Pork rib soup, a beloved staple in households worldwide, warms both body and soul with its rich broth and tender meat. While recipes vary by region, the classic approach focuses on simplicity to let the ingredients shine.
Begin by selecting fresh pork ribs—preferably spare ribs for their ideal balance of meat and bone. Blanch them in boiling water for 5 minutes to remove impurities, then drain and rinse. In a large pot, sauté sliced ginger and smashed garlic until fragrant. Add the ribs, cover with cold water (about 8 cups), and bring to a gentle boil. Skim off any foam, then reduce heat to a simmer.
For depth, add a handful of dried shiitake mushrooms, a few carrot chunks, and a bay leaf. Simmer uncovered for 1.5–2 hours, or until the meat is fork-tender. Season with salt only at the end to keep the broth clear. For a classic Chinese touch, simmer with dried Chinese yam or wolfberries for 15 minutes before serving.
Ladle the soup into bowls, garnish with chopped scallions, and serve hot. The result? A golden, aromatic broth with melt-in-your-mouth ribs—a timeless dish that feels like a hug in a bowl.