Chinese cuisine

Easy

Ribs and Potato Seaweed Soup | Chef John’s Cooking Class

Name: Ribs and Potato Seaweed Soup | Chef John’s Cooking Class
Prep time: 10 min
Cook time: 1 hr
Total time: 1 h 10 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: Bake the Pork Ribs; 1/2 lb. Pork ribs; 1 tbsp. Cooking oil; For the Wakame; 0.2 oz. Wakame; 1½ cup Warm water; For the Soup; 1½ Qt Water; 1 stalk Green onions cut into 1/2 inch pieces.; 3 slices Ginger, sliced; 1/2 tbsp. Shaoxing wine; 4/5 lb. Potatoes; 1 tsp. Salt; 1/4 tsp. White pepper

Chef John Zhang

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Ribs and Potato Seaweed Soup | Chef John’s Cooking Class

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A clear broth with creamy potatoes and rich pork ribs can complement any meal. This recipe is easy to make but is incredibly satisfying.

Recipe

PRE TIME: 10 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 10 min

3 SERVING

Ingredients:

Bake the Pork Ribs
1/2 lb. Pork ribs
1 tbsp. Cooking oil
For the Wakame
0.2 oz. Wakame
1½ cup Warm water
For the Soup
1½ Qt Water
1 stalk Green onions cut into 1/2 inch pieces.
3 slices Ginger, sliced
1/2 tbsp. Shaoxing wine
4/5 lb. Potatoes
1 tsp. Salt
1/4 tsp. White pepper

Directions:

Step 1

Cut pork ribs into small pieces, brush with cooking oil.

Step 2

Roast at 450°F/250°C for 20-30 minutes until golden. The purpose of roasting is to remove gamey taste and blood in pork ribs.

Step 3

Soak Wakame in warm water for 30 minutes.

Step 4

Cut the potato into chunky pieces or cubes, then soak them in cold water to prevent discoloring

Step 5

In a medium-size cooking pot over high heat, bring water to a boil; add roasted ribs, green onion, ginger slices, and Shaoxing cooking wine; cover with a lid and simmer for 30-40 minutes over low heat.

Step 6

Add the potato cubes, continue to cook for 15-20 minutes.

Step 7

Add soaked Wakame, and season with salt and pepper, cook for 3-5 more minutes. It's done.

Step 8

You may add minced green onion or cilantro when serving depending on personal preference. Enjoy!

Final Notes

The pork ribs must be roasted until golden and fragrant in order to remove the gamey taste and blood in the meat. Give plenty of time for simmering. The heat must be kept low for simmering otherwise the soup will be cloudy. After adding Wakame, remove the pot from the heat as soon as it boils again, otherwise, the texture of Wakam will not as good.