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Best Easy Pork Rib and Kelp Soup Recipe

Name: Best Easy Pork Rib and Kelp Soup Recipe
Total time: 120 min
Yield: 350 g
Ingredients: pork spare ribs 2 lbs; dried kelp 1 oz; daikon radish 1 piece; scallions 3 pieces; ginger root 4 slices; water 12 cups; salt 1.5 tsp; white pepper 0.5 tsp

Pork ribs and mineral-rich kelp simmer together in a savory, nourishing broth. This protein-packed, healthy family soup supports lower cholesterol and is a traditional Cantonese health tonic.

Cook 120 min Difficulty NORMAL 270 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

pork spare ribs 2 lbs
dried kelp 1 oz
daikon radish 1 piece
scallions 3 pieces
ginger root 4 slices
water 12 cups

Seasonings/Sauce

salt 1.5 tsp
white pepper 0.5 tsp

Nutrition summary

Carbohydrates 8 g 12%

Protein 22 g 33%

Fat 15 g 55%

Serving size 350g

Cooking steps

1

Soak dried kelp in cold water for 20 minutes until softened, then rinse and cut into 2-inch strips.
2

Blanch pork ribs: Place ribs in a pot of boiling water for 5 minutes to remove impurities, then drain and rinse under cold water.
3

In a clean large pot, add the blanched ribs, 12 cups fresh water, ginger slices, and scallions. Bring to a boil over high heat.
4

Once boiling, reduce the heat to low and skim off any foam or fat, ensuring a clear broth. Cover and simmer for 70 minutes.
5

Add cut kelp and peeled, chunked daikon radish to the pot. Continue simmering uncovered on medium-low heat for 30 more minutes until the ingredients are tender.
6

Season the soup with salt and white pepper. Taste and adjust seasoning if needed. Serve hot, garnished with sliced scallions if desired.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The essential ingredients in this soup are pork spare ribs, which provide deep umami flavor and protein, and dried kelp, which brings natural minerals and a distinct savory sea aroma. Their combination forms the authentic base of this traditional Cantonese soup.

Q. How do I ensure a clear, clean broth?

To achieve a clear broth, blanch the pork ribs first to remove surface impurities, then thoroughly skim foam after the initial boil. Maintaining gentle simmering instead of vigorous boiling also prevents the soup from becoming cloudy.

Q. How do I avoid overcooking the kelp and daikon?

Add the kelp and daikon after simmering the ribs for about 70 minutes. These ingredients should be cooked just until tender, which usually takes 30 minutes, so they retain their pleasant texture without becoming mushy.

Q. How many calories and how much protein are in each serving?

Each serving contains about 270 kcal and 22g of protein, with protein making up roughly 33% of the total caloric content, making this soup a protein-rich and nourishing choice.

Q. What is the carb-to-protein ratio in this soup?

The soup provides about 8g of carbs and 22g of protein per serving, resulting in a protein-to-carb ratio of nearly 3:1, offering a hearty, high protein profile with relatively low carbohydrates.

Best Easy Pork Rib and Kelp Soup Recipe

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