This recipe for Young Rib Soup with Pickled Cabbage offers a comforting and flavorful twist on a classic. Imagine a rich, savory broth brimming with tender young ribs, perfectly balanced by the tangy crunch of homemade pickled cabbage. This isn't your grandma's soup (unless your grandma is a culinary genius!), it's a modern take on a traditional dish, perfect for a cozy weeknight meal or a special family gathering. The unique combination of textures and tastes creates a truly satisfying experience, leaving you feeling warm and nourished from the inside out.
The subtle sweetness of the young ribs complements the sharp acidity of the pickled cabbage, creating a symphony of flavors in your mouth. This recipe utilizes readily available ingredients and straightforward techniques, making it accessible even to beginner cooks. Ready to dive into the deliciousness? Let's get started with the step-by-step instructions below!
Tools Needed
- Pot
- Knife
- Cutting board
Ingredients
- Young ribs: 300g
- Ripe tomatoes: 200g
- Green onions: 30g
- Pickled cabbage: 500g
- Garlic: 3 bunches
- Shallots: 2
- Salt
- Ground pepper
- MSG: 1 teaspoon
- Sugar: 1 teaspoon
- Seasoning powder: 1 teaspoon
- Fish sauce
- Cooking oil
- Water: 1 liter + extra for blanching
Step-by-Step Instructions
Step 1. Prepare Ingredients and Marinate Ribs
- Wash and drain the young ribs. Blanch briefly in boiling water to remove any smell and preserve nutrients.
- Cut tomatoes in half (or smaller pieces), chop green onions (2-3cm pieces), and finely chop garlic and shallots.
- Wash the pickled cabbage thoroughly (2-3 times), squeeze out excess water, and drain.
- In a bowl, combine the blanched ribs, half of the minced garlic and shallots, ground pepper, ½ teaspoon MSG, ½ teaspoon sugar, ½ teaspoon seasoning powder, 1 teaspoon fish sauce, and a little water. Marinate for 15 minutes.
Step 2. Cook the Ribs and Build the Soup
- Heat cooking oil in a pot, add the chopped green onions and minced shallots, and fry until fragrant.
- Add the marinated ribs to the pot and stir-fry briefly until they firm up.
- Add 1 liter of water, cover, and bring to a boil. Reduce heat to medium and simmer for 5 minutes to allow the ribs to soften.
- Add the pickled cabbage and tomatoes. Cover and cook until the soup boils again.
Step 3. Season and Finish
- Reduce heat to low. Add 1 ½ cups of sugar (to balance the sourness of the pickled cabbage), ¼ teaspoon MSG, 1 spoonful of seasoning powder, and ¼ teaspoon salt. Stir well and adjust seasoning to taste.
- Add the remaining green onions. Turn off the heat and serve.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- Adjust the amount of sugar based on your preference and the sourness of the pickled cabbage.
- Taste and adjust seasonings as needed to achieve a balance of salty, sweet, and sour flavors.
Nutrition
- Calories: approximately 500-600
- Fat: 25-35g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. Can I use store-bought pickled cabbage?
Absolutely! Store-bought works perfectly, just drain it well before adding it to the soup.
2. How can I make the soup spicier?
Add a few slices of fresh chili pepper or a dash of chili garlic sauce to taste.
3. What can I substitute for young ribs?
Pork shoulder or other bone-in pork cuts will work well, just increase the cooking time accordingly.
This Young Rib Soup with Pickled Cabbage recipe is a guaranteed crowd-pleaser, offering a delightful balance of flavors and textures that everyone will enjoy. From its comforting warmth to its surprisingly simple preparation, it's a perfect addition to your family's recipe repertoire. So gather your ingredients, and get ready to experience the deliciousness!