Ingredients (Serves 3)
- 250 pork ribs
- 1.5 litres water
- 1 corn on the cob, cut to large chunks
- 2 carrots, peeled and cut to chunks
- 3 dried scallops
- 200g cabbage, torn or sliced to smaller pieces
- salt
Directions
1. Blanch pork ribs in a pot of boiling water for a few minutes. Take out the pork ribs, rinse in cold water and set aside.
2. In a soup pot, add blanched pork ribs, carrots, dried scallops, 1.5 litres of water and bring to a boil. Reduce heat to simmer for 30 minutes.
3. Add cabbage and boil for 10-15 minutes till cabbage leaves are soft and translucent. Season with salt if needed.
Tips
1. Anytime the soup dries out from evaporation during simmering, you can add a bit more hot water.
2. Sweet corn makes the soup really sweet but if you want a more distinct cabbage taste rather than corn taste, you may omit the corn or reduce it from one to half a corn cob.