the soup; additional cold water is needed for blanching the ribs, but the amount is unspecified); Salt (To taste)

Recipe by SiestaEats世界料理 @siestaeats · Instagram

Imported by John Tan on SeeMeCook

A light soup simmered with pork ribs, a Four-Herb soup ingredient packet, napa cabbage, mushrooms, and tofu, with subtle grainy and bean-like aromas. This version does not include pork stomach or large intestine, resulting in a lighter, smoother, and easy-to-drink broth.

3 servings95 minEast Asian

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Ingredients

500 g Pork ribs
Flour (A small amount, for scrubbing the ribs; most of it will be rinsed away)
1 包 Four-Herb soup ingredient packet (Usually contains coix seeds, lotus seeds, gorgon nuts, and Chinese yam; packet weight not specified, and nutritional values are estimated)
200 g Napa cabbage (The original English label says cabbage; the steps specify napa cabbage)
100 g Mushrooms (Shiitake or white shimeji mushrooms may be used)
200 g Tofu (Cut into cubes)
20 g Ginger slices
1 Scallion (Cut into sections)
1 L Water (For simmering the soup; additional cold water is needed for blanching the ribs, but the amount is unspecified)
Salt (To taste)

Steps

1
Place the ribs in clean water, add a small amount of flour, and gently scrub them to remove blood and impurities from the surface. Rinse thoroughly with clean water.
2
Place the cleaned ribs in a pot and add cold water, ginger slices, and scallion sections. Bring to a boil over high heat, then continue boiling for about 3–5 minutes to draw out the blood from the bones.
3
Skim off the foam from the surface, remove the ribs, and rinse them again as specified in the original method. Set aside.
4
Use another clean pot. Add 1 L water, the blanched ribs, and the Four-Herb soup ingredient packet.
5
Bring the soup to a boil over high heat, then reduce the heat to low. Cover and gently simmer for about 40–60 minutes.
6
Add the napa cabbage, mushrooms, and cubed tofu to the pot.
7
Continue cooking for 10–15 minutes, allowing the vegetables to release their natural sweetness and the flavors to meld while keeping the broth light and refreshing.
8
Finally, season with salt to taste. Avoid adding too much seasoning to preserve the soup's light, clean flavor.

Notes

This version intentionally omits pork stomach and large intestine, resulting in a lighter, easy-to-drink broth. The vegetables and tofu can be adjusted according to the ingredients available in the refrigerator. The original recipe also mentions that reheating the soup after it has rested overnight allows the flavors to meld further; specific storage or reheating instructions were not provided.