How to Cook Taro and Water Spinach Soup with Ribs
Ingredients:
Water spinach: 1 bunch
Taro root: 500g
Pork ribs: 300g
Salt: to taste
Selecting Fresh Pork Ribs:
Choose fresh, pink ribs with firm meat and no off odors.
Good ribs typically have flat, small bones, indicating less bone and more meat.
Avoid discolored ribs with soft meat, unpleasant odors, or a slimy texture.
Preparation:
Preparing Water Spinach
Cleaned water spinach
Peel the taro root, wash it thoroughly under cold water, and cut it in half.
Preparing Pork Ribs
Peeled taro root
Cut the pork ribs into bite-sized pieces, wash them thoroughly, and make a small incision along the bone.
To remove any odors, boil some water and add a pinch of salt. When the water boils, add the ribs and blanch them for 3-5 minutes.
Drain the blanched ribs and rinse them again under cold water. Place them in a colander to drain.
Cooking the Soup:
Blanching pork ribs
Add the blanched and rinsed pork ribs to a pot with enough water to cover them. Bring the water to a boil over high heat and simmer for 20 minutes, or until the ribs are tender. Remove any foam that rises to the surface.
After 20 minutes, add the taro root and 1 teaspoon of salt. Stir well and continue to simmer for 10 minutes, or until the taro is tender.
Add the water spinach and submerge it in the broth. Simmer for an additional 3 minutes, or until the water spinach is tender.
Finally, taste and adjust the seasoning as needed. Turn off the heat and serve the soup.
Cooking taro and water spinach soup with pork ribs
Finished Dish:
Taro and water spinach soup with pork ribs
Taro and water spinach soup with ribs is a delicious, nutritious, and easy to make dish.
The taro is soft and starchy, while the water spinach retains its signature crunch. The pork ribs add a savory and rich flavor to the broth.
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