Ingredients with Measurements:
- 1 pound pork ribs
- 1 bunch Chinese mallow (about 10-12 stems)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 8 cups water
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Rinse the pork ribs under cold water and pat dry with paper towels. Cut the ribs into bite-sized pieces.
2. Rinse the Chinese mallow under cold water and remove any tough stems. Cut the leaves and tender stems into bite-sized pieces.
3. In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the chopped onion, minced garlic, and minced ginger. Cook until the onion is translucent, about 5 minutes.
4. Add the pork ribs to the pot and cook until browned on all sides, about 10 minutes.
5. Pour in 8 cups of water and bring to a boil. Reduce the heat to low and let the soup simmer for 1 hour.
6. Add the soy sauce and fish sauce to the pot and stir to combine. Season with salt and pepper to taste.
7. Add the Chinese mallow to the pot and let it cook for 10-15 minutes, until the leaves are wilted and the stems are tender.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 25 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Protein: 22g
Carbohydrates: 14g
Fiber: 3g
Sugar: 5g
Sodium: 1000mg
Substitutions for ingredients:
- Pork ribs can be substituted with chicken or beef
- Chinese mallow can be substituted with spinach or bok choy
Variations:
- Add sliced shiitake mushrooms for an earthy flavor
- Use vegetable broth instead of water for a vegetarian version
- Add a splash of rice vinegar for a tangy kick
Tips and tricks:
- To remove excess fat from the soup, let it cool and skim off the fat that rises to the surface.
- For a richer broth, add a tablespoon of miso paste or a few slices of dried shiitake mushrooms.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
Chopped green onions, cilantro, or a drizzle of sesame oil
Pairings:
Steamed rice, stir-fried vegetables, or a side of dumplings
Suggested side dishes:
Egg rolls, potstickers, or steamed buns
Troubleshooting advice:
- If the soup is too salty, add a few more cups of water to dilute the broth.
- If the pork ribs are tough, let the soup simmer for an additional 30 minutes.
Food safety advice:
- Make sure to cook the pork ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Chinese mallow, also known as malva verticillata, is a leafy green vegetable commonly used in Chinese cuisine. It is believed to have originated in Africa and was brought to Asia by traders. Pork ribs are a popular ingredient in Chinese soups and stews, and are often used for their rich flavor and tender texture.
Flavor profiles:
This soup has a savory and slightly sweet flavor from the pork ribs, with a mild bitterness from the Chinese mallow. The soy sauce and fish sauce add a salty umami flavor to the broth.
Serving suggestions:
Serve this soup as a comforting and nourishing meal on a chilly day.
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