Easy Corn and Pork Rib Soup with Sweet Potato (Chinese-Style Comfort Soup)

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  RATINGS

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  COOK TIME

  Prep 15m • Cook 80m

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  VIEWS

  617

1. pork sparerib pieces, cut into 2-inch segments

   9 oz (250 g)

2. fresh corn on the cob, shucked and cut into 1.5-inch rounds

   1 ear

3. orange-fleshed sweet potato (not yam), peeled and cut into 1-inch chunks

   1 medium (about 6 oz / 170 g)

4. fresh ginger, thinly sliced

   4 slices (¼-inch thick)

5. green onion, cut into 2-inch pieces (white and green parts)

   1 small bunch (about 0.5 oz / 15 g)

6. kosher salt

   1 tsp

1. Step 1: Blanch the ribs

   Place ribs in a pot, cover with cold water, and bring to a boil over high heat. Let boil for 2 minutes, then drain and rinse under cool water. This removes surface impurities and keeps the broth clear.

   

2. Step 2: Prep the vegetables

   Cut corn into thick rounds. Peel and chop sweet potato into even chunks so they cook at the same rate. Slice ginger and green onions — no need to mince.

   

3. Step 3: Simmer the base

   In a 4- to 5-quart pot, combine blanched ribs, corn, ginger, and green onions. Add 6 cups (1.4 L) cold water — enough to cover everything by about 1 inch. Bring to a gentle boil over medium-high heat, then reduce to low and partially cover.

   

4. Step 4: Cook until ribs soften

   Simmer uncovered for 50 minutes, skimming any foam or fat that rises to the top. You’ll see the broth turn pale gold and smell sweet and earthy.

5. Step 5: Add sweet potato and finish

   Stir in sweet potato chunks and 1 tsp salt. Continue simmering, uncovered, for 30 more minutes — until sweet potato is tender but not falling apart and ribs are easily pierced with a fork.

   

6. Step 6: Serve warm

   Ladle into bowls, making sure each portion gets corn, sweet potato, and a rib piece. No garnish needed — just a spoon and maybe crusty bread on the side.

   

1. Always blanch ribs in cold water for a clear broth.

2. Simmer gently, never boil violently.

3. Add sweet potato late to keep shape.

4. Skim foam regularly for a clean, delicate flavor.

5. Use cold water all the way for richer sweetness.

6. Keep seasoning minimal—let ingredients shine.

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