Food & Receipts

How to Make Taro and Water Spinach Soup with Ribs for a Refreshing Summer Treat

Taro and water spinach, two beloved ingredients for their pleasantly crunchy texture, when cooked together with savory pork ribs, create a delectable and uncommonly delicious dish brimming with nutritional value.

Administrator

2 May, 2024

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

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<h2>Taro, water spinach, and pork ribs</h2>
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<p> Remove the white flowers from the stems.<br />
Trim off the old stems and use only the young, tender parts.<br />
Soak in diluted saltwater for 15 minutes, then rinse thoroughly under cold water. Drain the water spinach in a colander.</p>
<p>Preparing Taro Root</p>
<figure><img decoding= — Cleaned water spinach

Peel the taro root, wash it thoroughly under cold water, and cut it in half.

Preparing Pork Ribs

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:

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:

Finished taro and water spinach soup with pork ribs — 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.

Frequently asked questions

Remove any white flowers from the stems and trim off the older stems, keeping only the young, tender parts. Soak the water spinach in diluted saltwater for 15 minutes, then rinse and drain it thoroughly.

Peel the taro root, wash it well under cold water, and then cut it in half. This will ensure the taro cooks evenly in the soup.

Cut the ribs into bite-sized pieces and make a small incision along the bone. To remove any odors, blanch the ribs in boiling water with a pinch of salt for 3-5 minutes. Then, rinse and drain them before adding to the soup.

Add the blanched ribs to a pot with enough water to cover them. Bring it to a boil and then simmer for about 20 minutes, or until the ribs are tender. Remember to remove any foam that rises to the surface during cooking.

After the ribs have simmered for 20 minutes, add the taro root and a teaspoon of salt. Cook for another 10 minutes, or until the taro is tender. Then, add the water spinach and simmer for a further 3 minutes, or until it’s tender.

Taste the soup after adding the water spinach. The soup is ready when the ribs, taro, and water spinach are all tender. Adjust the seasoning to your taste and serve while hot.