Corn Potato Carrot Pork Bone Soup (玉米土豆胡萝卜排骨汤 Yu Mi Tu Dou Hu Luo Bo Pai Gu Tang)
Corn Potato Carrot Pork Bone Soup is naturally sweet and refreshing. Kids will especially like it.
- Prep time
- 10 min
- Cook time
- 2 hr 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2-2 ½ quarts of pork bone stock along with 4 to 5 pieces of pork neck bones (see previous post)
- 1 corn on the cob ear
- husks and silk removed
- 1 medium or 2 small-sized potatoes
- 2 medium carrots (be sure to check out my recipe for carrot greens)
- ~1 teaspoon kosher salt or ½ teaspoon table salt
Instructions
- 1
Pour the pork bone stock along with the bones into a soup pot and close the lid. Set the heat to medium-high.
- 2
While waiting for the stock and bones to heat up, cut the corn into 4 equal-length chunks. Wash, peel, and cut the potatoes and carrots into large pieces (about 1-inch wide).
- 3
When the stock begins to boil, add the corn, potatoes, and carrots, and cover the lid. After the stock boils again, lower the heat to low or medium-low to produce a low rolling boil.3 Cover and let cook for about 10-15 minutes until the potatoes and carrots become soft.
- 4
Turn off the heat and add the 1 teaspoon of kosher salt (or ½ teaspoon of table salt), mixing well. Add more salt to taste.