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.