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