👨‍🍳 Instructions

1. 1

   Blanch the pork ribs: Place the pork ribs in a pot of cold water, bring to a boil, and simmer for 5 minutes. Drain and rinse the ribs under cold water to remove any impurities. This step helps to remove gamey smells and results in a sweeter, clearer broth.

   💡 Tip: Adding ginger slices or a few tablespoons of rice wine during blanching can further help remove any gamey smell.
2. 2

   Prepare the bamboo shoots: Peel the bamboo shoots and slice them into manageable pieces. If using older bamboo shoots, blanching them in hot water for a few minutes can help reduce any bitterness.

   💡 Tip: Using the freshest bamboo shoots available will yield the best flavor.
3. 3

   Combine ingredients in a pot: Add the blanched pork ribs, sliced bamboo shoots, and ginger slices to a large pot. If using, add the michiu.

   💡 Tip: Ensure the pot is large enough to comfortably hold all ingredients and water.
4. 4

   Add water and simmer: Pour in the water, ensuring all ingredients are fully submerged. Bring the soup to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 40 minutes, or until the pork ribs are tender.

   💡 Tip: Simmering gently allows the flavors to meld and the pork to become fall-off-the-bone tender.
5. 5

   Season the soup: Season the soup with salt to taste. Add ground white pepper if desired.

   💡 Tip: Taste and adjust seasoning as needed. Start with a small amount of salt and add more if necessary.
6. 6

   Serve: Ladle the hot soup into bowls. Garnish with fresh coriander if desired.

   💡 Tip: This soup is best enjoyed immediately. It pairs well with steamed rice.