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 does).

But my mom recently showed me how she makes it and it blowed my mind how just 5 ingredients can make this soup bursting with umami and flavour.

The dried ingredients used are key to making this soup so delicious. Okay, if you’re not in Asia, these ingredients are probably not accessible in every supermarket. But dried shiitake mushrooms are definitely found in most Asian supermarkets or online.

ingredients:

• 500g pork ribs
• 1.5L 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)

ingredient substitutes:

I personally recommend not substituting any of the dried ingredients as these bring the soup a lot of umami. At least don’t replace dried shiitake mushrooms! These should be pretty accessible and easy to find in most Asian supermarkets, or online.

For the vegetables, instead of lotus root, you can also use carrots or winter melon.

steps:

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!

tips:

1. Cook with a pressure cooker. If you watched enough of my videos, you know I’m a huge fan of pressure cooker, especially for making braised dishes or soup. It makes the pork tendons super soft and tender, and of course, the entire soup becomes really concentrated and rich.
2. Boil pork ribs before adding it to the soup. For a clear broth, boil your pork ribs and rinse off the scum and foam to remove impurities.
3. Use chicken broth instead of water. I made poached chicken for dinner the other night and saved the broth to make this soup. Extra flavaaaa ?
4. Serve the soup the next day! Once the soup is done cooking, let the soup sit overnight (with lid closed), then reheat and serve the next day. The soup flavours would be a lot more intensified and delicious!

check out more soup recipes!

• Hong Kong-style Borscht
• Pumpkin Pork Rib Soup
• Braised Beef in Clear Broth

Dried Oyster Pork Rib Soup

Course: MainCuisine: Chinese

Servings

6

servings

Prep time

10

minutes

Cooking time

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 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)

Directions

• 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.
• 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.
• 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).
• The next day, reheat the soup and once it starts to boil, add salt to taste, and enjoy!

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