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Walnut sweetcorn carrot pork soup




PREP TIME: 10 Minutes
COOK TIME: 2 hours


Words by #sgfoodie Simone Ruth: an everyday Chinese soup brewed with a nutty scallop twist. My go to recipe for casual oriental evenings at home!


  • The Meat Club Pork Spare Ribs
  • 6-7 cups water
  • 1 carrot cut
  • 1 corn cut
  • 8 walnut halves
  • 10 red dates
  • 2 dried scallops
  • handful of wolf berries
  • salt to taste


  1. Boil water from kettle and pour over pork ribs to get rid of all the scum
  2. Transfer into pot, fill with water and all other ingredients except wolfberries
  3. Boil on slow fire for 2hours
  4. Add an addition cup of water then in the last 15mins add in your wolfberries so they don’t mush up