Thursday, January 27, 2011

Winter Melon and Pork Rib Soup with Oyster Mushrooms

Taiwan is still on my mind and until I can find a way to create a photo montage of all the delicious food we had I guess Taiwanese-themed recipes will suffice.

This recipe is one that I kind of improvised based on ones that I read online, which seemed much too complicated for such a simplistic soup.

1 lb of pork ribs cut - against the bones and then cut into segments
1 large piece of winter melon - deseeded, removed of skin, and cubed
5-6 slices of ginger
Salt and hondashi to taste

1. Bring a large stockpot of water to a boil and place ribs inside.

2. Allow to boil again and place ginger and winter melon in the soup.

3. When the water boils again, turn down heat and simmer until meat and winter melon are of desired tenderness. At full boil (I was short on time), it took less than 1 hour to get the desired texture.

4. Once meat and winter melon are of correct texture, add oyster mushrooms and cook until tender. Season with salt and hondashi.

5. Since pork ribs tend to have a significant amount of fat, I would recommend allowing the soup to cool or even refrigerate overnight and remove top later of fat from soup.

And you are done with a simple perfect winter soup recipe!

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