Pork rib soup — with daikon, corn and a clean peppery broth

What changes—and what stays

From fatty ribs and a large rice side can raise the meal above 560–700 kcal to 390 calories

Trim visible fat, blanch the ribs and use daikon and corn to make the bowl substantial. White pepper, garlic, ginger and sweet corn create a clean comforting broth.

Ingredients for 6

Measure first; timing is part of how this recipe uses less fat.

• 1.5 kglean pork ribs
• 900 gdaikon
• 600 gcorn
• 300 gcarrot
• 40 ggarlic
• 35 gginger
• 2.5 Lwater
• 8 gwhite pepper
• 80 gspring onion

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Blanch and rinse the ribs

Boil ribs briefly, discard the cloudy water and rinse bones and pot clean.

Look for: Ribs have no grey foam and the fresh pot is spotless.

2

Step 2 · follow the visible cue

Start a quiet second simmer

Cover ribs with fresh water, garlic and ginger and hold below a rolling boil.

Look for: Only small bubbles rise and the broth remains clear.

3

Step 3 · follow the visible cue

Add vegetables by firmness

Add corn and daikon before carrot so every piece finishes together.

Look for: Daikon is translucent while corn and carrot retain shape.

4

Step 4 · follow the visible cue

Skim, season and portion

Lift visible fat, add white pepper and spring onion, then divide ribs evenly.

Look for: Broth is clear and peppery and meat yields at the bone.

Calories at the same serving size

The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions