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Sweet corn cobs and pork ribs create a naturally sweet, comforting broth loved by families. This protein-rich, healthy soup is gentle, nourishing, and a perennial Cantonese favorite.
Cut pork ribs into 2-inch sections. Blanch in boiling water for 5 minutes, then drain and rinse under cold running water to remove impurities.
Slice sweet corn cobs into thick rounds. Peel and cut carrot and daikon radish into large bite-size chunks.
In a large soup pot, combine pork ribs, corn rounds, carrot, daikon, and 10 cups water. Bring to a vigorous boil over high heat.
Once boiling, reduce heat to low and simmer gently, uncovered, for 90 minutes. Occasionally skim off any foam or excess fat for a clear broth.
Season the soup with salt and white pepper. Simmer for an additional 10 minutes, taste and adjust seasoning, then serve hot.
