Chinese cabbage and pork ribs miso soup
By JanisDurgan
This cabbage and pork ribs miso soup is definitely a private miso soup of Li Mansion ~~ It's my boyfriend's favorite. He often says that this is the best soup his mother made for him. It is full of the strong aroma of Korean sauce ~ This time I made a pot according to the method his mother taught me, um ~~ It's really good! Almost all of them were drunk ~ Compared with the vegetarian miso soup, it has more aroma of bone soup ~ It's really delicious and nutritious with pakchoi!
Recipe Recommendations
- pork chops 250g
- pakchoi 1~2 bundles
- refined salt appropriate amount
- chili noodles appropriate amount
Steps for Chinese cabbage and pork ribs miso soup
1
Wash the ribs, soak them in water for a while, and remove some of the blood.
2
Blanch the ribs in boiling water.
3
Remove the blanched ribs and rinse them with clear water for later use.
4
Pick and wash the cabbage for later use.
5
Put appropriate amount of water into the pan and add the sauce.
6
Stir the sauce and mix well.
7
Add the ribs, bring them to a boil over high heat, change to medium to medium heat and simmer for half an hour, paying attention to skimming the foam in the middle.
8
Add the cabbage and cook for a while.
9
Add appropriate amount of salt to taste and serve.
10
Pour into a bowl and prepare to enjoy the Korean sauce flavor of cabbage and ribs soup ~~~Chinese cabbage and pork ribs miso soup Make Tips
1. It's better to use more bones for stewing soup. The soup is fragrant and the meat is rotten. Just use a little bit of the chops, and you will have some firewood to eat. 2. You can buy more pakchoi at one time. After picking and washing it, blanching it with water, cut it into small pieces, make it into small balls, and place it in the refrigerator for refrigeration. In the future, you can take it out and use it directly ~ It's very convenient! This is also the Korean practice taught by his mother ~