Chef John

555 RECIPES

30+ years of experience in the culinary industry

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

PREMIUM

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

CUISINES: Chinese
LEVEL: EASY
SERVING: 3 People
TIME: 1 hr 10 min
COOKING TIME: 1 hr
INGREDIENTS:
  • Bake the Pork Ribs
  • ½ lb. Pork ribs
  • 1 tbsp Cooking oil
  • For the Wakame
  • 0.2 oz Wakame
  • cups Warm water
  • For the Soup
  • Qt Water
  • 1 stalk Green onions cut into 1/2 inch pieces.
  • 3 slices Ginger, sliced
  • ½ tbsp Shaoxing wine
  • lb. Potatoes
  • 1 tsp Salt
  • ¼ tsp White pepper
DIRECTIONS:
Step 1
Step 1
Step 1
Cut pork ribs into small pieces, brush with cooking oil.
Step 2
Step 2
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
Step 3
Step 3
Soak Wakame in warm water for 30 minutes.
Step 4
Step 4
Step 4
Cut the potato into chunky pieces or cubes, then soak them in cold water to prevent discoloring
Step 5
Step 5
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
Step 6
Step 6
Add the potato cubes, continue to cook for 15-20 minutes.
Step 7
Step 7
Step 7
Add soaked Wakame, and season with salt and pepper, cook for 3-5 more minutes. It's done.
Step 8
Step 8
Step 8
You may add minced green onion or cilantro when serving depending on personal preference. Enjoy!
Final Notes
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.