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Sweet corn and meaty pork ribs create a naturally sweet, nourishing broth. This protein-rich, healthy family soup is gentle, comforting, and beloved across Chinese households.
Blanch the pork ribs: In a large pot, cover pork ribs with cold water and bring to a rolling boil over high heat; simmer for 3 minutes, then drain and rinse the ribs to remove excess fat and impurities.
In a clean soup pot, add the blanched ribs, 10 cups of cold water, and ginger slices. Bring to a boil over high heat and skim off any foam that rises.
Cut each corn cob into 4–5 thick rounds and slice the carrot into chunky pieces. Add corn, carrots, and red dates to the pot. Lower heat to a gentle simmer (low-medium) and keep the lid slightly ajar.
Simmer for 1.5–2 hours, checking the liquid every 30 minutes and adding hot water if needed to ensure ribs and vegetables are submerged.
Add salt and white pepper to taste during the final 15 minutes of cooking. Add scallion stalks just before turning off the heat. Remove from heat, let rest for 5 minutes, then serve hot.
