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Hong Kong Winter Melon and Pork Rib Soup
A nourishing and comforting soup, Winter Melon and Pork Rib Soup is a staple in Hong Kong home cooking. The winter melon becomes tender and slightly sweet, absorbing the savory flavors of the pork ribs and aromatics. It's a light yet satisfying soup, perfect for any season.
🧂 Ainekset
- 1 lb (about 450g), cut into 1-inch pieces Pork spareribs
- 2 cups, peeled, seeded, and cut into 1-inch cubes Winter melon
- 4 slices Ginger
- 3 stalks, cut into 2-inch lengths (whites and greens separated) Green onions
- 10 cups Water
- 1 tsp, or to taste Salt
- 6 medium, soaked in warm water for 30 minutes, stems removed Dried shiitake mushrooms
- 4 optional Dried red dates
- 1 tbsp, optional Goji berries
👨🍳 Ohjeet
- 1
Rinse the pork spareribs under cold water to remove any impurities. Place the ribs in a large pot and cover with water. Bring to a rolling boil for 5 minutes to blanch the ribs. Drain and rinse the ribs thoroughly under cold water. This step helps to remove scum and creates a clearer, cleaner-tasting broth.
💡 Ammattilaisvinkit: Blanching is crucial for a clean-tasting soup. Don't skip this step! - 2
Return the blanched ribs to the cleaned pot. Add the ginger slices, the white parts of the green onions, the soaked shiitake mushrooms (and their soaking liquid, strained), dried red dates (if using), and 8 cups of water. Bring to a boil over high heat.
💡 Ammattilaisvinkit: Using the soaking liquid from the mushrooms adds extra umami to the soup. - 3
Once boiling, reduce the heat to low, cover the pot, and simmer for at least 1 hour. Skim off any excess grease or impurities that rise to the surface during simmering.
💡 Ammattilaisvinkit: Simmering for a longer period allows the flavors to meld and the pork to become tender. - 4
Add the cubed winter melon and goji berries (if using) to the pot. Add the remaining 2 cups of water if the soup level is too low. Continue to simmer for another 20-30 minutes, or until the winter melon is tender and translucent.
💡 Ammattilaisvinkit: Add the winter melon later in the cooking process so it doesn't become too mushy. - 5
Season the soup with salt to taste. Remove the ginger slices and the white parts of the green onions before serving. Garnish with the green parts of the green onions.
💡 Ammattilaisvinkit: Taste and adjust seasoning as needed. Some prefer a very light seasoning to let the natural flavors shine.
💡 Ammattilaisvinkit
- ✓For a richer broth, you can use a combination of pork ribs and chicken bones.
- ✓If winter melon is unavailable, you can substitute with daikon radish or even potato, though the flavor profile will change slightly.
- ✓This soup can be made ahead of time and reheated. The flavors often deepen overnight.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a small piece of dried tangerine peel (chen pi) during simmering for an added layer of aroma.
- For a heartier soup, add some dried scallops or a piece of cured ham during the simmering process.