Best Kabocha Pork Rib Soup (Traditional Chinese)
This easy, authentic Chinese Kabocha Pork Ribs Soup (南北杏南瓜排骨湯) is a traditional TCM recipe that boosts your immune system while delivering incredible fall comfort. Learn how to make this homemade kabocha pork soup in just 90 minutes - you'll have tender pork ribs swimming in a naturally sweet, nourishing bone broth loaded with Japanese squash. This is the healing double-boiled soup recipe every Cantonese household makes during autumn - and now you can too! Let me show you exactly how to create this family-favourite immune-boosting soup.
- Prep time
- 15 min
- Cook time
- 1 hr 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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.