Imagine a soup so rich and comforting that it transports you straight to the coastal kitchens of China with just one spoonful! This Dried Seaweed and Rib Soup is not just a meal, it's a culinary journey that combines the deep, hearty flavors of tender pork ribs with the delicate umami of seaweed. Perfect for chilly days or when you're craving something truly nourishing, this recipe promises to be your new go-to comfort food that will impress both family and dinner guests.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 pound pork ribs
- 1 cup dried seaweed
- 6 cups water
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 2 tablespoons soy sauce
- Salt, to taste
- Green onions, for garnish
Instructions
- Rinse the pork ribs thoroughly under cold water to remove any bone fragments or impurities.
- Place the pork ribs in a large pot and cover with cold water. Bring to a boil over high heat, skimming off any foam that rises to the surface.
- Drain the ribs and rinse them again to remove any remaining impurities, which helps create a clearer broth.
- Return the cleaned ribs to the pot and add 6 cups of fresh water, minced garlic, and sliced ginger.
- Bring the mixture to a gentle simmer, partially covering the pot and reducing heat to medium-low. Cook for approximately 25-30 minutes until the ribs become tender.
- Rinse the dried seaweed under cold water to remove any salt or debris, then tear into smaller pieces if needed.
- Add the dried seaweed to the simmering soup and cook for an additional 5-7 minutes until the seaweed is soft and rehydrated.
- Season the soup with soy sauce and salt, adjusting to taste. Stir gently to combine all flavors.
- Remove the pot from heat and let the soup rest for 2-3 minutes to allow flavors to meld together.
- Ladle the soup into serving bowls, ensuring each portion has ribs and seaweed.
- Garnish with freshly chopped green onions and serve hot, preferably with steamed rice on the side.
Tips
- For the clearest and most flavorful broth, always blanch the ribs first and rinse thoroughly to remove impurities.
- Use high-quality dried seaweed for the best taste and texture - look for varieties specifically meant for soups.
- Control the salt carefully by adding soy sauce and salt gradually and tasting as you go.
- Let the soup rest for a few minutes after cooking to allow the flavors to fully develop and meld together.
- For extra depth, consider adding a small piece of dried anchovy or a splash of sesame oil when seasoning.
- Serve immediately while hot, and pair with steamed rice to make it a complete, satisfying meal.
Nutrition Facts
Calories: 215kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 5g
Cholesterol: 60mg
