Freezing cold day again, soup is always the first thing that come to my mind when I needed warming food. Bought daikon, carrots and pork spare rib to go with my left over tiny bits of green beans and shredded carrot. Don’t like wasting food.
“Daikon, or Japanese radish, is a low-calorie, high-fiber root vegetable that aids digestion, supports the immune system, and promotes healthy skin. Rich in Vitamin C, potassium, and folate, it contains digestive enzymes and antioxidants, contributing to overall health. Additionally, it may help with respiratory issues, reduce heart disease risk, and is beneficial for pregnant women due to its folate content.”
“Spare ribs pork are a meaty, flavourful cut from the belly side of the pig’s rib cage, known for being longer, flatter, and fattier than baby back ribs. They are ideal for slow-cooking methods like braising or smoking, as their fat renders to create tender, moist meat. Key benefits include being a good source of protein and essential micronutrients like B vitamins, zinc, and selenium, which are important for muscle function, energy, and antioxidant protection. They are a good source of high-quality protein, which is essential for muscle maintenance and repair. They contain beneficial B vitamins for energy and overall health. They are an excellent source of zinc and selenium, which are powerful antioxidants that protect cells from damage. They also contain creatine and beta-alanine, which can help with muscle function and improve physical performance by reducing fatigue.”
My soup is flavourful, colourful, comfort and delicious. Let’s cook!!!
Ingredients
1.2 kg pork spare ribs, butcher cut it to about 1 inch
1 fairly big daikon, peeled cut into big chunks
2 medium carrots peeled and cut into bite size
3 slices of peeled ginger, cut into 1/4 inch slices
3 cloves of garlic, smashed
1 1/2 L water or chicken stock
1 Tbs Shao Xing Chinese cooking wine
salt
pepper
cooked leftover green beans
shredded carrots
Method
Rinse spare ribs as you never know whether butcher’s bench is clean; you don’t have to, and add ribs to boiling water and parboil them for 3 minutes over medium-high heat. Discard the water, rinse spare ribs with cold water and gently scrub until the water runs clear. (Scrubbing is optional but helps with creating a clear broth at the end), drain well, and set them aside.
Next, place spare ribs back into the pot, along with carrot, daikon, garlic, ginger, and 1 1/2 L of water. Bring to a boil on high heat and cover for 5 minutes. Lower heat to a simmer for 40 minutes to an hour, or until spare ribs, carrots and daikon are soft. Now add green beans and shredded carrots along with Shao Xing Chinese cooking wine, salt and pepper to taste, and cook a further 3 minutes. Serve immediately with a bowl of rice.
Note: Green beans with garlic: 8 green beans, 1 Tbs minced garlic and 2 Tbs oil, salt and Pepper. Wash the green beans. Cut off the tough stems and cut to bite sized. Heat oil in saucepan over medium heat. Add minced garlic cook for 25 seconds until fragrant. Now add in green beans and a pinch of salt. Cook for 7-10 minutes, stirring often, until the beans are tender and cooked. Add pepper to taste. If needed salt add in.
you can add 1 more carrot along with daikon and spare ribs. You can omit Shao Xing Chinese cooking wine and use 1/2 Tsp Chinese cooking vinegar. Garnish with spring onion or coriander or scatter some fried shallots. For extra flavours you can add dried squids about 1-2 small pieces or some dried scallops. If you like you can substitute pork spare rib with chicken pieces.
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