Back to list

Best Easy Fig and Pork Rib Soup Recipe

Name: Best Easy Fig and Pork Rib Soup Recipe
Total time: 120 min
Yield: 340 g
Ingredients: pork spare ribs 2 lbs; dried figs 8 pieces; carrot 1 pieces; dried red dates 6 pieces; dried honey dates 2 pieces; water 10 cups; salt 1 tsp

Dried figs and pork ribs simmer into a naturally sweet, nourishing soup. This protein-rich family tonic is a Cantonese favorite believed to moisten the lungs and soothe the throat.

Cook 120 min Difficulty NORMAL 288 kcal

#high protein #diabetic friendly #mediterranean

Image coming soon

Ingredients

Main ingredients

pork spare ribs 2 lbs
dried figs 8 pieces
carrot 1 pieces
dried red dates 6 pieces
dried honey dates 2 pieces
water 10 cups

Seasonings/Sauce

salt 1 tsp

Nutrition summary

Carbohydrates 18 g 25%

Protein 22 g 31%

Fat 13 g 44%

Serving size 340g

Cooking steps

1

Rinse pork ribs under cold water, then blanch in boiling water for 2 minutes to remove impurities. Drain and set aside.
2

Rinse all dried fruits (figs, red dates, and honey dates) thoroughly under running water.
3

Peel the carrot and cut it into large chunks.
4

In a large pot, add 10 cups water and bring to a boil over high heat. Add blanched pork ribs, dried figs, red dates, honey dates, and carrot.
5

When soup returns to a boil, reduce to a low simmer. Skim off any foam, partially cover, and simmer gently for 1.5–2 hours.
6

After simmering, season with salt. Taste and adjust as needed. Serve hot.

Personalized Q&A

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

The defining ingredient is pork spare ribs, which lend depth of flavor and a rich, nourishing body to the soup. Dried figs are equally core, contributing the signature natural sweetness and subtle fruitiness characteristic of this Cantonese classic.

Q. How should I control the heat when simmering Fig and Pork Rib Soup?

After the soup comes to a boil, reduce to a gentle simmer and maintain it for 1.5–2 hours. This slow, low heat allows all flavors to extract into the broth without turning the ribs tough or evaporating too much liquid.

Q. How can I avoid tough or dry pork ribs?

Be sure to blanch the ribs first to remove impurities, then simmer the soup gently rather than boiling. High heat can toughen meat and reduce moisture, while a low, steady simmer will ensure your pork is tender and juicy.

Q. How many calories and how much protein does each serving contain?

Each 340g serving contains approximately 288 kcal, with 22g of protein. The protein-to-carb ratio is roughly 31% protein to 25% carbohydrates, making this a protein-rich, balanced option.

Best Easy Fig and Pork Rib Soup Recipe

AI 영양사 앤디