With the daily family meal menu, a bowl of light, sweet, and nutritious braised soup will be the perfect choice because of its delicious taste and many nutrients.
Accordingly, young corn braised rib soup with a harmonious combination of natural sweetness from young corn and nutrients from braised ribs will bring abundant energy for family members after a day of work and study.
To make pork rib soup with young corn for a serving of about 3 to 4 people, housewives should prepare 400g of fresh young ribs; 200g of young corn; scallions and spices including seasoning and granular salt.
When buying pork ribs, you need to wash them thoroughly with diluted salt water, chop them into bite-sized pieces. Put a small pot of water on the stove to boil, then blanch the ribs briefly for about 1-2 minutes to completely remove impurities and odors, then take them out and wash them again under a clean tap.
Young corn is also washed, split in half or left untouched depending on size; scallions are removed from the base, washed and then chopped.
Next, add 1 liter of filtered water to the pot with the blanched ribs, bring to a boil, then reduce to low heat and simmer for 30 minutes. Maintaining low heat during simmering will help each rib fiber become soft while the broth remains clear.
When the ribs have released natural sweetness and reached moderate softness, add 200g of young corn to the pot and continue to cook for about 10 more minutes until cooked, maintaining the characteristic crispness and sweetness.
Add 1 teaspoon of seasoning powder and half a teaspoon of salt to taste. Before turning off the heat, sprinkle chopped scallions and scoop the soup into a large bowl, enjoy while still hot with white rice.
