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Chinese Kabocha Pork Ribs Soup 南北杏南瓜排骨湯

南北杏南瓜排骨湯 Chinese Kabocha Pork Ribs Soup

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5 from 38 reviews

南北杏南瓜排骨湯 Chinese Kabocha Pork Ribs Soup is the perfect Fall season. This simple TCM soup enhances the body's immunity, moistens the lungs, and invigorates Qi. Nourish the spleen and stomach meridians with a bowl filled with the smooth sweetness of Japanese pumpkin.

Ingredients

Scale
  • 400g or Half of one Whole Kabocha Squash 南瓜
  • 1 lbs Pork Ribs 排骨 (or Pork Shank 豬展 or Pork Tenderloin 瘦肉)
  • 50g Apricot Kernels 南北杏
  • 4 Fresh Figs or Dried Figs 無花果
  • 4 Slices of Fresh Ginger Slices 生薑
  • Sea Salt or Kosher Salt 鹽 適量
  • Cold Water, enough to cover

 

Optional Ingredients

  • 2 Sweet corn 玉米
  • 2 Carrots 紅蘿蔔

Instructions

  1. Soak the herbs for 20 minutes in a small bowl to remove traces of impurities. This will help remove dust and debris. Rinse and set aside in a small bowl.
  2. First, wash the pork ribs, pork shank or tenderloin with cold water and pat dry with a kitchen paper towel. No need to cut the pork ribs into small pieces unless your pot is not big enough.
  3. Parboil the pork ribs in a medium pot to remove the impurities. Rinse with cold water. Set aside.
  4. Add all the ingredients into a large pot not made of stainless steel like this Perfect Pot or a Buydeem Health Beverage Maker. Although not all Chinese herbs react with metal, it is best not to use a metal pot when making Chinese medicinal herbal soups.
  5. Cover ingredients with enough water and boil at high heat.
  6. Once the hot water is boiling, reduce heat to low to medium heat and continue cooking for 90 minutes.
  7. Enjoy this hot.

Equipment

Notes

  1. Add other root vegetables like carrots and sweet corn to the pot if desired for added sweetness.
  2. The soup ingredients, like the bone-tender meaty pork riblets, are also perfect for eating as a side dish! The cooked pork shank goes perfectly with some Chinese Chili Soy Dipping Sauce.

Nutrition

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