This comforting Young Rib & Vegetable Soup is a delightful blend of tender young ribs, sweet vegetables, and a subtly flavorful broth, perfect for a chilly evening or a light yet satisfying meal. The recipe celebrates the freshness of seasonal produce, allowing the natural sweetness of the vegetables to shine alongside the rich depth of the pork ribs. It's surprisingly easy to make, despite its elegant simplicity, requiring minimal effort to achieve maximum flavor. Forget complicated techniques and long cooking times; this recipe focuses on achieving a harmonious balance of textures and tastes.
Imagine a soup where the broth is clear and vibrant, the vegetables are perfectly cooked but still retain a satisfying bite, and the young ribs melt in your mouth. This recipe is your key to unlocking that culinary dream. To embark on this culinary journey and discover the simple steps to creating this delicious soup, let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Pot
- Bowl
- Knife
Ingredients
- Carrot: 250g
- White Radish: 300g
- Garlic: 4 bunches
- Coriander: 20g
- Green Onions: 20g
- Young Ribs: 250-300g
- Seasoning Powder: 1/2 teaspoon
- MSG: 1/2 + 1/3 teaspoon
- Sugar: 1 + 1/3 teaspoon
- Fish Sauce: 1 teaspoon
- Ground Pepper: a pinch
- Cooking Oil
- Water: 1.3L
- Salt: 1/3 teaspoon
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Peel and wash the carrot and white radish. Create grooves for decorative carving (optional).
- Chop garlic, green onions, and coriander into small pieces.
- Cut the ribs into thin pieces.
Step 2. Cook the Ribs and Vegetables
- Stir-fry the ribs briefly in cooking oil until firm and fragrant.
- Add 1.3L of water to the pot with the ribs. Bring to a boil. Skim off any foam.
- Add carrots and cook for 5 minutes.
- Add white radish and cook for another 5 minutes.
Step 3. Season and Finish
- Check if the carrots and radish are soft. Add seasoning, MSG, sugar, salt, and pepper. Stir gently.
- Add green onions and coriander. Turn off the heat.
Step 4. Serve
- Serve and garnish with pepper.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- Cutting the ribs thinly ensures even cooking.
- White radish cooks faster than carrots.
- Adjust cooking time depending on the thickness of the vegetables.
- Season the soup to your taste.
Nutrition
- N/A
FAQs
1. Can I use other types of meat instead of young ribs?
Yes! Chicken, beef broth, or even pork loin can be substituted, adjusting cooking time as needed. The flavor profile will change, however.
2. How can I make this soup vegetarian/vegan?
Replace the young ribs with a hearty vegetable broth and add extra mushrooms, tofu, or lentils for protein and heartiness. Consider adding a tablespoon of soy sauce or mushroom bouillon for umami flavor.
3. What if I don't have all the vegetables listed?
Feel free to substitute! Use whatever seasonal vegetables you have on hand. Carrots, potatoes, and celery are great alternatives or additions.
This Young Ribs and Old Vegetables Soup is a testament to the magic of simple ingredients and straightforward cooking. Enjoy the comforting warmth and satisfying flavors of this easy-to-make recipe, perfect for any occasion. With minimal effort, you'll create a delicious and healthy meal that your family will love.