Abalone and Pork Ribs with Corn Soup

Abalone and Pork Ribs with Corn Soup

This hearty and flavorful **Pork Rib Soup with Winter Melon and Corn** is a comforting dish that combines tender ribs, sweet vegetables, and aromatic star anise for a nourishing meal. The ribs are first blanched to remove impurities, then slow-stewed to create a rich, savory broth. Sweet corn and carrots add natural sweetness, while winter melon soaks up the delicious flavors. A touch of abalone sauce enhances the umami depth, making every spoonful irresistible. Perfect for chilly days or when you crave a wholesome, homemade soup, this recipe is both simple and satisfying. Garnished with fresh scallions, it’s a visually appealing dish that’s as delicious as it is nutritious. Enjoy this soul-warming soup as a starter or a light main course!

10 Minutes
Medium
4 servings
Recipe Soup

Ingredients

Metric US
4 serving

Main Ingredients

🥩
Pork ribs
500g

The aromatics

🧅
Corn
1 medium (200g)
🧅
Carrots
1 medium (150g)
🧅
Winter melon
300g
🧅
Scallions
50g

The sauce & seasonings

🧂
Star anise
2 pieces
🧂
Sugar
1 tsp
🧂
Salt
1 tsp
🧂
Abalone sauce
2 tbsp

Instructions

1. Step 1

Step 1
Rinse the pork ribs in cold water, then put them in a pot and quickly bring to a boil. Remove the scum that floats to the surface.

2. Step 2

Step 2
Rinse the ribs with hot water, then add water and star anise to the pot. Stew over low heat, making sure the water level is above the ribs. You can add more water if you want more soup.

3. Step 3

Step 3
Peel and wash the corn and carrots, then cut them into large segments. Cut the scallions into segments and set aside.

4. Step 4

Step 4
Cut the winter melon into segments. You can use a serrated knife for a more visually appealing cut, but it’s not necessary.

5. Step 5

Step 5
After stewing the ribs for over 20 minutes, add the winter melon, corn, and carrots. Continue to stew for about 10 minutes, then add sugar, salt, and abalone sauce.

6. Step 6

Step 6
Remove from heat, transfer to a serving dish, and garnish with scallion segments. The soup is now ready to be served.

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