Pork Rib Soup with Corn and Yam (玉米山药龙骨汤): Sweet Corn, Silky Yam, Slow-Simmered Comfort
A classic Cantonese-style pork rib soup with sweet corn, carrot, red dates, and yam simmered into a milky, deeply savory broth. The yam is mashed back into the pot for a silky, naturally sweet body that needs almost no seasoning.
Equipment
- Wok
- Cutting Board
- Slotted Spoon
Ingredients
For the Soup
- 500 g pork ribs rinsed; blanch first if frozen
- 1/2 whole corn cut into 2-inch rounds
- 1 whole carrot peeled, cut into chunks
- 1 whole yam peeled, cut into chunks
- 4 slices ginger fresh
- 2 whole red dates pitted
- 1 small piece dried tangerine peel about 1 inch
- 6 cups mineral water or filtered water
To Finish
- 1 pinch salt optional, to taste
Instructions
- Add the rinsed pork ribs to the pot — fresh ribs only need rinsing, no blanching, but if the ribs were frozen, blanch them first — and cut the carrot and corn into chunks.
- Cut the yam into chunks, pit the red dates, slice the ginger, wash all the ingredients, and add everything to the pot together.
- Fill the pot with mineral water; for a clay pot, simmer 30 minutes over high heat, 30 minutes over medium, and 1.5 hours over low for about 2.5 hours total, while an electric pressure cooker on soup mode takes roughly 2.5 to 3 hours.
- When the time is up, scoop out the yam on its own, mash it with a fork, and stir it back into the soup — no salt is needed, it is rich and delicious, though you can add a little salt if you like it savory.
- Go make it — it is so good to drink!
Notes
Tips: Fresh ribs only need rinsing — blanch them only if they were frozen. Mash only part of the yam so the broth stays creamy without turning gluey.
Food Safety: Pork ribs should reach an internal temperature of 145°F (63°C) with a 3-minute rest, though a long simmer far exceeds this. Store leftovers in the refrigerator for up to 3 days and reheat to 165°F (74°C).
Allergen Notice: None of the major allergens are present in this recipe.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.