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Pork And Vegetable Soup
Servings 7 People
Ingredients
- 16 Cups Water
- 1 Tablespoon Salt + 1/2 Teaspoon
- 3 Tablespoons Totole Chicken Soup Base Mix
- 2 Pounds Pork Spare Ribs Cut into smaller pieces
- 2 Large Carrots Peeled and cut into bite size pieces
- 3 Idaho Potatoes Peeled and cut into bite size pieces
- 1/2 A Head Of A Small Cabbage Sliced into strips ( Equals 6 cups sliced cabbage )
- 1 Small Head of Broccoli Cut into florets Or you can use a 15 oz package of already cut broccoli florets
Soak the potatoes in:
- 6 Cups Cold Water
- 1/2 Tablespoon Salt
Garnish with:
- A Sprinkle Of Black Pepper
- Chopped Green Onions ( Optional )
- Chopped Cilantro ( Optional )
Dipping Sauce:
- Maggi Seasoning
- Thai Chili Peppers
Instructions
- Peel and slice the carrot. Set aside.
- Peel and cut the potatoes into bite size pieces.
- Place the potatoes in a bowl filled with water and 1/2 a tablespoon of salt to keep the potatoes from browning. Set aside until needed.
- Cut the broccoli into florets. Set aside.
- Cut the cabbage into strips. You will need 6 cups of sliced cabbage. Set aside.
- ( Optional ) Chop the cilantro and green onions for garnishing. Set aside.
- Cut the spare ribs into smaller pieces.
- Wash the spare ribs with warm water about 4-5 times until the water is no longer as cloudy. Drain.
- Fill a large stock pot with water. Add the salt and the Totole Chicken Soup Base Mix. Stir and bring to a boil.
- Carefully lower the spare ribs into the pot.
- Cover the pot with a lid but leave a small gap. Bring to a boil.
- Once the soup has come to a boil, remove any scum from the top of the soup. Cover with a lid again leaving a small gap and reduce the heat. Simmer the spare ribs for 15 minutes.
- Next add in the carrots. Cover slightly and bring the soup back to a boil. Then reduce the heat and simmer for 15 minutes.
- Drain the potatoes and give them a quick rinse to remove any salt. Then add them to the pot. Cover slightly and bring the soup back to a boil. Reduce the heat and simmer for 15 minutes.
- Next add in the cabbage.
- And also add in the broccoli. Cook both the cabbage and broccoli for 5 minutes.
- Then turn off the heat, cover slightly and allow the soup to sit on the stove for 30 minutes to allow the flavors to meld together.
- Ladle the soup into a bowl and sprinkle on some black pepper.
- Serve with a side of rice or you can ladle the soup directly over some rice. Also serve with a dipping sauce for the pork. Pour some Maggi Seasoning into a small bowl. Slice a Thai Chili pepper or two and add it to the bowl.
- (Optional) Garnish with some chopped green onions and cilantro. Or you can garnish with some fried shallots. Your choice.
Notes
Cooking Tips:
1) When covering the pot, remember to always leave a small gap. After you add in the pork, carrots and potatoes you will need to bring the soup back to a boil each time as any additions to the soup will reduce the heat. Just remember to reduce the heat afterwards and keep the soup at a simmer.
2) Through out the entire cooking process, be sure to skim off any scum or foam from the top of the soup.
3) At the end, taste and adjust your soup. If it is too salty, add more water. If it needs more flavor add some chicken seasoning or salt.