Dried Oyster Pork Rib Soup
This is hands down one of my favourite Chinese soups. This was something that I would drink at my grandma’s house in Hong Kong and it always amazed me how good it tasted. Honestly, everything that my grandma and grandpa cooked amazed me when I was a kid (it still […]
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g pork ribs
- 1.5 L chicken broth (or water)
- 2 cups dried shiitake mushrooms
- 1/3 cup dried scallops
- 1/4 cup dried oysters
- 2 lotus root, sliced into 1/2 inch pieces
- salt (to taste)
Instructions
- 1
Rinse your dried shiitake mushrooms, dried scallops and dried oysters. For the mushrooms and scallops, soak them in clean water overnight and let it rehydrate.
- 2
In a pot of cold water, add pork ribs and boil for 5 minutes to remove the scum and foam. Remove and rinse the pork, then set that aside.
- 3
Fill your pressure cooker with chicken broth (or water), then add all the ingredients into the pot. Select the 'soup' function of the pressure cooker and cook for 45 minutes. After cooking, allow the pressure cooker to sit with the lid closed overnight (serving the soup the next day results in a richer and more intensified flavour).
- 4
The next day, reheat the soup and once it starts to boil, add salt to taste, and enjoy!